Salted caramel chocolate torte

caramel choco torte BBC

Salted caramel chocolate torte

Yields:  8slices (20cm)

Prep time: 1 hr 15 mins
Cooking time: 15 mins


175g digestive biscuits

85g butter, melted

397g can caramel (we used Carnation caramel)

1 tsp sea salt, plus extra to serve

300g plain chocolate (70% solids), broken into chunks

600ml tub double cream

25g icing sugar

2 tsp vanilla extract

salted caramel chocolates, to decorate (find them in Waitrose, Sainsbury’s or Marks & Spencer)

single cream, to serve (optional)


  1. Line the base of a deep, round 20cm loose-bottomed cake tin with a circle of baking parchment. Line the sides with one long strip that comes just above the sides of the tin – staple or paper clip where the strip overlaps to hold it in place.
  2. Crush the biscuits in a plastic bag or bowl with the end of a rolling pin. Stir into the melted butter, then evenly press into the bottom of the tin. Chill for 10 mins.
  3. Reserve 2 tbsp of the caramel. Stir the sea salt into the remainder and spoon into the centre of the biscuit base. Gently spread so the base is evenly covered but a visible 1-2cm border of biscuit remains around the edge. Chill for 20 mins while you make the chocolate layer.
  4. Gently melt the chocolate in a large heatproof bowl over a pan of barely simmering water. Stir 1 tbsp of the cream into the reserved caramel, then cover and chill until ready to decorate. Once the chocolate has melted, turn off the heat but leave the bowl where it is, and gradually stir in the remaining cream until you have a smooth, shiny, thick chocolate sauce. Sift in the icing sugar and stir in with the vanilla extract. Lift off the heat and let the mixture cool for 10 mins.
  5. Ladle or pour the chocolate mixture around the edge of the torte first, so it fills the biscuit border, sealing the caramel in the centre. Then ladle or pour in the rest and gently shake to smooth the surface. Chill for at least 5 hrs or up to 24 hours until firm.
  6. Remove the torte from the tin, then carefully peel off the strip of paper and transfer to a serving plate. Dot the chocolates on top. Spoon the reserved caramel-cream mixture into a small food or freezer bag. Snip off the tiniest tip of the corner to make a very small opening, then squiggle lines of caramel over the top. Chill until ready to serve. Scatter with a pinch or two of sea salt before serving, then thinly slice. Eat with a drizzle of single cream, if you like.

source: bbcgoodfood


Torte Reform

Torte Reform2

Torte Reform

Baking temp: 180 degrees Celsius
Baking time: 20 mins



10 egg whites
300g (10.14oz) fine sugar
300g (10.14oz)ground walnuts
2 tbsp flour


10 egg yolks
200g (6.76oz) sugar
100g (3.38oz) baking or dark chocolate,
(Chocolate can be increased/decreased to one’s own liking)
250g (8.45oz) unsalted butter or margarine,
3 tbsp very strong coffee (optional)


Beat egg whites, and sugar until firm, and then gradually add walnuts and flour. Divide this batter into 4-5 parts, and bake each in an 8 inch spring form pan in the preheated oven @ 355° F (180° C) for about 20 minutes.

To make the cream mix egg yolks with sugar and cook in a double boiler, mixing constantly. Add chocolate, and cook and mix some more until it starts to thicken.
Remove form the heat, and add the coffee. Let cool completely, and then mix in butter.

I recommend first making the cream, and set it in fridge to cool until you’re done with the layers. The cream is quite stiff, so to spread it over the layers, divide it in how ever many sections you’ll need to spread over each layer, and put the entire amount needed for one layer in the middle, then spread towards the edges.

source:  cafechocolada

Torte Reform

Torte Reform

Torte Reform

Baking temp: 180 degrees Celsius
Baking time: 20 mins



10 egg whites
300 g sugar
300 g ground hazelnuts (almonds, walnuts, or combination of them)
2 Tbsp flour


10 egg yolks
200 g sugar
60 g chocolate
250 g butter



Beat egg whites and sugar with a mixer, and then gradually stir in by spoon ground nuts and sifted flour. Bake 2 sheets of cake in an oven pan in a preheated oven on 180°C for about 20 minutes, or 4-5 sheets in a round springform pan.


Beat egg yolks with sugar. Put it in a double boiler with chocolate and melt it stirring until cream thickness. Beat butter, and then add it to the cooled egg yolk mass.

To assemble:

Cut each cake sheet in two parts, by it’s longer side. Divide cream into four parts. Take one layer of cake, spread over a thin layer of apricot jam and one part of cream. Continue for the rest of the cake sheets. When you spread the last part of cream, cover the whole cake.

