How To make Chocolate Nut Torte
5 Eggs
2 1/2 c Sugar
2 1/2 ts Baking powder
1 tb Butter
1 1/4 c Scaled milk
2 1/2 c Flour
1 ts Vanilla
1/8 ts Salt
Frosting: 2 c Milk
1/2 c Sugar
1/2 c Flour
1/4 c Cocoa
1/3 c Cold milk
1 c Butter
1 c Powered sugar
2 ts Vanilla
Chopped nuts Beat eggs till light. Gradually add one cup sugar and continue beating. Add the remaining surgar and beat till light and fluffy. Combine butter with milk and gradually add to egg mixture. Add sifted dry ingredients and vanilla. Mix well. Bake at 350 for 30 minutes. When cool, cut in half to make four layers. Frosting: Heat 2 cups milk in double boiler. Combine next four ingredients and add to hot milk. Cook over hot water till thickened stirring constantly (about 20 minutes). Remove from heat. Cover and cool to room temperature. Thouroughly cream butter and powered sugar. Add to above mixture. Add vanilla and beat till smooth. Spread between layers and on top and sides of cake. Decorate with chopped nuts.JM. Note-- I usually do the recipe for the frosting at 1 and 1/2 times because it is so delicious and I like a good
layer of frosting inside and out. Every year on Christmas Eve, we would have all of my relatives over for a mass and party. The high-lite of this event was the "Torte" my mom would make. I remember her spend all day in the kitchen baking on Christmas Eve. We only got this cake once a year because it was a lot of work, but well worth the work and the wait. "The Fisher's" <fish@micron.net> -----
How To make Chocolate Nut Torte's Videos
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One Bowl Flourless Chocolate Cake | Preppy Kitchen
Dark, rich, and fudgy Flourless Chocolate Cake! This cake is the ultimate way to get your chocolate fix and because it's made without flour it's naturally gluten free too. Lightly dusted with cocoa powder and topped with fresh raspberries. I LOVE this cake because it's rich and decadent without being too sweet, just lovely and delicious!
RECIPE:
When it comes to chocolate desserts it doesn’t get much better than a rich and decadent Flourless Chocolate Cake! The texture is almost brownie like and it’s so rich and chocolatey it’s hard to stop at one slice. Better yet, this is a 1 bowl cake so there’s minimal washing up involved and it’s made with just 7 simple pantry ingredients! It’s the perfect cake for any occasion whether you serve it for birthdays, Valentine’s Day, or just because you want a sweet treat.
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How to Make Chocolate Torte
The Perfect Chocolate Torte.
Follow these instructions and you too can make the best chocolate torte in the world.
But DO NOT over cook it! 20 mins max!!
20CM Cake tin
Unsalted Butter - 200g + Extra for greesing your cake tin
Dark Chocolate (over 70%) - 200g
Eggs - 4
Golden Caster Sugar - 200g
Plain Flour - 40g
Ground Almonds - 40g
Cocoa Powder - Enough for dusting
chefrick.co.uk
Ferrero Rocher Cake - 4k video
Ferrero Rocher Cake - consists of chocolaty brownie layers, alternating with hazelnut meringue layers, filled with nutella frosting and chocolate ganache, coated with toasted hazelnuts and topped with an amazing chocolate glaze.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 18 servings
Brownie Layers
3.5 oz (100g) semisweet chocolate
3/4 cup (170g) butter
1 tsp (2g) instant coffee powder
1 tbsp (8g) unsweetened cocoa powder
1 cup (200g) sugar
1/2 tsp (3g) salt
3 eggs
1 tsp (5g) vanilla extract
3/4 cup (95g) flour
1 oz (30g) semisweet chocolate, chopped, divided in 3
Hazelnuts
2 cups (300g) hazelnuts, whole, divided
Meringue Layers
1/2 cup (75g) hazelnuts, toasted and grounded
1/2 cup (60g) powdered sugar, divided
4 tbsp (60g) sugar, divided
3/4 cup (95g) all-purpose flour
4 egg whites
1 tbsp (15ml) lemon juice
Pinch of salt
Chocolate Ganache for filling
7 oz semisweet chocolate
3/4 cup (200g) whipping cream
Nutella Frosting
5.5 oz (160g) semisweet chocolate
2/3 cup (160g) whipping cream
1/2 cup (60g) unsweetened cocoa powder
3/4 cup (200g) nutella
1 1/2 tsp (7g) vanilla extract
1 1/3 cup (300g) butter, room temperature
Chocolate Glaze
7 oz (200g) semisweet chocolate, small pieces
1/4 cup (56g) butter
1/4 cup (50g) sugar
2/3 cup (160ml) milk
For decorating
Ferrero Rocher truffles
chocolate chips/curls
chopped hazelnuts
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Amazing Chocolate Hazelnut Torte
Yay! Cara is back! ...and with something Easy FAST simple and SUPER delicous- a healthy chocolate torte made without flour, eggs, dairy or baking. This is a totally raw plant based heavenly treat anyone can easily make at home in just a few minutes, resulting in enough treats for 2 weeks! Don't worry about the maple syrup in this because the fiber and natural oils will slow down the sugar absorption AND this chocolate torte is so rich and dense, you can only eat a small piece and this recipe is enough for at least 8-10 people! Recipe is below. really try to use hazelnuts and hazelnut flower because it helps give it the amazing flavour. (Hazelnuts are what give Nutella it's distinctive flavour). For more recipes like this, check out the recipe playlist and also the amazing cookbook at HealthyCookbook.com
Chocolate Hazelnut Torte
1 cup cacao powder, sifted to remove lumps
3/4 cup maple syrup
1/2 cup peanut butter (or any nut butter)
1/2 cup coconut oil, warmed in dehydrator till liquid
1/4 teaspoon vanilla
Mix in bowl with wire whisk until smooth (about a minute)
Pour into 6” lined bowl
Topping:
1/2 cup hazelnut or your favorite nut powder
4 Tbl. maple syrup
Stir together and spoon all over top of torte. Garnish with candied hazelnut
Candied Hazelnut Recipe (also a great snack just by themselves)
2 cups hazelnuts
2 Tablespoons maple syrup
1 Tablespoon MarkusSweet MarkusSugar.com
Mix in a bowl until all hazelnuts are covered. Lay out evenly on mesh dehydrator sheet.
Dehydrate for 6 -10 hours
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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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