A decadent rich chocolate cake with raspberry filling and a ganache icing. If you love chocolate you are going to love this moist and dense European style dessert. The combination of chocolate and raspberries is always so pleasing to the palate.
Chocolate Raspberry Torta
Cake
1 cup bittersweet chocolate, melted
9 tablespoons butter, softened
3/4 cup sugar
8 eggs, separated
1 teaspoon vanilla
pinch of salt
3/4 cup flour
Raspberry Filling
1/2 cup raspberry jam, seedless
3/4 cup fresh raspberries
Ganache
1 cup bittersweet chocolate
2/3 cup heavy cream
1/2 cup powdered sugar
Cake preparation
Melt chocolate in a double boiler and set aside. In a mixer beat butter and sugar for 2 minutes on medium speed. Separate eggs and add yolks in one at a time till all incorporated. Stream in warm chocolate, add vanilla and a pinch of salt. In a separate bowl whip egg whites till stiff peaks appear. Fold whites into chocolate batter. Sift flour over batter and fold in. Use two 8 inch baking pans, butter and lightly flour, divide the batter and bake at 350 degrees for 20 minutes. Cool and remove from pans rest on racks.
Filling
In a small saucepan heat jam and cut fresh raspberries in half, simmer on low heat till it reduces, about 10 minutes. Cool and strain, discard all seeds.
Ganache
In a double boiler heat chocolate and cream till melted, add sugar and keep stirring till smooth.
When cakes are completely cooled use a pastry brush and put half the jam on one cake and the other half of jam on the other cake. Let the jam soak in, then place one cake on top of the other. Keep the cake on the rack and pour the warm chocolate over, if needed use a knife to ice the sides. Refrigerate till the chocolate hardens, place on a cake plate, serve with whip cream and fresh raspberries.
Life's a bowl of cherries so live, laugh and have fun! I like the blended flavors of cherries and vanilla, this is one delicious cherry torta. Cherries are in abundance now so take advantage and try this simple dessert, it can be served warm or cold. So gather around the table and enjoy this moist summer time treat.
Cherry Torta
2-3 cups fresh organic cherries 6 tablespoons butter, room temperature 1/2 cup sugar, plus 1 tablespoon sugar 2 eggs, room temperature 2 teaspoons vanilla 3/4 cup ground almonds 3/4 cup flour 1 teaspoon baking powder pinch of salt
Wash and pit cherries, place in a bowl and sprinkle 1 tablespoon sugar on top, set aside. In a mixer cream butter and sugar together for a minute, add 1 egg at a time, then vanilla. In a food processor chop almonds till powder form. Slowly add sifted ground almonds, flour, baking powder and salt. Using a 9 or 10 inch pan, butter well pour in batter, top with cherries. Bake 350 degrees for 35 - 40 minutes. Drizzle icing on a warm torta.
A big name for an impressive torta, this dessert is packed with lemon and chocolate flavors. An easy walnut crust that anyone can make, that surrounds a creamy lemony custard. I created this new recipe for the torta lover in you.
Chocolate Walnut Lemon Cream Torta
Crust 2 1/4 cups flour 1/2 cup sugar 1/4 cup cocoa pinch of salt 1 teaspoon yeast 1/2 cup chopped walnuts 1 egg 1 yolk 7 tablespoons cold butter
Combine in a food processor all dry ingredients including walnuts, then add egg and yolk then butter in small chunks. Transfer to a wooden board, this is a very crumbly crust. Form a ball wrap in plastic and refrigerate for 30 minutes. Use a 9 inch pan, roll out bottom layer of crust and form in pan using your fingers to form around sides. Crumble the rest of dough for topping.
Cream 2 cups whole milk 1 teaspoon vanilla 6 tablespoons flour pinch of salt 2/3 cups sugar 6 egg yolks 1 tablespoon fresh lemon juice
In a small bowl combine flour, salt, sugar, eggs and 1/2 cup of milk and lemon set aside. Heat 1 1/2 cups of milk with vanilla till it starts to boil, whisk in slowly the egg mixture. Keep whisking till it thickens this takes about 2 minutes. Remove from heat let cool 15 minutes. Fill pan and crumble the rest of the dough on top. Bake at 350 degrees for 30 minutes. Cool 1 hour and refrigerate at least 2 hours or overnight.
A different approach to the usual apple pie. This apple torta has a unique pastry crust, sweet pastry cream and tart granny smith apples tossed in brown sugar, honey and cinnamon. Just in time for the Fall season, a warm and comforting apple dessert. Apple Torta with Pastry Cream
Pastry 3 tablespoons whole milk 3/4 cup water 3 tablespoons butter pinch of salt 1/2 cup flour 3 eggs
In a small pot heat milk, water, butter and salt till it boils. Remove from heat stir in flour place back on low heat for 10 seconds. Place in a mixer bowl and cool for 7 minutes, beat in one egg at a time and mix on high for 1 minute till it all comes together. Butter a 9 inch round pan and bake at 400 degrees for 30 minutes.
