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Dark Chocolate Torte with Spiked Blackberry Coulis

Dark Chocolate Torte with Spiked Blackberry Coulis


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Ingredients

  • 2 2/3 cups semisweet chocolate chips (16 ounces), divided
  • 1 cup (2 sticks) pareve salted margarine, divided
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon instant espresso powder or instant coffee powder
  • Fresh blackberries (optional)

Recipe Preparation

  • Preheat oven to 350°F. Brush 9-inch-diameter springform pan with margarine; line bottom with parchment. Stir 1 2/3 cups chocolate chips and 3/4 cup margarine in medium saucepan over low heat until smooth. Whisk in cocoa and espresso. Cool 10 minutes.

  • Using electric mixer, beat eggs and sugar in large bowl on high speed until thick, about 6 minutes. Fold in chocolate mixture. Pour batter into prepared pan.

  • Bake torte until dry and cracked on top and tester inserted into center comes out with some moist batter attached, about 42 minutes. Cool in pan on rack 1 hour (center will fall). Using spatula, press raised edges so top is level. Cut around pan sides; remove sides. Place plate atop torte and invert onto plate. Remove pan bottom; peel off paper, and cool torte completely.

  • Stir remaining 1 cup (6 ounces) chocolate and 1/4 cup margarine in small saucepan over low heat until smooth (do not overheat). Whisk in 2 tablespoons blackberry coulis. Cool glaze 15 minutes. Pour glaze into center of torte. Smooth top with spatula, allowing some of glaze to drip down sides. Refrigerate uncovered until glaze is set, about 1 hour. DO AHEAD Can be made 3 days ahead. Cover and keep refrigerated.

  • Cut torte into wedges; spoon coulis alongside. Garnish with mint and berries, if desired.

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Dark Chocolate Torte with Spiked Blackberry Coulis - Recipes

I do envy those that have wild blackberries growing in their yard. Not just blackberries, but any type of fruit. Just the idea of going outside and getting something that fresh to bake with is a wonderful thought. Unfortunately, the convenience of the grocers has stomped out any idea of me creating a garden. My busy lifestyle is no help either.

However, when it comes to baking, I more motivated to set aside a lot of time. It was not only the flavors in this recipe that inspired me, but also the presentation. I call them the "wow" factors. Let me explain here.

Imagine a 4 layer, spongy cake made with ground hazelnuts soaked with hazelnut liqueur. Then add the building block filling: the first being the blackberry coulis, the second-white chocolate buttercream and the last is a combo of the two blackberry mousse. If that does not excite your taste buds, then they are officially dead.

I knew at the start that this cake was going to be a major project, not only requiring a lot of time, but numerous eggs. This still did not deter me, I was dead set on making it. When I was done and tasted the cake, I had no regrets. Also, my taste testers gobbled up slice after slice, so I knew it was a success.

The only issue with the original recipe was that the white chocolate icing had too many ingredients and came out very liquid-so I knew it was missing something. I added powdered sugar to achieve the correct consistency. Due to this problem, I have supplied a link in the ingredients list to a Wilton recipe for white chocolate buttercream. It is less labor intensive and requires less ingredients, which makes for a happier baker.

There are also some other tips and notes at the end to help you succeed in making this cake.

Blackberry Hazelnut Torte
adapted from Razzledazzle Recipes

Ingredients/Cake Layers
2 tbs hazelnut liqueur and extra for soaking
12 eggs, separated and 3 additional egg whites
1/2 cup butter
1 1/3 cup sugar
12 oz toasted and peeled hazelnuts
2/3 cup flour
1 1/4 tsp salt

Ingredients/Filling & Frosting
1 1/4 lb or 20 oz frozen blackberries
2 tbs corn syrup
1/4 cup sugar
1 recipe white chocolate buttercream
chopped, toasted hazelnuts (as much as desired for topping and or sides of cake after frosted)

Prepare four 9 inch cake pans by buttering the interior. Then line the bottom with parchment paper and butter the face up side. Preheat the oven to 350 degrees. Place the frozen blackberries in a saucepan to thaw.

Pour hazelnuts in a food processor and pulse until chopped. You want them chopped, but not so much that they start to form a paste. Add the flour to the hazelnuts and mix until evenly distributed.

In the bowl of a stand mixer, cream together the butter and 1/2 cup plus 3 tablespoons of the sugar. Once the consistency is fluffy, add one egg yolk and beat until combined. Continue adding each egg yolk, beating after each addition, until all egg yolks are blended into the butter mixture. Pour in the hazelnut liqueur and beat for 20 seconds on medium. Then fold in the hazelnut/flour blend. Empty batter into another bowl and set aside.

