Torte recipes - birthday celebration

Bittersweet Chocolate Torte

Ingredients:

14 ounces bittersweet or semisweet chocolate, coarsely chopped
1/2 cup butter

1/4 cup milk

5 eggs

1 teaspoon vanilla

1/2 cup granulated sugar

1/4 cup all-purpose flour

1/4 cup seedless red raspberry jam

1 1/2- 2 cups fresh raspberries

Sifted powdered sugar (optional)

Directions:

Grease the bottom of an 8-inch heart-shape cake pan with a removable bottom or an 8-inch round spring form pan; set pan aside. In a heavy medium saucepan combine chocolate, butter, and milk. Cook and stir over low heat until chocolate is melted. Remove from heat; cool mixture for 20 minutes.

In a mixing bowl beat eggs and vanilla with an electric mixer on low speed until combined. Add granulated sugar and flour; beat on high speed for 10 minutes. Stir chocolate mixture into egg mixture. Pour batter into prepared pan.

Bake in a 325 degree F oven for 30 minutes (35 minutes for springform pan) or until outer one-third of top is slightly puffed. (Because this torte is so dense, you're unable to use a traditional cake doneness test. The torte should be done after 30 minutes, even though the center will still appear to be under baked.)

Cool torte on a wire rack for 20 minutes. Use a knife dipped in warm water to loosen torte from sides of pan. Cool torte thoroughly. Remove sides of pan. Wrap torte in foil; chill overnight or up to 2 days.

To serve, bring torte to room temperature. In a small saucepan melt jam; cool. Spread jam on top of torte. Cover jam with raspberries, stem sides down. If desired, before serving, dust with powdered sugar. Makes 16 servings.

Chocolate Velvet Torte

Ingredients:

1/2 17.3 ounce package  Puff Pastry Sheets (1 sheet), thawed
16 ounces semi-sweet chocolate, chopped
1 cup heavy cream
1 egg yolk
2 cups fresh raspberries
OR strawberries

Directions:

Heat the oven to 425 degrees F.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut off the corners to make a circle. Press the pastry into the bottom and up the sides of a 9-inch springform pan. Prick the pastry with a fork.

Bake for 20 minutes or until the pastry is golden brown. Let the pastry cool in the pan on a wire rack for 10 minutes.

Heat and stir the chocolate and cream in a 1-quart heavy saucepan over low heat until the mixture is melted and smooth. Remove the saucepan from the heat. Stir some chocolate mixture into the egg yolk. Return the egg mixture to the remaining chocolate mixture. Cook and stir for 1 minute. Pour the chocolate mixture into the pastry crust. Cover and refrigerate for 2 hours or until firm. Top the torte with the raspberries.

Tip:

Stirring a bit of the warm chocolate mixture into the egg before adding it to the rest of the chocolate is an important step called "tempering". Tempering keeps the egg from scrambling and the filling smooth

Sweet Cheese Tortes

Ingredients:

1/2 8 ounce tub cream cheese with pineapple
1/4 cup butter, softened
3 tablespoons powdered sugar
1/2 teaspoon ground cinnamon
1/4 cup finely shredded carrot
1 tablespoon finely chopped crystallized ginger
1 10 3/4 ounce frozen pound cake, thawed
3 tablespoons apricot preserves
Chopped crystallized ginger (optional)

Directions:

In a medium mixing bowl combine cream cheese, butter, powdered sugar, and cinnamon. Beat with an electric mixer on medium speed about 30 seconds or until combined. Stir in carrot and the 1 tablespoon crystallized ginger.

Trim the crust from the thawed cake. Cut the cake in half crosswise; cut each half horizontally into thirds. Spread the cream cheese mixture over 3 of the 6 slices of cake. Place remaining cake slices on top. Cover and chill for 3 to 24 hours.