Cream 1 cup whole milk 1/4 teaspoon vanilla 3 egg yolks
pinch of salt
3 tablespoon flour 3 ounces sugar
Heat 3/4 cup of milk and vanilla till almost boiling. Whisk egg yolks for one minute, add salt, flour, sugar and a 1/4 cup milk. Add to warm milk mixture, cook for about 2 minutes, stirring till cream thickens. Remove from heat, pour in a bowl and cool. When cake is cool spread cream over pastry and refrigerate.
Apples 3 granny smith apples 1/4 cup brown sugar 1 teaspoon cinnamon
pinch of salt
1 teaspoon vanilla
2 teaspoons honey
2 teaspoons lemon juice
1 tablespoon butter
Cut apples into thin slices, in a bowl combine brown sugar, cinnamon and salt and toss apples. Add vanilla, honey, and lemon juice and mix to coat all apples. In a large frying pan heat butter add apples and cook with lid on for 5 minutes. Cool and place on top of cream, refrigerate.
A delicate and soft ricotta pie with fresh lemon, melted chocolate and a buttery crust. A perfect dessert for a summer evening that will surely stimulate your taste buds. The texture was like a fluffy cheesecake.
Lemon Ricotta Pie Dough 8 tablespoons butter, room temperature 2 cups flour 1/2 cup sugar 1 egg plus 1 egg yolk rind of 1/2 a lemon pinch of salt
Filling 1 1/2 cups ricotta 1/2 cup sugar 1 tablespoon flour 2 eggs rind of 1/2 a lemon juice of 1/2 lemon pinch of salt 1/2 cup dark chocolate powdered sugar for dusting
Prepare dough in a mixer or by hand. Blend butter and flour then add sugar and pinch of salt. Add 1 egg and 1 egg yolk reserving egg white to brush on pastry strips. Refrigerate for 30 minutes.
Filling In a mixer blend ricotta till smooth, add sugar, flour, 2 egg yolks, rind and juice of half a lemon, and a pinch of salt. Beat egg whites till stiff, gently fold in batter. Roll dough out on a floured board, it may break but once in the 8 or 9 inch pan it can be patched easily using your fingers! Add chocolate on top of dough, then fill with ricotta mixture. Add pastry strips and brush with remaining egg white. Bake at 350 degrees for 35-40 minutes, till golden brown. Sprinkle with powdered sugar, refrigerate then serve.
A sweet dessert with a buttery crust, a thin layer of hazelnut chocolate and a filling made with walnuts, honey, lemon juice and butter. A perfect way to end any meal.
Walnut Nutella Torta
Pastry 1 stick of butter, 4 ounces 2 ounces sugar 2 egg yolks 1 cup flour
Filling 3 ounces sugar 1 teaspoon fresh lemon juice 4 tablespoons honey 2 sticks butter, 8 ounces 1 1/2 cups walnuts, roughly chopped pinch of salt 1/4 cup Nutella powered sugar
For the pastry, beat butter and sugar for 2 minutes, add egg yolks and blend. Slowly add flour till all combined. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out with lots of flour, the dough is very soft. Use a 8 or 9 inch pan grease well and place dough in form, if it cracks it is very easy to press together with fingers. For the filling put all ingredients into a pot bring to a boil and cook for 2 minutes. Transfer to a bowl and let cool. Spread Nutella on dough then pour in walnut mixture. Bake at 375 degrees for 25 minutes. Leave in pan till completely cooled, dust with powdered sugar and serve with ice cream, whip cream or mascarpone.
An elegant light Italian Chocolate ricotta torta, layered with a creamy pistachio mascarpone filling, topped with a shiny ganache.