Clean and dry the bowl of the stand mixer and fit the mixer with the whipping attachment. Fill the bowl with all the egg whites and add salt. Beat until it reaches a stiff peak consistency. Continue to run the mixer and slowly pour in remaining sugar (1/2 cup plus 2 tablespoons and 1 teaspoon). Combine until sugar is evenly distributed. The mixture should still retain the stiff peak consistency when done.

Take 1/4 of the egg white blend and fold into the hazelnut batter. Then fold the rest of the egg white mixture into the batter in increments, taking care to retain the fluffy consistency. After all is blended, fill each of the prepared pans evenly with the batter and smooth the top. Bake for about 15-20 minutes or until tester comes out clean. The top should have a golden hue when done. Place cake pans on rack to cool completely. Cake must be completely cool in order to remove from pans.

While the cakes are cooling, start making the blackberry coulis. Take the saucepan with the blackberries and place over medium heat. Add the sugar and corn syrup. Stir until sugar is dampened by the blackberries. Let the mixture cook and continue to stir. As it cooks, the liquid will reduce down. Let it cook down until it is about 1/3 less than the original amount. Remove from heat and pour mixture into a sieve placed over a heatproof bowl. Rub the inside with the back of the spoon, pushing all the blackberry through the sieve, letting the seeds remain inside the sieve. Set the blackberry coulis aside to cool to room temperature and discard the seeds.

Now, move on to the white chocolate buttercream recipe and create the frosting. Once this is made, take out 2 cups of the buttercream and empty into a smaller bowl. Then mix 1/2 cup of the blackberry coulis into the 2 cups of buttercream.

The end result is 3 separate bowls for the filling and frosting of the cake: blackberry coulis, white chocolate buttercream and blackberry mousse.

After the cakes have completely cooled, you can start on the assembly process. Invert the cakes onto a flat surface and remove the parchment paper. Evaluate the shape and thickness of each cake and decide in which order to stack.

Start with the cake chosen for the bottom layer and place on a cake board or serving plate. Pour some of the hazelnut liqueur into a small bowl and dip a pastry brush into the liqueur. Brush on the surface of the cake. Let sit for a few minutes to soak in. Then spread the blackberry coulis over the top of the layer, taking care to leave a small border on the edge. Top with the next layer of cake and brush with hazelnut liqueur, giving a few minutes to soak in. Spread some of the white buttercream evenly on top and again leaving a small border edge. Place the next layer over this and do the same process with the hazelnut liqueur. Then evenly cover the top with the blackberry mousse, leaving a border. Then add the last cake layer and frost with the white buttercream.

Once the cake is frosted, you can mask the sides with chopped hazelnuts or sprinkle on top.

Tips and Notes:
1. Skinning hazelnuts is a tedious process. You are welcome to substitute with hazelnut flour, however, the cake will have dark specks in it. I have yet to find solid white hazelnut flour, it usually includes the dark skin of the nut.

2. I used fresh blackberries for the coulis, but that did require a lot more work. I am sure the recommended frozen fruit dissolves into the sugar much easier than whole berries.

3. For the best buttercream frosting, be sure to use clear vanilla extract (if you want it very white) and white bar chocolate-not white chocolate chips.

4. When reviewing the frosting recipe, remember that this is a four layer cake and make any adjustments as needed to be sure there is enough to cover the cake with the thickness you desire.
**LAST YEAR: Brooklyn Blackout Cupcakes**


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Whether celebrating a birthday, hosting a socially distanced summer cookout, or just enjoying warm summer weather, ice cream cakes are one of our favorite cooling desserts&mdashand we think you'll agree. Another thing we love about them? The possibilities really are endless: Start with a cookie crumb crust or a base made from blondie or brownie batter, top the base with your favorite flavors of ice cream (think beyond the usual chocolate and vanilla), then garnish with classic ice cream shop toppings such as sprinkles, maraschino cherries, whipped cream, nuts, and lots and lots of hot fudge or caramel sauce.

In the Brownie Sundae Ice Cream Cake that you see right here, we've taken everything we love about the classic chocolate sundae and turned it into an extravagant ice cream cake. We're talking layers of brownies, vanilla and strawberry ice cream, crunchy peanut butter, and crushed raspberries topped with whipped cream, sugared peanuts, and cherries. We also have an ice cream cake recipe that swaps out the brownie for a chocolate chip-studded blondie. Layered with vanilla ice cream and covered with a velvety chocolate ganache, it's just the slice for a serious sweet tooth.