Chocolate drizzle & truffle torte

choco torte BBC

Chocolate drizzle & truffle torte

Yields:  12slices (20 cm)

Prep time: 45-50 mins
Baking time: 30-35mins


For the torte

100g butter, chopped, plus extra for greasing

140g dark chocolate, 70% cocoa solids

6 eggs, separated

140g ground almonds

85g golden caster sugar

For the ganache

200g dark chocolate, 70% cocoa solids, cut in small chunks

200ml double cream

25g butter, softened

For the decoration

50g each of milk and white chocolate




  • Heat the oven to 170C/fan 150C/gas 3. Butter and line the base of a 20cm springform tin. For the torte, break the chocolate into a bowl set over a pan of gently simmering water, and add the butter. Heat until melted, than take off the heat and stir until smooth. Cool for about 5 mins.
  • Stir in the egg yolks and ground almonds. Whisk the egg whites to soft peaks, then start to add the sugar, a spoonful at a time, until stiff peaks form. Stir a spoonful or two of the egg whites into the chocolate mixture to slacken it, then carefully fold in the rest.
  • Spoon the mixture into the prepared tin and bake for 30-35 mins until risen and just firm. Cool in the tin before turning out – don’t worry if it cracks and sinks a bit. Peel off the lining paper.
  • For the ganache, put the chocolate in a heatproof bowl. Heat the cream to just below boiling point, then pour onto the chocolate, stirring. When the chocolate has melted, add the butter and stir until the mixture is glossy and smooth. Cool slightly. Cut the cake in half and sandwich together with a third of the ganache. Use the rest to cover the top and sides of the cake.
  • To decorate, melt the milk and white chocolates separately, either in a small bowl over a pan of simmering water or on medium in the microwave in 30 sec bursts. Drizzle alternately on top of the torte. The torte will keep in an airtight container in the fridge for up to one week


source: bbcgoodfood


Decadent chocolate truffle torte

Choco truffle torte BBC

Decadent chocolate truffle torte


250g dark chocolate

2 tbsp golden syrup

568ml carton double cream

4 tsp instant coffee granules

1 tsp ground cinnamon

cocoa powder, for dusting


  1. Get your equipment ready (see tips below). Break the chocolate in small pieces into a large heatproof bowl. Spoon in the syrup and pour in about a quarter of the cream. Stand the bowl over (not in) a pan of hot water over the lowest possible heat and leave until the chocolate has melted, about 15-20 minutes. Remove the bowl from the pan and stir to combine. Leave until barely warm – dip your little finger in to check.
  2. Get your cake tin ready. Do this while you are waiting for the chocolate to melt and cool so you’re not hanging around. Cut open the plastic folder along the bottom, then cut out a disc to fit in the bottom of the tin and 3 strips to line the sides. (See step 2).
  3. Pour the rest of the cream into a very large bowl and tip in the coffee and cinnamon. Whip with a balloon whisk until the cream looks like step 3. When you shake the bowl the cream should wobble like a thick milkshake, and when you dribble some cream from the whisk, the trail it leaves in the cream below should disappear in 1-2 seconds.
  4. Fold the two together. Pour the cooled chocolate into the bowl containing the cream. With the largest metal spoon you’ve got, fold the cream and chocolate together in a figure-of-eight motion. Don’t be nervous – keep going until they are evenly and smoothly mixed and the mixture has a soft, pillowy, downy texture – you will see and feel it thicken as you fold.
  5. Set the torte. Pour the chocolatey cream into the tin and level the surface with the back of the spoon. Put the tin in the fridge and leave to firm up. This can happen in under an hour, but you may need to leave it longer, depending on the coldness of your fridge (you can leave it overnight if this is more convenient).
  6. Unmould and serve. Unclip and remove the side of the tin, then remove the pieces of plastic around the sides. Invert a serving plate over the torte and turn the torte upside down on to it. Lift off the tin base and peel away the plastic. Dust all over with cocoa (including the plate if you wish to be fashionable) and serve in thin slices.

source: bbcgoodfood

Chocolate Peppermint Torte


Chocolate Peppermint Torte


  • 1 chocolate cake mix or your favorite chocolate cake recipe (check recipes here)
  • ½ cup chocolate hazelnut spread
  • ½ cup milk
  • ⅓ cup canola oil
  • 4 eggs
Peppermint Cream Filling
  • 8 oz package cream cheese – softened
  • 1 cup powdered sugar
  • ¾ cup marshmallow cream
  • 2 teaspoons peppermint extract
  • 16 oz container whipped topping (this is the large size)
  • ¾ cup finely chopped peppermint candies (like Andes Peppermint Crunch)
  • ¼ cup finely chopped peppermint candies (like Andes Peppermint Crunch)



