How To make Chocolate Lover's Torte
1/4 c Butter
1/3 c HERSHEY'S Cocoa
2/3 c Butter; softened
1 c Sugar; plus...
3 tb Sugar; (divided)
3 Eggs; separated
1 ts Vanilla extract
1/4 ts Almond extract
3/4 c All-purpose flour
1/2 ts Salt
1/4 c Milk
2/3 c Finely ground almonds
CHOCOLATE CHIP GLAZE 1/4 c Water
3 tb Sugar
1 c HERSHEY'S MINI CHIPS
-(Semi-Sweet Chocolate) 1/2 ts Vanilla extract
---------------------------------------------------------------------------- Sweetened whipped cream -(optional) 1. Heat oven to 350 F. Generously grease and flour 2 heart-shaped or
9-inch round baking pans.
2. In small saucepan, melt 1/4 cup butter. Remove from heat; stir in
cocoa. 3. In large bowl, beat 2/3 cup butter and 1 cup sugar until creamy. Add
chocolate mixture, egg yolks, vanilla and almond extracts; beat until blended. Gradually add flour, salt and milk; beat until well blended. Stir in almonds. 4. In medium bowl, beat egg whites until foamy; gradually add remaining
3 tablespoons sugar, beating just until soft peaks form. Gently fold
into chocolate mixture. 5. Pour batter evenly into prepared pans. Bake 20 to 25 minutes or until
wooden pick inserted in center comes out clean. Cool 10 minutes (cake will settle slightly); remove from pans to wire racks. Cool completely. 6. Prepare SMOOTH AND GLOSSY CHOCOLATE CHIP GLAZE. Place one cake layer
on serving plate; spoon half of glaze over layer. Top with second layer. Spread top and sides with remaining glaze. Cool until glaze is set. Garnish as desired. 10 to 12 servings. SMOOTH AND GLOSSY CHOCOLATE CHIP GLAZE: In small saucepan, combine 1/4 cup water and 3 tablespoons sugar. Heat to boiling, stirring until sugar is dissolved. Remove from heat; stir in 1 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate and 1/2 teaspoon vanilla
extract. Beat with whisk or spoon until chips are melted. Use immediately. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
How To make Chocolate Lover's Torte's Videos
A Chocolate Lover's Dream: Devil's Food Cake
My Devil’s Food Cake recipe is rich, fudgy, and dangerously chocolatey! It’s also simple to make and essentially foolproof!
Recipe:
Ingredients
1 cup unsalted butter (226g)
½ cup whole milk (118ml)
1 cup water (236ml)
¾ cup Dutch-process cocoa powder (75g)
2 cups all-purpose flour (250g)
1 cup granulated sugar (200g)
1 cup light brown sugar, firmly packed (200g)
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
¾ cup sour cream (190g)
2 large eggs, room temperature preferred
2 teaspoons vanilla extract
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Two 8 baking pans (Affiliate Link):
Mixing bowls (Affiliate Link):
Medium sized sauce pan (Affiliate Link):
Instructions
00:00 Introduction
00:20 Preheat oven to 350F (175C) and line the bottom of two 8” baking pans (see note for different size pans) with cut-out parchment paper lines and spray the sides with baking spray (or you may thoroughly grease and flour the pans). Set aside.
00:24 In a medium-sized saucepan, combine butter, milk, water, and cocoa powder.
00:53 Place on stovetop over medium-low heat and stir frequently until butter is melted. Increase heat to medium and bring to a boil, stirring constantly. Remove from heat and allow to cool for 15 minutes while you prepare the dry ingredients.
01:21 In a separate large bowl whisk together flour, sugar, baking soda, baking powder, and salt.
01:49 Whisk the chocolate mixture briefly once more to combine then pour into flour mixture. Stir until smooth.
02:22 Add sour cream and stir until combined.
02:35 Add eggs and vanilla and stir well until batter is smooth.
03:11 Evenly divide batter into prepared baking pans and bake on 350F (175C) for 30-35 minutes or a toothpick inserted in the center comes out clean or with fudgy crumbs (preferred, as sometimes a clean toothpick can indicate the cake is overdone).
04:37 Allow to cool in the baking pans for 15 minutes then run a knife along the edge to loosen it from the pan and carefully invert onto a cooling rack to cool completely (be careful, the pans will still be hot).
05:02 Cool completely before frosting.
Notes:
Coffee
Instead of using water and instant coffee you can instead just use 1 cup of your favorite coffee. The coffee enriches the chocolate flavor of the cake and I recommend it, but if you have neither coffee nor instant coffee the recipe can be made with just water (it’ll still be good!).
