How To make Chocolate Mint Torte
CRUST 1 cup chocolate cookie crumbs (15-17 cookies)
2 tablespoons melted butter
FILLING 1/2 cup softened butter
3/4 cup sugar
3 ounces unsweetened chocolate
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3 eggs
1/2 cup whipping cream
Grated unsweetened chocolate
Mix chocolate cookie crumbs and melted butter. Press firmly into the buttom of an 8-inch spring-form pan (or use a pie pan if you don't have a spring-form). Bake at 350F for 7-8 minutes. Cool.
Use your electric mixer to prepare the filling. Cream butter until smooth and gradually add the sugar. Melt the chocolate over simmering (not boiling) water in a double boiler or in the microwave. Combine melted chocolate, vanilla and peppermint extracts and blend into butter mixture. Add eggs one at a time and beat about 3 minutes after adding each egg.
Beat cream until it holds a firm peak. Fold whipped cream into chocolate mixture. Gently spread into prepared crust. Sprinkle with grated chocolate (or use chocolate sprinkles). Loosely cover with plastic wrap (try not to let the plastic touch the surface of the torte). Chill for at least 3 hours.
YIELD: 10-12 servings
How To make Chocolate Mint Torte's Videos
How To Make A PEPPERMINT CHOCOLATE MEGA CAKE | Yolanda Gampp | How To Cake It
To make this Chocolate Mint Mega Cake, I baked 5 lbs of my Ultimate Chocolate Cake batter and filled it with Dark Chocolate Ganache, Mint-flavoured Italian meringue buttercream, Mint Oreos and Peppermint Patties. I even topped it off with some homemade chocolate bark & my FAVE mint chocolate bars. Can you say yuuuuum!?
Got an idea for a cake? I'd love to hear it - subscribe & comment below!
Welcome to How To Cake It with Yolanda Gampp. If you love baking and want to learn how to turn eggs, sugar and butter into CRAZY novelty cakes like Yo's famous Watermelon Cake then join us. Each episode includes the A-Z process and recipe of making one of a kind edible creations, gorgeous buttercream cakes, and more! You learn how to make recipes like Italian meringue buttercream, the perfect chocolate cake and vanilla frosting - PLUS tips and tricks on using Simple Syrup, carving, icing, applying and painting fondant, and simple ways to make any cake look amazing. Leave a comment with your cake idea and you may just see it on the channel! New Video Every Tuesday at 8am EST.
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THE HOW TO CAKE IT TEAM
Editor: Orhan Sumen
Cinematographer: Cody Clay
Producers: Jocelyn Mercer & Connie Contardi
Delicious Chocolate Mint Cake
You have to try mint chocolate cake!!
Hope you like this video and recipe !
#shorts #mintchocolate #cake
Flourless Moist Chocolate Cake / Gluten Free / No Flour
Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in)
1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml
120g dark chocolate (1 cup)
30g unsalted butter (2 tbsp)
30ml milk (2 tbsp)
4 egg whites
a pinch of salt
50g sugar (4 tbsp)
4 egg yolks
1 tsp vanilla extract (5ml)
Bake at 170C for about 20 minutes
Chocolate Cream Filling
150g dak chocolate (1 cup + 2 tbsp chopped chocolate)
90g heavy cream (1/3 cup)
300g cold heavy cream (1 1/4 cup)
30g sugar (2.5 tbsp)
Cocoa Syrup
75ml hot water (1/3 cup)
1 tbsp cocoa powder (7g)
2 tbsp sugar (25g)
Mix to dissolve and let it cool down completely
Chocolate Glaze
50g cocoa powder (1/2 cup)
115g sugar (1/2 cup + 1 tbsp)
85ml water (1/3 cup)
85g heavy cream (1/3 cup)
1 tbsp gelatine powder (9g)
3 tbsp cold water to bloom gelatine (45ml)
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How to make Emerald marine Chocolate mint tart
Cacao ! ∴∵ゞ(´ω`*) ♪
I was inspired by tomei's Transparent Lemon Tart and this time it was a chocolate mint tart.
Submerged in emerald green mint jelly, the ganache is reminiscent of a coral reef.
The ganache of the coral reef is the non-slip function of the jelly.
tomei/透明愛好家「世界一美しい 透明スイーツレシピ」
0:00 Introduction of chocolate mint tarts
0:28 Cocoa tart
5:20 Ganache (coral reef)
7:10 Mint jelly
9:04 Finished
9:25 Bon Appetit.
10:10 Cacao notes Info. tomei's book
[book]Chocolate cacao recipe book on sale!