You will also find cake recipes inspired by classic ice cream sundaes such as a banana split, a Neapolitan-inspired layer cake, and an over-the-top baked Alaska cake. The beauty of these ice cream cake recipes is that you can swap in different flavors based on what you love the most.

Skip the cup or cone and cool off with a slice of these ice cream cake recipes.


Baby Shower Buffet

Life has been full and moving apace and I’ve been a bit remiss here on Good Food Matters. But, exciting things are in the works—including a cookbook! I’ll share more details on that project soon, but in the meantime I thought I’d give you a look at our beautiful spread, an hors d’oeuvres buffet from last weekend. We held a shower honoring my daughter, son-in-law, and (grand!) baby to come.

No funny games or balloons, just a gathering of family and friends in the late afternoon for appetizers and sweets. We had a colorful array of foods, with a meat dish, a fish dish, and a bounty to please vegetarians and omnivores alike.

Plus, The Pie Board! My daughter Madeleine wanted not just pie, but Pies. A table filled with these assorted treats, great and petite, fruit or nut filled, chocolate cream or baked vanilla custard is a fun alternative to, say, a single cake. Easy as pies…..

While our party was a baby shower, it doesn’t matter: our menu would work for any kind of event, like a cocktail supper.
For your inspiration, with tips:

An Hors D’oeuvres Buffet
Marinated Grilled Beef Tenderloin, horseradish cream sauce, sundried tomato rolls
Orange-rubbed Smoked Alaskan Salmon Fillet
Blanched Chilled Asparagus with Greek Yogurt-Dill Dip
Roasted Butternut Squash-Yellow Bell Pepper-Honeycrisp Apple Quinoa
Black Eyed Pea “Cowboy Caviar”
Hot Baby Spoon Spinach-Artichoke Dip both served with blue and white corn chips

An overnight marinade of olive oil, red wine, balsamic vinegar, fresh thyme, and lots of fresh garlic help insure a succulent and flavorful piece of meat. Liberally salt and pepper the beef before grilling.

I rub the salmon fillet with orange zest and good olive oil before placing on my Big Green Egg to gently smoke. The fish stays moist, and is fragrant with citrus.

Simply roast diced butternut squash that you’ve first brushed with olive oil and lightly seasoned with salt and pepper. Do the same with diced yellow bell pepper. Prepare the quinoa according to package directions. Fold in roasted vegetables and diced fresh apple once the quinoa is cooked. The heat of the quinoa lightly cooks the apple, while retaining its crunch. Served warm or cool, this makes a delicious fall-inspired side or salad.

Blanched Chilled Asparagus with Greek Yogurt-Dill Sauce: Easy to make, easy to pick up and eat! It doesn’t take long to plunge the spears into boiling water, let them cook less than 2 minutes, and plunge them into an icy bath. Season plain Greek yogurt with plenty of fresh dill, scallions, fresh lemon juice and sea salt.

Like the quinoa dish, this vegan “Cowboy Caviar” is healthy, full-flavored, and universally enjoyed. I was lucky to find fresh black eyed peas at the market, which I cooked with garlic, sea salt, bay leaf and a pinch of red pepper flakes. Once the peas became tender and cooled, I added diced avocados, tomatoes, jalapenos, onions, cilantro, olive oil, and a squeeze of fresh lime juice.

This is an updated classic, made with fresh baby spoon spinach and artichoke hearts stirred into a green onion studded bechamel sauce. Always a favorite! Top the casserole with shredded pecorino romano cheese and bake until bubbly.

THE PIES: Rustic Honeycrisp Apple Galette, Chess Tarts, Plum Cream Cheese Pie, Maple Pecan Pie, Double Chocolate Cream Pie

Double Chocolate Cream Pie (the first to go!)
Filling:
2 tablespoons cocoa
1 tablespoon cornstarch
1/3 cup brown sugar
2 cups lowfat milk
4 ounces semi-sweet or bittersweet chocolate, chopped
2 teaspoons vanilla
2 teaspoon creme de cassis (optional)
pinch of salt

Whisk cocoa, cornstarch, and brown sugar together in a bowl. Pour milk into a 2 qt. saucepan set on medium heat and stir in cocoa mixture. Continue stirring until dissolved. Then add chopped chocolate. Flavor with vanilla, creme de cassis, and a pinch of salt. Stir ( a wooden spoon is good for this.) steadily, as the mixture begins to simmer and thicken. It will become smooth and puddinglike. Remove from heat and pour into pre-baked pie shell. Cool before refrigerating.

Whip a cup of heavy cream with 2 (or so, depending on how sweet you want your whipped cream) tablespoons confectioners sugar and a teaspoon vanilla. Top chilled pie, and garnish with shaved chocolate.

