82 dark chocolate torte Recipes

milk chocolate, dark chocolate, unsalted butter, eggs, greek yogurt, vanilla, blanched roasted almonds, soft plain flour, sugar, dark chocolate, unsalted butter, eggs, sugar, double cream, double cream, well chilled, icing sugar, vanilla

eggs, dark baking chocolate , melted, hazelnut , grounded, cream, hazelnuts, whole, dark baking chocolate, cream

dark chocolate , 73, blanched almond flour, cocoa powder, celtic sea salt, eggs, agave nectar, grapeseed oil, orange zest, dark chocolate , 73

dark chocolate, chopped coarsely, water, butter, chopped, brown sugar, eggs, cocoa powder, self-raising flour , sifted (150g), almond meal (60g), apricot jam (110 g), dark chocolate, chopped coarsely, cream (single )

chocolate wafer cookies, semisweet chocolate chips, sugar, unsalted butter, melted, egg yolks, sugar, water, ground nutmeg, ground allspice, chilled heavy whipping cream, chilled sour cream, grand marnier or other orange liqueur, frozen orange juice concentrate, thawed, grated orange peel, ruby port, cornstarch, sugar, honey, ground nutmeg, ground allspice, ground cinnamon, fresh cranberries or frozen, partially thawed, divided, white chocolate curls (optional)

semi-sweet chocolate chips, unsalted butter, granulated sugar, pure vanilla extract, egg yolks, all-purpose flour, water, chopped pecans, egg whites, cream of tartar, salt, semi-sweet chocolate chips, unsalted butter, water, sugar, pure vanilla extract

oreo cookies, crushed, butter, melted, salt, peanuts, divided, chocolate chip, sugar, cinnamon, nutmeg, espresso powder, heavy cream, cream cheese, room temp, peanut butter (smooth, not natural ), powdered sugar, divided, milk, heavy cream, dark chocolate

chocolate cake mix, dark chocolate frosting, apricot preserves, rum

eggs, separated, agave nectar, celtic sea salt, dark chocolate , 73, walnuts

butter cut into small pieces, butter cut into small pieces, dark chocolate (good quality) chopped, whole eggs seperated, sugar (superfine), almonds finely ground about 1/2 cup

eggs , seperated, caster sugar (superfine), cocoa, cinnamon, vanilla essence, almond essence, fresh cherries, sugar, water, heavy cream (whipping cream), icing sugar (confectioners sugar), vanilla essence, kirsch liqueur, grated dark chocolate

dark chocolate brownie mix, water , to prepare brownie mix (or as directed on box), vegetable oil , to prepare brownie mix (or as directed on box), eggs , to prepare brownie mix (or as directed on box), sugar, cornstarch, frozen raspberries, thawed, raspberry liqueur or 3/4 cup raspberry flavored syrup, powdered sugar, whipping cream, cool whip, to garnish, fresh raspberry, to garnish, fresh mint, to garnish

bittersweet chocolate, coarsely chopped (65%), butter, sugar, eggs, vanilla extract, all-purpose flour, ground cinnamon, ground cayenne pepper, salt, pecans, toasted and finely chopped, chocolate chips (dark or milk) or 1/4 cup chopped chocolate (dark or milk), cocoa powder, ground cinnamon

butter, fine granulated sugar, eggs, separated, whole egg, semi-sweet chocolate, more) of grated walnuts or hazel nuts, glaze, apricot jam, sweet dark chocolate, sugar, water, vanilla

hazelnuts, chocolate (use any kind , i used a bar of roasted hazelnut milk chocolate), dates, pitted (i.e. stones removed), egg whites, at room temperature, caster sugar, whipping cream, dark chocolate, chopped, whipping cream, sugar, vanilla extract, strawberries (or use any berries you prefer)

dark chocolate, soft butter, eggs plus 3 yolk, sugar, flour, papper muffin cups

this is the most logical progression to make this cake., prepare all pans and equipment. 1) line the jelly roll pan. 2) have the 8 springform pan ready. 3)have the cake circle ready or cut 1 out of heavy cardboard and cover in foil., make coffee rum syrup . 1)give the syrup time to cool completely before adding rum and vanilla., make chocolate almond shortbread . 1) allow the shortbread to cool completely., make cocoa sponge cake . 1) cake cools quickly. 2) fresh cake is easier to roll., make ganache filling . 1)by the time this is cool enough to use, the cake should be cool., make coffee rum buttercream ., make glaze . 1) do not make the glaze until the second layer of buttercream has been added and cake is back in the refrigerator., cocoa sponge cake, eggs, sugar, canola oil, vanilla, cocoa powder, ganache filling, dark chocolate, chopped, heavy cream, vanilla, chocolate almond shortbread, sliced almonds, powdered sugar, all-purpose flour, cocoa powder, butter, chilled 1/2 cubes, salt, vanilla, almond extract, coffee rum syrup, water, sugar, instant coffee, dark rum, vanilla, coffee rum buttercream, dark rum, instant coffee powder, vanilla, light brown sugar, water, butter, softened, egg whites, glaze, dark chocolate, chopped, heavy cream, corn syrup, dark rum, vanilla

chocolate wafer crumbs (about 24 wafers), butter, melted, godiva dark chocolate, coarsely chopped (3 bars - 1.5 oz each), butter , cut into pieces (1-1/4 sticks), all-purpose flour, unsweetened alkalized cocoa powder, baking soda, granulated sugar, salt, light corn syrup, vanilla extract, eggs, at room temperature, chopped pecans, pecan halves, apricot preserves, dark rum, heavy cream, light corn syrup, godiva dark chocolate, coarsely chopped (4 -1.5 oz bars), dark rum, vanilla extract, coffee ice cream or 2 pints vanilla ice cream