I will teach you the most politely in the world! Chocolate Sweets Book
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[Special Materials]
MONIN Mojito Mint Syrup 250ml
MONIN Green Mint Syrup 250ml
MONIN Blue Curaçao Syrup 250ml
20cm Tart baking pan
[Ingredients and recipe]
Tart (20 cm tart)
Unsalted butter: 75g
Powdered sugar: 48g
Whole egg: 36g
A - Cake flour: 125g
A - Cocoa Powder: 16g
1. cream the butter and mix in the powdered sugar
2. beat the whole egg and whisk it together
3. add the beaten eggs in several batches to 1.
4. divide the sprinkled A's into 3 in two parts.
5. wrapped in plastic wrap and placed in the refrigerator for at least 3 hours.
6. butter the mold and put it in the refrigerator.
7. roll out the dough to a thickness of 3 mm and rest in the refrigerator for 30 minutes.
8. furthermore, after setting the mold, picket and let it rest for 30 minutes.
9. Preheat the oven to 160°C, and cook at 160°C for 35 minutes.
10. Brush the tart with the egg yolk.
11. Preheat the oven to 140°C, and cook at 140°C for 5 minutes.
[Ganache]
Sweet Chocolate 56%: 125g
42% Heavy cream: 50g
1. chop the chocolate.
2. boil the cream and emulsify it with the chocolate
[Chocolate Mint Jelly]
A - Mojito Mint Syrup: 65g
A - Blue Curacao Syrup: 15g
A - Green Mint Syrup: 10g
A - Water: 480ml
B - Agar: 20g
B - Granulated sugar: 30g
1. mix B.
2. put A in a saucepan and heat B in it.
3. melt well while heating.
Silicorn spatula
A small five virtues (placed on the gas stove)
Microwave Oven
Panasonic NE-BS801 (discontinued)
De Longhi Convection Oven EOB2071J-5W
Shinwa radiation thermometer No.73010 with laser pointing function
Couverture Black Chocolate
Valrhona Karak (56% cocoa)
Silicon Whipper TOMIZ
Cassette stove
Iwatani MIYABI GA 3.5kW CB-WA-35
Acrylic Ruler 3mm 2 pcs.
Kitchen scissors
Toribe Manufacturing Kitchen Spatter KS-203
#asmr
#jelly
#tart
#chocolatemint
#mint
#emerald
#chocolatecacao
Chocolate Peppermint Cake Recipe
My favorite Christmas flavor combination has to be chocolate and peppermint! When I came across this dreamy recipe from the Novice Chef, I decided to make it for a Christmas party I was attending. I received texts later that night after leaving that people were literally scraping the cake board for every last morsel because it was THAT good. This tutorial was one of my first ever shot (let’s just say we’ve come A LONG way from when we started), and I go step by step on how to make this most delicious holiday cake.
Notes:
This is Doubled Recipe from: © The Novice Chef -
Makes Three 9” layers, plus a few cupcakes
Peppermint Cake Ingredients:
4 cups Flour
½ cup cocoa
4 tsp. baking powder
4 tsp. baking soda
2 tsp salt
4 cups water
4 cups sugar
10 oz. dark chocolate chips
12 Tbs. butter (1 ½ sticks)
4 Tbs. vegetable oil
2 tsp vanilla extract
4 eggs
Peppermint Frosting Ingredients:
3 cups softened butter
4 tsp vanilla extract
1 ½ tsp of pure peppermint extract or ½ tsp of peppermint oil
½ tsp salt
6 Tbs. milk
10 cups of powdered sugar (plus a bit more depending on consistency you like)
Cake Instructions:
Preheat oven to 350 and prepare Three 9” cake pans
Whisk together flour, cocoa, baking powder, baking soda, and salt
In separate large saucepan, combine water and sugar over medium heat. Bring to a boil until sugar dissolves, remove from heat.
Add dark chocolate and butter to boiled mixture. Stir until smooth.
Add in vegetable oil and vanilla to sauce pan.
Next, temper the eggs by adding some of the hot mixture to the four beaten eggs, then add tempered eggs into the chocolate mixture until combined.
Add in dry ingredients to sauce pan, mix until smooth
Divide batter between the three pans
Bake at 350 for between 30-35 minutes.
Let cakes cool in pan for ten minutes before overturning to cool completely before frosting.
Frosting Instructions:
In stand mixer or with hand mixer, cream softened butter in large bowl (about 3 minutes)
Mix in vanilla, peppermint extract, and salt to butter. Mix.
Slowly add in powdered sugar until desired consistency is achieved (I used 10 cups!).
Continue to beat until light and fluffy (approximately 3 more minutes)
Stack, frost, and assemble this dreamy cake!
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