Cut up any large pieces of preserves; melt preserves in a small saucepan over low heat, stirring constantly. Uncover the 3 tortes and brush the tops of each with some of the apricot preserves. Place each torte on a small serving plate. Cut each torte in half; then cut in half again forming four squares. Cut each square in half diagonally, forming eight small triangles per torte. If desired, top each torte triangle with chopped crystallized ginger. Store, covered, in the refrigerator for up to 24 hours. Makes 3 tortes.

Walnut Mocha Torte

Ingredients:

2 cups walnuts or pecans, toasted 

2 tablespoons all-purpose flour

2 1/2 teaspoons baking powder

4 eggs

3/4 cup sugar

Chocolate curls (optional)

Mocha Frosting

1 teaspoon instant coffee crystals

1 cup whipping cream

1/3 cup sugar

1/4 cup unsweetened cocoa powder

1/2 teaspoon vanilla

Directions:

Preheat oven to 350 degrees F. Line the bottoms of two 8x1-1/2-inch round cake pans with parchment or waxed paper; grease and lightly flour pans. Set pans aside. In a medium bowl combine nuts, flour, and baking powder; set aside.

In a blender or food processor combine eggs and sugar; cover and blend or process until smooth. Add nut mixture. Cover and blend or process until smooth. Spread batter evenly in the prepared pans.

Bake for 20 to 25 minutes or until cakes spring back when lightly touched (centers may dip slightly). Cool cake layers on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on wire racks.

Spread Mocha Frosting on each layer; stack layers. Loosely cover and chill frosted cake for 2 to 24 hours. If desired, top with chocolate curls.

  

Makes 8 servings

Mocha Frosting

Mocha Frosting: In a chilled small mixing bowl dissolve instant coffee crystals in whipping cream; add sugar, unsweetened cocoa powder, and vanilla. Beat with an electric mixer on medium speed just until stiff peaks form (tips stand straight).

Chile Chocolate Torte and Cinnamon Whipped Cream

Ingredients:

Nonstick cooking spray

All-purpose flour

1 cup whole blanched almonds

2 tablespoons granulated sugar

2 tablespoons all-purpose flour

1 pound Mexican chocolate, such as Ibarra, or 1 lb. semisweet chocolate, coarsely chopped

3 ounces semisweet chocolate, coarsely chopped

1 cup butter

6 egg yolks

1/4 cup strong brewed coffee, cooled

1 teaspoon vanilla

1/4 teaspoon almond extract

1/8 teaspoon salt

1/2 teaspoon chipotle chili powder or 1/4 tsp. cayenne pepper (optional)

1/2 teaspoon ground cinnamon (divided use)

6 egg whites

1/4 cup granulated sugar

1 cup whipping cream

1/4 cup powdered sugar

Whole blanched, unblanched or candied almonds

Crushed chipotle chile pepper (optional)

Directions:

Preheat oven to 325 degrees F. Lightly coat 9-inch spring form pan with nonstick cooking spray; line bottom with parchment paper; coat with cooking spray. Sprinkle with flour; shake excess; set aside.

In food processor bowl combine the 1 cup almonds, sugar, and 2 tablespoons flour. Cover; process until ground, 1 to 2 minutes.

In a large heavy saucepan, combine Mexican chocolate, semisweet chocolate, and butter. Cook over low heat, stirring occasionally, until chocolate and butter are melted; cool 5 minutes.

Meanwhile, in large bowl combine egg yolks, coffee, vanilla, almond extract, and salt. Stir in almond mixture, chocolate mixture, chili powder, and 1/4 teaspoon cinnamon. In another large bowl beat egg whites with electric mixer on high speed until soft peaks form. Gradually add the 1/4 cup granulated sugar, beating until stiff peaks, 1 to 2 minutes. Fold whites into chocolate mixture. Pour into pan.

Bake 35 to 40 minutes or until just set. Transfer pan to rack; cool 1 hour. Center will sink as cake cools. Refrigerate at least 3 hours.

To unmold cake, use a small sharp knife to loosen cake from sides of pan; remove sides of pan. Invert cake onto plate and remove pan bottom and parchment paper. Invert cake again onto platter.

