What kind of torte are you looking for? Here are three recipes.
Chocolate Torte with Raspberries
14 ounces bittersweet or semisweet chocolate, chopped
1/2 cup butter or margarine
1/4 cup milk
5 eggs
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup seedless red raspberry jam
1 1/2 to 2 cups raspberries
ConfectionersÂ’ sugar (optional)
Grease the bottom only of an 8-inch heart-shaped pan with a removable bottom
or an 8-inch springform pan. Set pan aside.
Melt chocolate with butter or margarine and milk; cool for 20 minutes.
In a large mixing bowl beat eggs and vanilla extract with an electric mixer
on low speed until well combined. Add sugar and flour. Then beat on high speed
for 10 minutes. Stir chocolate mixture into egg mixture. Spread batter evenly
in the prepared pan. Then place on a shallow baking pan on the oven rack. Bake
at 325 degrees F for about 30 minutes or until cake is slightly puffed on the
outer one-third of the top. If using a springform pan, bake about 35 minutes.
Remove heart-shaped or springform pan from baking pan. Cool cake in the pan
on a wire rack for 20 minutes. Loosen cake from sides of pan, then remove sides
of pan. Cool for 2 to 3 hours more or until completely cooled. Remove the cake
from the bottom of the pan. Wrap cake in foil and chill in the refrigerator for
6 to 8 hours before serving.
Just before serving, bring the cake to room temperature. In a small saucepan
heat raspberry jam until melted; cool. Spread the jam over the top of cake.
Place raspberries, hole sides down, on top of jam layer. If desired, sift
confectioners' sugar over the raspberries.
Makes 16 servings
Toffee Butter Torte
2 ounces semisweet chocolate, chopped
1 1/2 cups butter, softened
2 tablespoons butter
1 cup brown sugar
1/3 cup whipping cream
1 tablespoon vanilla
3 ounces chocolate, grated
3 eggs, room temperature
1 cup crushed heath bars
2/3 cup whipping cream, whipped
In a small saucepan, warm chopped chocolate, 2 tbsp butter, and 1/3 cup
whipping cream over low heat. Stir occasionally until chocolate melts and
mixture is smooth. Cool. Generously grease a 9" springform pan. In a medium
bowl, combine grated chocolate and 1/2 cup finely crushed candy. Sprinkle 1/3
cup over bottom and halfway up pan. Set aside.
In large mixer bowl, beat 1 1/2 cups butter, brown sugar, and vanilla until
light and fluffy. Add eggs, 1 at a time, beating with an electric mixer a full
3 minutes after each addition. (this is very important and necessary). Fold in
whipped cream and 1 cup coarsely crushed candy. Turn 1/2 of cream mixture into
pan.
Drizzle melted and cooled chocolate mixture over surface to within 1/2 inch of
outside edge. Smooth chocolate layer. Gently spoon remaining cream mixture over
chocolate; smooth top. Sprinkle with remaining chocolate candy mixture. Using
the back of a spoon, lightly press into surface of torte. Cover and freeze at
least 4 hours. Torte may be tightly covered and frozen up to 1 month. To loosen
torte, run a thin knife around inside edge of pan; remove side.
Dobosh Torte
Ingredients:
7 eggs, separate out yolks
3 egg yolks, additional
3 1/2 cups confectioner's sugar
3/4 cup sifted all-purpose flour
1 tablespoon lemon juice
1/8 teaspoon salt
***FILLING AND ICING:***
1/2 pound (good quality) semisweet or bittersweet chocolate
1 cup butter
1 teaspoon vanilla extract
3 egg yolks *SEE NOTE
2 tablespoons confectioner's sugar
Directions:
*NOTE: Frosting contains raw egg yolks. To prepare for baking seven layers
(the usual number): Tear off seven piece of aluminum foil, or baking pan liner
paper (NOTE 1), each about 11-inches long. Spread softened butter lightly over
a 10-inch square area in the center of each piece of foil or paper. Sprinkle
with flour. Shake and tilt the foil or paper to make sure the buttered area
is thoroughly floured and shake off any excess. On the floured area trace a
9-inch circle. (Use any 9-inch circular object as a pattern: the bottom of a
9-inch springform pan, an inverted 9-inch cake tin, or a 9-inch pot cover.)