Chocolate Pistachio Torta
Torta 3 cups whole milk ricotta 4 eggs 1 1/4 cup sugar 2 teaspoons vanilla 2 tablespoons flour 2/3 cup unsweetened cocoa powder
pinch of salt
Cream Filling 2 egg yolks 2 tablespoons sugar 8 ounces mascarpone cheese 1 teaspoon vanilla 1/2 cup heavy cream 1/2 cup pistachios, finely chopped pinch of salt
Ganache 1 cup semi sweet chocolate chips 1/2 cup heavy cream 1/2 tablespoon butter
Torta Separate eggs, in a mixer combine ricotta and egg yolks till creamy. Add sugar and vanilla, scrape down, on low speed add flour, cocoa, and a pinch of salt. In a separate bowl, beat egg whites till stiff and fold into batter. Butter two 9 inch pans, fill evenly and bake at 350 degrees for 20 minutes or until tooth pick comes out clean. Cool on a rack. Cream Filling In a mixer beat egg yolks and sugar till creamy, then add mascarpone one spoonful at a time. Add vanilla, pistachios and salt. In a separate bowl beat heavy cream till stiff, fold into ricotta mixture.Spread filling between the two layers, refrigerate torta. Ganache Using a double boiler heat chocolate, cream and butter stirring till smooth. Place in refrigerator for 15 minutes. Spread on cake and let the chocolate drip down the sides. Sprinkle pistachios on top of the torta. Refrigerate, when chocolate is set, it's ready to serve. Store this torta in the refrigerator.
Strawberry mascarpone cream torta is a decadent dessert! Made with fresh organic strawberries, sweet cream, a layer of ganache, and a soft cookie like almond crust.
Strawberry and Chocolate Torta
Crust
1 1/4 cups flour 1 cup sugar 1 teaspoon salt 1 cup almonds, finely chopped 8 tablespoons butter, chilled 5-6 tablespoons cold water
Chocolate
1/2 cup semi-sweet chocolate 1/4 cup heavy cream
Strawberry Cream Filling
1/2 cup heavy cream 2 egg yolks 3 tablespoons sugar 8 ounces mascarpone 1 teaspoon vanilla 1/2 cup crushed strawberries 1 cup sliced strawberries
Toast almonds in a small frying pan on low heat for 10 minutes, chop fine. In a food processor combine flour, sugar, salt and almonds. Add butter in small pieces then add 1 tablespoon of water at a time. Knead on a well floured board for a minute wrap in plastic and let rest 20 minutes. Preheat oven to 375 degrees roll out dough to fit a 9 inch pie or torta pan. Grease pan and fit dough in cutting off the excess. Bake on a cookie sheet for 20 minutes, remove and cool on a rack. When crust is completely cooled make the chocolate. Chocolate In a double boiler heat chocolate and heavy cream together, stirring. Pour chocolate into crust and smooth out to the edges. Refrigerate for 1/2 hour. Cream In a mixer beat egg yolks and 2 tablespoons of sugar together then add mascarpone a little at a time. Scrape down bowl, add vanilla. Fold in crushed strawberries. In a separate bowl whip cream with 1 tablespoon sugar till stiff peaks form. Fold the whipped cream into the mascarpone mixture. Pour onto the chocolate. Add slice strawberries.
A spongy light texture that makes this walnut cake one to enjoy. Combined with a chocolaty smooth creamy butter cream icing. A perfect combination to please any sweet palate.
Walnut Cake
6 eggs 1 cup sugar 1 1/2 teaspoons vanilla 1 cup flour 1 teaspoon baking powder pinch of salt 4 tablespoons water 1/2 cup walnuts, finely chopped walnuts, chopped for topping
Eggs should be room temperature, then separate. Beat egg yolks and sugar on medium speed for 7 minutes. Add vanilla, flour, baking powder and salt. In another bowl beat egg whites till stiff peaks form. Fold in some of the egg whites then 1 tablespoon water and alternate till whites and water are gone. Fold in walnuts. Grease 2 round pans and bake at 350 degrees for 20 minutes or until toothpick comes out clean.
Strawberry Crepe Torta, is a layer cake made with soft thin crepes, creamy flavored ricotta, and sweet juicy strawberries. The cream is blended with ricotta, whipped cream, sugar and vanilla, and is delicious. This is the season for fresh organic strawberries so get creative. Strawberry Crepe Torta 1 cup flour
1 cup milk
3 eggs, slightly beaten 1 tablespoon butter, melted 1 tablespoon sugar pinch of salt
Filling
1 cup strawberries, sliced 6 ounces whole milk ricotta 1 tablespoon heavy cream 1 cup whipped cream, firm peaks 1/2 teaspoon vanilla 1 1/2 tablespoons sugar powdered sugar for dusting
Whisk together all ingredients for the crepes, cover and let rest 20 minutes. Meanwhile in a mixer combine ricotta,1 tablespoon heavy cream, vanilla and sugar beat till soft and creamy, about 1 minute. Fold in whipped cream cover and refrigerate. In a 6 inch non stick pan on medium heat pour about 3 tablespoons of batter in center of pan and twirl around to make a round crepe. Cook for about 1 minute then carefully flip and cook another 30 seconds or until golden brown. Cool crepes, lay one in center of plate spread filling lightly then add sliced strawberries. Place another crepe on top and repeat process till the fifth layer. Decorate top layer with whip cream, sliced strawberries and powdered sugar.
