Home Party Dessert Recipe
6/29/2015
Chocolate Espresso Torte with Raspberry Sauce
(for torte)
1 T instant espresso powder
1 cup water
12 oz 60% cocoa semisweet chocolate, coarsely chopped
4 oz unsweetened chocolate, chopped
1 lb unsalted butter, diced
2 T raspberry preserves
1 cup firmly packed dark brown sugar
8 large eggs, beaten to blend
2 pints fresh raspberries
mint leaved for garnish
(for sauce)
3 x 10 oz packages frozen raspberries in syrup, thawed
1 T sugar
>how to make<
(for torte)
*Preheat the oven to 350 degrees.
*Line the bottom of a 9" cake pan with 2" high sides with parchment.
*Dissolve the instant espresso in 1 cup water.
*Place all chocolate in a large bowl.
*Bring the butter, espresso, preserves, and brown sugar to a boil in a medium saucepan, stirring to dissolve the sugar.
*Add to the chocolate and whisk until smooth.
*Cool slightly.
*Whisk in the eggs.
*Pour the batter into the prepared pan.
*Place cake pan into a roasting pan.
*Pour enough hot water into the roasting pan to come halfway up the sides of the cake pan.
*Bake until center of the cake is set and a tester inserted into the center comes out with a few moist crumbs attached, about 1 hour.
*Remove pan from the water.
*Chill the cake overnight.
(for sauce)
*Working in batches, puree the raspberries and syrup in a food processor.
*Strain puree into a medium saucepan: add the sugar and cook over medium heat.
*Stir until sugar dissolves, about 5 minutes.
*Cool and refrigerate until ready to serve.
(for assembly)
*Allow the torte to sit out of the refrigerator 10 minutes.
*Run a knife around the outside edge of the pan.
*Place a platter over the pan.
*Hold the pan and platter together tightly and invert.
*Lift off the cake pan and peel off the parchment.
*Pour the raspberry sauce over the torte and garnish the outer edge with fresh raspberries and mint leaves.
-serves 16-
Note: I found this flourless rich chocolate torte recipe in "Friends at the Table".
(for torte)
1 T instant espresso powder
1 cup water
12 oz 60% cocoa semisweet chocolate, coarsely chopped
4 oz unsweetened chocolate, chopped
1 lb unsalted butter, diced
2 T raspberry preserves
1 cup firmly packed dark brown sugar
8 large eggs, beaten to blend
2 pints fresh raspberries
mint leaved for garnish
(for sauce)
3 x 10 oz packages frozen raspberries in syrup, thawed
1 T sugar
>how to make<
(for torte)
*Preheat the oven to 350 degrees.
*Line the bottom of a 9" cake pan with 2" high sides with parchment.
*Dissolve the instant espresso in 1 cup water.
*Place all chocolate in a large bowl.
*Bring the butter, espresso, preserves, and brown sugar to a boil in a medium saucepan, stirring to dissolve the sugar.
*Add to the chocolate and whisk until smooth.
*Cool slightly.
*Whisk in the eggs.
*Pour the batter into the prepared pan.
*Place cake pan into a roasting pan.
*Pour enough hot water into the roasting pan to come halfway up the sides of the cake pan.
*Bake until center of the cake is set and a tester inserted into the center comes out with a few moist crumbs attached, about 1 hour.
*Remove pan from the water.
*Chill the cake overnight.
(for sauce)
*Working in batches, puree the raspberries and syrup in a food processor.
*Strain puree into a medium saucepan: add the sugar and cook over medium heat.
*Stir until sugar dissolves, about 5 minutes.
*Cool and refrigerate until ready to serve.
(for assembly)
*Allow the torte to sit out of the refrigerator 10 minutes.
*Run a knife around the outside edge of the pan.
*Place a platter over the pan.
*Hold the pan and platter together tightly and invert.
*Lift off the cake pan and peel off the parchment.
*Pour the raspberry sauce over the torte and garnish the outer edge with fresh raspberries and mint leaves.
-serves 16-
Note: I found this flourless rich chocolate torte recipe in "Friends at the Table".
Labels: chocolate espresso torte recipe, Chocolate Torte recipe, Raspberry sauce recipe, torte recipe
6/12/2015
Fruit Tartlets with Blackberry Sauce
Lime Curd:
1 cup sugar
3/4 cup fresh lime juice
10 large egg yolks
1/2 cup chilled unsalted butter, cut into pieces
Crusts:
1 1/4 cups shelled pistachios
2 cups macadamia nuts
1/2 cup sweetened coconut cflakes
12 cup firmly packed golden brown sugar
1/2 cup graham cracker crumbs
3 large egg whites
Blackberry Sauce:
10 oz bag frozen blackberries
Topping:
2 kiwi fruits, peeled, thinly sliced
1 p raspberries
1 p blueberries
12 large strawberries, hulled, thinly sliced
>how to make<
(for lime curd)
*In a large bowl whisk the sugar, lime juice, and egg yols together until blended.
