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Torte

Explore 21 recipes, 3 galleries, 3 videos, and more

Dorothy Mae Brown's Huguenot Torte

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Dorothy Mae Brown's Huguenot Torte

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Chocolate-Almond Torte

Time:2 hours 25 mins
Ingredients
  • 2 sticks unsalted butter or nondairy margarine, room temperature, plus more for pan
  • 6 large egg whites, room temperature
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 1 1/2 cups sugar
  • 1/2 cup boiling water
  • 1 tablespoon kirsch or other cherry-flavored liqueur (optional)
  • 1 tablespoon kirsch or other cherry-flavored liqueur (optional)
  • 1 cup plus 2 tablespoons sugar
  • 6 large eggs, separated (whites kept at room temperature)
  • 1 2/3 cups finely ground almonds
  • Coarse salt
  • 1/4 cup cherry preserves
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Almond Torte with Pears and Whipped Cream

Time:1 hour 45 mins
Ingredients
  • 3/4 cup plus 2 tablespoons sugar
  • 1 1/4 cups whole natural almonds (about 6 ounces), toasted
  • 1 teaspoon cornstarch
  • 1 cinnamon stick
  • 5 wide strips lemon zest (from 1 lemon)
  • 4 large eggs, separated
  • 3/4 cup sugar
  • 4 firm, ripe Anjou or Bartlett pears, peeled, cored, and quartered
  • 2 teaspoons finely grated lemon zest (from 1 lemon)
  • 1 cup heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup sour cream
  • 1/2 teaspoon coarse salt
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Chocolate-Pistachio Torte

Time:2 hours
Ingredients
  • 1/2 cup (1 stick) unsalted butter, cut into small pieces, plus more for pan
  • 1/2 cup heavy cream
  • 4 ounces semisweet chocolate, coarsely chopped
  • 1 cup all-purpose flour, (spooned and leveled), plus more for pan
  • 1/2 teaspoon salt
  • 1/4 cup shelled unsalted pistachios, coarsely chopped
  • 1/4 teaspoon baking powder
  • 8 ounces semisweet chocolate, coarsely chopped
  • 1 1/4 cups sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1/2 cup low-fat buttermilk
  • 3/4 cup shelled, unsalted pistachios, coarsely chopped
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Hazelnut-Praline Torte

Ingredients
  • 1 1/4 cups hazelnuts, toasted, finely ground
  • 1 3/4 cups walnuts, toasted, finely ground
  • 1 1/2 cups confectioners' sugar, sifted, plus more for dusting
  • 9 large eggs, separated, room temperature
  • 1 1/4 teaspoons salt
  • 3/4 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups sifted cake flour (not self-rising)
  • Hazelnut Syrup
  • Caramel-Cream Filling
  • Praline
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Chocolate Mint Torte

Ingredients
  • Vegetable-oil cooking spray
  • 8 ounces semisweet chocolate, chopped
  • 1 stick unsalted butter, cut into small pieces (8 tablespoons)
  • 1/4 cup heavy cream
  • 3 large eggs
  • 2 tablespoons sugar
  • 1/2 teaspoon pure peppermint extract
  • 1 teaspoon unsweetened Dutch-process cocoa powder, for dusting
  • 18 fresh mint leaves (preferably peppermint), for garnish
  • Freshly whipped cream, for serving (optional)
  • Chocolate Mint Leaves
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Strawberry Torte

Ingredients
  • Unsalted butter, for pan
  • 8 extra-large eggs, room temperature, separated
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup cake flour (not self-rising)
  • 2 teaspoons sifted baking powder
  • 1 pint heavy cream
  • 2 tablespoons confectioners' sugar, plus more for work towel
  • 1 quart strawberries, washed, dried, and hulls removed
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Sacher Torte Heart with Truffle Top

Ingredients
  • 1/2 cup (1 stick) unsalted butter, softened, plus more for pans
  • Unsweetened cocoa powder, for pans
  • 4 ounces semisweet chocolate, finely chopped
  • 1/3 cup plus 2 tablespoons sugar
  • 3 large eggs, separated
  • 1 teaspoon pure vanilla extract
  • 3/4 cup all-purpose flour
  • 1/3 teaspoon salt
  • 1/4 cup apricot jam
  • 2 teaspoons orange-flavored liqueur, (optional)
  • 8 ounces semisweet or bittersweet chocolate, finely chopped
  • 1 cup heavy cream
  • Chocolate Truffles
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