Baking pans
This recipe may be baked in two 9” pans for 28-30 minutes or it will make 24 cupcakes (bake for 17-18 minutes). I have not made this recipe in a 9x13” pan or a bundt pan but it should be fine in either, though the baking time will vary. Always use the toothpick test to check for doneness: a toothpick inserted in the center should come out clean or with moist, fudgy crumbs (preferable).
Making in advance
You may make the cake up to two days in advance of frosting and serving. Simply bake and cool then wrap tightly in plastic wrap. I store at room temperature. This cake may be prepared, cooled, and frozen for up to a month before thawing and frosting.
After frosting, the cake may be stored in an airtight container at room temperature for up to 48 hours or in the refrigerator for up to 5 days.
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The fastest cake without oven and without cooker - ideal for chocolate lovers
The fastest cake without oven and without cooker - ideal for chocolate lovers
biscuits
200 g (7 oz)
nutella
150 g (5.3 oz)
removable shape
(with size 22 cm x 28 cm (8.66 in x 11 in))
mascarpone
200 g (7 oz)
powdered sugar
120 g (4.23 oz)
vanilla essence
5 ml (1 tsp)
cream
200 ml (6.76 fl oz)
IN THE FRIDGE 40 minutes
chocolate
140 g (5 oz)
butter
100 g (3.5 oz)
IN THE MICROWAVE OVEN 3 minutes
IN THE FRIDGE 30 minutes
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Triple Chocolate Fudgy Pound Cake | for CHOCOLATE LOVERS | #PoundCakeQueen???? Strikes Again!
Heyyyyyy Errrrrrbody!!!
Whewwww Chile!!! When I tell you I'm in LOVE with this Triple Chocolatey Fudgy Goodness I just whipped up!!! Watch & Enjoy!????
#TripleChocolate #PoundCake #SwansDown #PoundCakeQueen???? #I'mAGlazeGirl????
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******Here is the link to the mixer I'm using:
*****Here is the link to the Nordic Ware Cake Pan I'm using:
**************************************************************************
STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
**************************************************************************
INGREDIENTS I USED:
Baked at 325 degrees for 1 hour 25 mins. (Time may vary depending on your cake pan and/or oven.)
INGREDIENTS I USED:
3 Cups Swans Down Cake Flour
1 Small 3.9 Box Chocolate Fudge Jello Pudding
1 1/4 C Unsweetened Hershey's Cocoa
3 Cups Sugar
3 Sticks UNsalted Butter (Room Temperature)
6 Large Eggs (Room Temperature)
1 1/4 C Coffee Mate Cafe Mocha Creamer (Room Temperatore)
1/4 C Black Coffee (Room Temperature)
1 Tsp Baking Powder
1/2 Tsp Salt
1 16 oz Tub Hershey's Milk Chocolate Frosting
1 Tablespoon Vanilla Extract
***Chocolate Ganache
2/3 C Heavy Whipping Cream {Less or More}
1 C Semi Sweet Chocolate Chips or Chocolate Wafers
Vanilla Extract
1 Tblsp Corn Syrup
*****************************************************************************************
My Address:
P.O. Box 11261
Winston-Salem, NC 27116
FACEBOOK PAGE
EMAIL ADDRESS: beautifultoocreations@gmail.com
THE WORLDS HEALTHIEST CHOCOLATE CAKE
How to make The Wolrd's Healthiest Chocolate Cake, from my plant-based ookbook Earth To TableThis chocolate cake is brimming with antioxidants to boost energy and promote wellbeing. I love that it's super-moist and rich in heart-healthy essential fats from the avocado oil. This cake is gluten-free, dairy-free and refined sugar-free, making it the perfect healthy treat for everyone
Head to thehealthychef.com for more nourishing recipes and Healthy Chef Cookbooks.
7 Tasty Treats For Chocolate Lovers
This one's for the chocoholics! Today we'll be showing you how to satisfy your sweet tooth with 7 tasty treats for chocolate lovers!
Timestamps
0:06 - Chocolate Mashmallow French Toast
1:23 - Chocolate Swirl Pie
3:00 - Chocolate Stuffed French Toast Muffins
3:46 - Chocolate Marble Cheesecake
6:30 - Chocolate Chip Cookie Trifle
7:44 - Cookies and Cream Zebra Roll
9:19 - Chocolate Mousse Brownies
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How to Make Elizabeth's Extreme Chocolate Lover's Cake | Cake Recipes | Allrecipes.com
A moist cake with dark brown sugar and unsweetened chocolate that will please the chocolate lover in your life! The buttercream frosting made with cream cheese and the ganache top are decadent and make this chocolate cake a memorable one! Serve with fresh raspberries or your favorite fruit for that extra sparkle! Get the recipe for Elizabeth's Extreme Chocolate Lover's Cake:
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