*Set the bowl over a saucepan of simmering water--do not allow the bottom of the bowl to touch the water--and whisk constantly until the mixture thickens, about 9 minutes.
*Remove bowl from heat.
*Gradually add butter, whisking until melted and well blended.
*Press plastic wrap directly on surface of the curd.
*Refrigerate until cold, about 3 hours.
(for crust)
*Preheat the oven to 350 degrees.
*Spray tight 4" diameter tartlet pans with removablebottoms with nonstick cooking spray.
*Combine the nuts, coconut, borown sugar, and graham cracker crumbs in a food processor.
*Process until the nuts are finely chopped.
*Transfer to a large bowl.
*In another bowl beat the egg whites until soft peaks form.
*Fold whites into the nut mixture in 3 batches.
*Let mixture stand 10 minutes.
*Using plastic wrap as an aid, press about 1/3 cup nut mixture onto the bottoms and up the sides of each prepared pan.
*Place the pans on a baking sheet.
*Bake until crusts are puffed and beginning to brown, about 20 minutes.
*Cool crusts in pans 5 minutes.
*Using an oven mitt, gently remove the pan sides.
*Cool crusts completely on wire rack.
(for blackberry sauce)
*Puree the blackberries in a processor until smooth.
*Transfer to sieve over a small bowl and push the sauce through with the back of a spoon in order to catch the seeds.
*Transger blackberry sauce to a squeeze bottle.
(for serving)
*Fill each crust with some of the lime curd.
*Arrange the fruit decoratively over curd.
*Place tartlet on a plate and drizzle with blackberry sauce.
-serves 8-
Note: I found this recipe in "Friends at the Table".
Lime Curd:
1 cup sugar
3/4 cup fresh lime juice
10 large egg yolks
1/2 cup chilled unsalted butter, cut into pieces
Crusts:
1 1/4 cups shelled pistachios
2 cups macadamia nuts
1/2 cup sweetened coconut cflakes
12 cup firmly packed golden brown sugar
1/2 cup graham cracker crumbs
3 large egg whites
Blackberry Sauce:
10 oz bag frozen blackberries
Topping:
2 kiwi fruits, peeled, thinly sliced
1 p raspberries
1 p blueberries
12 large strawberries, hulled, thinly sliced
>how to make<
(for lime curd)
*In a large bowl whisk the sugar, lime juice, and egg yols together until blended.
*Set the bowl over a saucepan of simmering water--do not allow the bottom of the bowl to touch the water--and whisk constantly until the mixture thickens, about 9 minutes.
*Remove bowl from heat.
*Gradually add butter, whisking until melted and well blended.
*Press plastic wrap directly on surface of the curd.
*Refrigerate until cold, about 3 hours.
(for crust)
*Preheat the oven to 350 degrees.
*Spray tight 4" diameter tartlet pans with removablebottoms with nonstick cooking spray.
*Combine the nuts, coconut, borown sugar, and graham cracker crumbs in a food processor.
*Process until the nuts are finely chopped.
*Transfer to a large bowl.
*In another bowl beat the egg whites until soft peaks form.
*Fold whites into the nut mixture in 3 batches.
*Let mixture stand 10 minutes.
*Using plastic wrap as an aid, press about 1/3 cup nut mixture onto the bottoms and up the sides of each prepared pan.
*Place the pans on a baking sheet.
*Bake until crusts are puffed and beginning to brown, about 20 minutes.
*Cool crusts in pans 5 minutes.
*Using an oven mitt, gently remove the pan sides.
*Cool crusts completely on wire rack.
(for blackberry sauce)
*Puree the blackberries in a processor until smooth.
*Transfer to sieve over a small bowl and push the sauce through with the back of a spoon in order to catch the seeds.
*Transger blackberry sauce to a squeeze bottle.
(for serving)
*Fill each crust with some of the lime curd.
*Arrange the fruit decoratively over curd.
*Place tartlet on a plate and drizzle with blackberry sauce.
-serves 8-
Note: I found this recipe in "Friends at the Table".
Labels: blackberry sauce recipe, fruit tartlet recipe, macademia nuts crust recipe, pistachio crust resipe, tartlet recipe