Individual Chess Tarts: these were made by good friend Wendy. A true Southern dessert: Eggs-Butter-Sugar-Buttermilk-Vinegar. Deceptively simple, and somewhat addictive, Chess Pie deserves a post all its own. I promise, I will deliver that soon!

The Line-Up
Guests really have a great time making up pie sampler dessert plates for themselves!

Blissful Parents to Be
Due Date is December First
!


Blackberries Torte Recipes

  • Dark Chocolate Torte With Spiked Blackberry Coulis

Because the blackberry coulis flavors the glaze for this dark chocolate cak .

This rich chocolate torte gets added intensity from a spiked blackberry cou .

MyRecipes recommends that you make this Blackberry Brownie Torte recipe fro .

Food Network invites you to try this Blackberry Brownie Torte recipe.

Find recipes for Blackberry Custard Torte and other View All recipes. Get a .

Walnut&# 45blackberry Torte With Mocha Buttercrea .

MyRecipes recommends that you make this Blackberry Brownie Torte recipe fro .

'I have prepared the plum torte from Marian Burros’s The Best of De .

Find and rate low calorie, healthy recipes at SparkRecipes. Plus use our fr .

For meringues: Position racks in upper and lower thirds of oven and preheat .

This dessert will require some time and love but it is great for the holida .

Torte: In small bowl, combine 1 c. flour, confectioner's sugar and butter .

Preheat oven to 350 degrees. Cut a sheet of wax peper into three 8-inch-dia .

Place first 3 ingredients in a food processor, and pulse 3 times or possibl .

Place first 3 ingredients in a food processor, and pulse 3 times or possibl .

This is an incredible dessert. I obtained this from a Sunday school classm .

Find delicious blackberry recipes, like frozen blackberry and meringue tort .

Combine hot melted chocolate, lowfat sour cream and almond extract. Cold ti .

In a chilled bowl beat the cream with the eau-de-vie de framboise and the s .

To make chocolate filling:Combine hot melted chocolate, lowfat sour cream a .

Dark Chocolate Torte With Spiked Blackberry Coulis

Dark Chocolate Torte With Spiked Blackberry Coulis

Find and rate low calorie, healthy recipes at SparkRecipes. Plus use our fr .


2015 Farm to Fork Cooking Classes

Chef Eva has a delightful assortment of Farm to Fork Cooking Classes for the for the first half of the year. Classes start this Saturday at the farm near Daingerfield, TX. Classes last about three hours and start at 11:00 am. We will post on our website soon to register there, but for now call us at 903-645-3232 or Eva at 903-452-9600 to sign up.

It's still cold, but spring is in the air with this menu

Light cream of celery soup

Butter lettuce with strawberries and chèvre

Baked ziti pasta with pork and Italian sausage ragu

Roasted root vegetables Rosemary semolina bread with sea salt

Apple maple bread pudding

Spring forward with this wonderful menu

Jalapeno and Monterrey jack cheese grits waffles and warm tomato salsa

Asparagus soup with homemade lemon herb crème fraiche

Organic roast chicken with black pepper lavender honey glaze

Triple strawberry pavlova with chocolate drizzle

Celebration class: mother's day, graduation, birthday. This menu is great
for any celebration.

Strawberry lime basil lemonade

Cheese muffins and parsley and chive compound butter

Chipotle grilled pork tenderloin with strawberry and avocado salsa

Pine nut, lemon and spinach orzo

Strawberry rhubarb gallete with tender flaky pastry

Berrylicious menu celebrating the start of our blueberry and blackberry
season

Blackberry brie pizzettas

Citrus and berry salad with creamy nutty blackberry dressing

Blueberry balsamic glazed rosemary chicken

Roasted heirloom carrots with blackberry balsamic glaze

Blackberry cobbler sundae with butterscotch bourbon sauce

Turning boring vegetables into yummy desserts is a delectable way to eat
your vegetables.

Did you know stressed spelled backwards is dessert. Start out with a savory
sandwich to better appreciate all these desserts.

French onion grilled cheese

Chocolate avocado mousse with blackberries and pistachios Sweet corn and
bacon ice cream


Watch the video: Triple Berry Chocolate Ice Cream Cups (July 2022).


Comments:

  1. Sajind

    Whistling all upstairs - the speaker discovered America. Bravo bravo bravo

  2. Edfu

    I recommend finding the answer to your question on google.com

  3. Karamar

    It is logical

  4. Farnall

    I absolutely agree with you. There is something in this and I think this is a very great idea. I completely agree with you.



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