In chilled bowl combine whipping cream, sugar, and remaining cinnamon. Beat until soft peaks form. Top with whipped cream. Sprinkle almonds and crushed chipotle chile pepper. Makes 12 to 16 servings.

Vegetarian dishes

Baked Penne with Roasted Vegetables

Ingredients

• 2 red peppers, cored and cut into 1-inch wide strips
• 2 zucchini, quartered lengthwise and cut into 1-inch cubes
• 2 summer squash, quartered lengthwise and cut into 1-inch cubes
• 4 cremini mushrooms, halved
• 1 yellow onion, peeled and sliced into 1-inch strips
• 1/4 cup extra-virgin olive oil
• 1 teaspoon salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 tablespoon dried Italian herb mix or herbs de Provence
• 1 pound penne pasta
• 3 cups marinara sauce (store bought or homemade)
• 1 cup grated fontina cheese
• 1/2 cup grated smoked mozzarella
• 1 1/2 cups frozen peas, thawed
• 1/4 cup grated Parmesan, plus 1/3 cup for topping
• 2 tablespoons butter, cut into small pieces

Directions

Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Vegetarian Paella

Ingredients

• 2 teaspoons olive oil
• 8 ounces soy sausage, cut into 1-inch pieces
• 2 cloves garlic, minced
• 1 cup marinated artichoke hearts, quartered
• 1 cup sliced yellow squash
• 1 cup baby squash or sliced zucchini
• 1 cup sliced carrots
• 1 bunch asparagus, ends trimmed, cut into 2-inch pieces
• 1/2 cup frozen green peas
• 14 -ounce can diced tomatoes
• 6 to 8 saffron threads
• 1/2 teaspoon paprika
• 2 bay leaves
• 2 cups cooked rice
• 1/2 cup reduced-sodium vegetable broth
• 1/4 cup chopped fresh parsley leaves
• Salt and freshly ground black pepper

Directions

Heat oil in a large paella pan or skillet over medium-high heat.
Add soy sausage and garlic and cook 2 minutes. Add artichokes, squash, zucchini, carrots, asparagus, peas, tomatoes, saffron, paprika, and bay leaves, bring to a simmer and cook 5 minutes. Add rice and broth and cook for 5 minutes, until liquid is absorbed. Remove from heat, remove bay leaves and stir in parsley. Season, to taste, with salt and black pepper.

Vegetarian Pot Pie

Ingredients

• 1 tablespoon unsalted butter
• 2 small heads fennel, finely chopped (about 3 cups)
• 1/2 medium yellow onion, finely chopped
• 2 medium carrots, peeled and finely chopped (about 2/3 cup)
• 12 ounces white button mushrooms, sliced (about 5 cups)
• 1 small russet potato, peeled and diced small (about 2 1/2 cups)
• 1/4 cup all-purpose flour
• 1 cup low-sodium mushroom broth
• 1 cup whole milk
• 1 cup frozen baby green peas
• 1/4 cup thinly sliced fresh chives
• 1/4 cup parsley
• 1 tablespoon white vinegar
• 1 large egg yolk
• 7 ounces store-bought puff pastry or pie dough, defrosted if frozen

Directions

Heat the oven to 400 degrees F and arrange a rack in the middle.
Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.
Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.
Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.
With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.

Vegetarian Steamed Dumplings

Ingredients

• 1/2 pound firm tofu
• 1/2 cup coarsely grated carrots
• 1/2 cup shredded Napa cabbage
• 2 tablespoons finely chopped red pepper
• 2 tablespoons finely chopped scallions
• 2 teaspoons finely minced fresh ginger
• 1 tablespoon chopped cilantro leaves
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 2 teaspoons sesame oil
• 1 egg, lightly beaten
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Bowl of water, plus additional water for steamer
• 35 to 40 small wonton wrappers
• Non-stick vegetable spray, for the steamer

Directions

Preheat the oven to 200 degrees F.
Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.
To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.