Repeat with remaining pieces of foil or paper. Set aside. Place rack in the
center of the oven and preheat to 450 degrees. In the large bowl of an
electric mixer at high speed, beat the 10 egg yolks for a few minutes until
they are pale and lemon-colored. Reduce speed and gradually add sugar. Increase
speed to high again and and beat for 5 minutes or until very thick. Reduce
speed and gradually add the flour, then again increase it to high and beat for
5 minutes more (mixture will be almost stiff), scraping the bowl occasionally
with a rubber spatula. Mix in the lemon juice and remove from the mixer. (The
mixture will be very thick-use your fingers to get it all off the beaters.)
Beat the seven whites with the salt until they hold a point- stiff, but not
dry. Since the yolk mixture is very thick, actually stir a few spoonfuls of the
whites in to lighten it a bit. Then fold in a few large spoonfuls three or four
times until the mixture lightens. Gently fold in the remaining whites. With a
large serving spoon, place two or three large spoonfuls of the batter on one of
the pieces of prepared foil or paper. Using the back of the spoon, spread the
batter thin, slowly rotating the paper with your left hand as you spread the
batter with your right hand. Make it thin, but do not leave any holes in it. A
1/4- inch thickness should give you seven layers. Do
not make the edges too thin. Follow the lines closely, but don't worry, the
edges can be trimmed later. Slide a cookie sheet under the foil or paper and
bake for 5 to 7 minutes or until the top is golden brown with dark brown spots.
If the layers are thicker than mine are, they will take longer to bake. If they
are not baked long enough they will stick to the foil or paper. Repeat with
remaining layers. If you bake more than one layer at a time, rotate the
positions of the pans during baking to insure even browning. When a layer is
baked and out of the oven, lift the corners of the foil or paper and invert
onto a rack. Peel off the paper and immediately invert the layer onto another
rack to cool, right side up. (Letting the layer cool upside down will make it
stick to the rack.) When you run out of racks, layers may cool on smooth
toweling that has been dusted with confectioner's sugar. When you run out of
room, cooled layers may be stacked if you sprinkle the tops lightly with
confectioner's sugar and place wax paper between them. Cooled layers may be
trimmed to even the edges. Working on a board, place an 8-1/2 inch or 9-inch
pot cover or cake pan on the layer. Cut around with a small sharp knife and
then cut with scissors. FILLING AND ICING: Melt the chocolate in the top of a
double boiler over hot water on moderate heat. Remove from heat, stir until
smooth, and set aside to cool completely. In small bowl of electric mixer
cream the butter. Add vanilla and egg yolks and beat well. Add sugar and cooled
chocolate. Beat until thoroughly mixed, scraping the bowl with a rubber
spatula. Place four strips of wax paper around the outer edges of a cake
plate. Place one cake layer on the plate and with a long, narrow metal spatula
spread with a thin layer of the chocolate filling. If you have made more than
seven layers, the filling must be spread very thin, in order to have enough for
all. Place another layer on top, adjusting it carefully so that the
edges are lined up evenly. Continue icing the layers, stacking them as evenly
as possible. Spread the remaining chocolate smoothly around the sides first and
then over the top. Remove wax paper strips by pulling each one out by a narrow
end and refrigerate cake for at least several hours to set the icing. Store in
refrigerator and serve cold. MAIDA'S NOTES: If you use baking pan liner
paper it must be buttered and floured for this recipe or the layers will stick
to it. This is a very firm cake; use a sharp heavy knife for serving. Dobosh
Torte may be made a day ahead, or it may be frozen. Dobosh Torte is
traditionally made with a layer of caramelized sugar on top. I prefer it this
way with icing on top- it is easier to prepare, easier to serve, easier to eat,
and, to my taste, more delicious.
---------------------------------
Yahoo! for Good - Make a difference this year.
[Non-text portions of this message have been removed]
------------------------ Yahoo! Groups Sponsor --------------------~-->
Clean water saves lives. Help make water safe for our children.
http://us.click.yahoo.com/CHhStB/VREMAA/E2hLAA/QXMplB/TM
--------------------------------------------------------------------~->
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/CAKE-RECIPE/
<*> To unsubscribe from this group, send an email to:
[EMAIL PROTECTED]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