  1. Mix together chocolate cake mix, chocolate hazelnut spread, oil, eggs and milk.
  2. Grease three 9 inch round pans and line the bottom with a circle of parchment. Divide the batter into the three pans.
  3. Bake at 350 degrees for about 15 minutes.
  4. Allow the cakes to cool for 15 minutes and then flip them over on a cooling rack, peel off the parchment and flip them right side up again to finish cooling.
Peppermint Cream Filling
  1. Beat softened cream cheese.
  2. Add powdered sugar, marshmallow cream, finely chopped peppermint crunch pieces (you can chop up any peppermint candies) and peppermint extract.
  3. Gently stir in whipped topping by hand.
  1. Place one cake round on a cake stand and top it with one third of the peppermint cream filling.
  2. Add another cake and another third of the peppermint cream filling.
  3. Top with the final cake and using a large tip, pipe dollops of peppermint cream frosting over the top.
  4. Sprinkle with more of the peppermint candies and press some of the candies into the peppermint cream layers.

source : thegunnysack

Walnut Mocha Torte


Walnut Mocha Torte

Yield:  two 9″INGREDIENTS:


  • 6 eggs
  • 1 cup (200 g) white granulated sugar (divided into 3/4 cup and 1/4 cup)
  • 1 cup (120 g) finely ground walnuts (from about 1 1/3 cup of shelled walnuts)
  • 1/2 cup (55 g) fine dry bread crumbs (plain, unseasoned)

Mocha Topping:

  • 1/2 cup (100 g) white granulated sugar
  • 2 Tbsp corn starch
  • 1 cup (8 fluid ounces, 236 ml) strong coffee (I use decaf, with twice the amount of coffee for the liquid as I would usually use to drink)
  • 1 ounce (30 g) of chocolate chips (a little less than 1/4 of a cup)
  • 1 Tbsp butter
  • 2 teaspoons vanilla extract
  • 1 cup (8 fluid ounces, 236 ml) heavy whipping cream


1 Separate the eggs, into yolks and whites.  Take care to make sure there are no pieces of shell or egg yolk in the whites, and that the bowl you are using to contain them is completely clean with no residue of fat. Any fat from yolks or oil will make it difficult to beat the egg whites.

2 Prepare two 9-inch cake pans. Line the pans with parchment paper or wax paper. Lightly butter the sides of the pans (not the paper).

3 Preheat oven to 350°F (175°C). Mix together the ground walnuts and the bread crumbs in a small bowl and set aside.

Place the egg yolks into a mixing bowl and beat until smooth. Slowly add  3/4 cup of white sugar and continue to beat the egg yolks until thick and pale. (I use a hand mixer for this.)

5 Using a stand mixer, beat the egg whites with the whisk attachment until foamy.  Slowly drizzle in 1/4 cup of white sugar, and beat until soft peaks form.

6 With a rubber spatula, gently fold the egg whites into the yolk mixture, alternately with the walnut mixture.

7 Spoon the batter into the prepared, parchment-layered cake pans. Bake for 25 to 30 minutes at 350°F (175°C) until a slight imprint remains when touched.

8 While the cake is cooking prepare the mocha frosting base. Place 1/2 cup of white sugar and 2 tablespoons of cornstarch into a saucepan. Turn the heat onto medium and gradually stir in the coffee and the chocolate chips.  Stir continuously until the mixture starts to simmer and thicken quite substantially. Continue to stir while the mixture simmers for 1 minute. Then remove from heat and stir in the butter and vanilla extract until well blended.  Let cool completely. (You will incorporate this mocha base into whipped cream when you frost the cake.)

9 Remove the cakes from oven and cool in the pans for 10 minutes. Run a dull knife around the edges of the cakes to separate it from the sides of the pans. Carefully invert the cakes onto a rack. Carefully peel back and discard the parchment or wax paper. Let cool completely.  Note that if you want to make ahead, you can cook the cakes first, let cool to room temp, wrap with plastic wrap, and freeze until you are ready to frost and serve.

10 Complete the frosting. Whip the cream until it is rather thick, just before that point to which if you kept on whipping it would turn to butter. This will help it hold up as a frosting. Once whipped, fold the whipped cream and mocha base together. It may be a little speckled, and if you fold it only lightly, you can have almost a marbling effect of light and dark with the frosting, if you wish.  Place one cake on a serving platter. Frost the top. Place the second cake on top of it, and frost the top and sides of the cake.  Serve immediately, or keep chilled until serving.

source :  simplyrecipes