Chocolate Torte

Ingredients

4 oz (120 g) semisweet dark chocolate (40-50% cocoa)
5 eggs
¾ cup (165 g) sugar
½ cup (1.2 dl) vegetable oil
1 cup (2.4 dl or 110 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
3 tablespoons (0.45 dl) water

Ingredients for Glace and Frosting

12 oz (350 g) apricot jam
2 tablespoons butter
7 oz (200 g) semisweet dark chocolate (40-50% cocoa)

Method

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) and grease a 9 inch (23 cm) cake tin, lightly dust with flour.
Break the chocolate into small pieces and melt it with the water in a double boiler (over hot water).
Separate egg whites and egg yolks. With an electric mixer whisk the eggs whites until forming stiff peaks, add gradually half of the sugar while mixing.
In a separate bowl whisk the egg yolks with the remaining sugar for one minute using the electric mixer. Add gradually the vegetable oil, one tablespoon at a time, whisk well between each time oil has been added. Add the melted chocolate and mix well. Transfer to the bowl containing the whisked egg whites.
Sift in the flour and baking powder, add vanilla extract. Fold everything carefully together using a spoon or a rubber spatula.
Transfer to the cake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 45 to 60 minutes.
Leave the cake to cool in the tin, it is recommended to place it into a refrigerator for at least one hour before slicing. When completely cold, remove the top of the cake, and slice the cake through the middle to make two layers.
Use half of the jam to sandwich the two layers together. Coat the torte thinly with the remainder of the jam. If possible, wrap the cake with plastic and put it into the refrigerator for 1-3 days before adding the chocolate icing.
Break the chocolate into small pieces and melt it with butter in a double boiler (over hot water).
Let the mixture cool to room temperature, and spread it evenly over the torte.
Place the torte in the refrigerator to harden the frosting.

Variations

If you prefer a thicker apricot jam filling, add more jam between the two layers; you can also add some gelatine to the melted jam if you want a more jelly-like filling.

Cranberry Almond White Chocolate Bark Recipe

A new twist on an old idea, white chocolate cranberry-almond bark will delight you and any other white chocolate lover! Cranberries are good for you and they add a chewy sweet goodness to this white chocolate bark. The nuts add a fun touch too!

Melt 12 ounces of white chocolate in 30-second intervals stirring in between. Add 1/2 cup of almonds and 1/2 cup of dried cranberries. Spread the bark onto a large piece of wax paper and let harden. Break apart and enjoy

White Chocolate-Coffee Truffles

3/4 c Whipping cream

1 tb of Instant espresso or coffee powder

14 oz of white choc., (finely chopped)

2 tb of Kahlua

Dipping chocolate:

1 lb of White chocolate, very finely chopped

2 ts of Vegetable oil

3 tb of Choc.-covered coffee beans, (finely chopped)

Making the truffles: In a medium sized saucepan, bring the espresso powder and cream to a boil. pour the chocolate over and whisk until melted. Then whisk in the Kahlua. Refrigerate until chilled & firm. With a tablespoon, place pieces of the choc. onto a foil-lined baking sheet. Refrigerate to firm; roll into balls and refrigerate again for around 30 min.

Preparing the dipping chocolate: In the top of a double boiler set over hot water, place the choc. and oil. stir until melting point. Remove the top of the double boiler from the heat and stir until the chocolate has completely melted. Then continue to stir until the choc. has cooled & reaches a temp. of 90 deg. F.

Prepare 2 baking sheets by lining them with aluminum foil. Dip each candy center into the melted chocolate, shaking off the excess and place on baking sheet. When you have dipped a row of candies, top each with a little of the chocolate- covered coffee bean. Before each dipping, stir the chocolate vigorously with your fingers. If the centers become too soft, chill for about 30 minutes. Let the candies sit for around 2 hrs. before storing in the refrigerator. If the centers start to come through the bottoms of the chocolates, as often happens with soft mixtures, dip the bottoms again in melted & cooled chocolate

Nutella Truffles

Ingredients:

1/2 cup heavy cream
2 Tablespoons unsalted butter
1 teaspoon confectioners sugar
9 oz. chopped, dark chocolate (or whatever is your favorite, yours may be semi-sweet)
2 Tablespoons Nutella

For the coating:

6 oz. chocolate (I like to use semi-sweet for the coating, or occasionally white)
5-1/2 oz. skinned & toasted hazelnuts, finely chopped

Directions:

Mix the cream, butter and sugar together in a saucepan. Place over medium heat and bring to a full boil. Turn off heat.

Add the chopped chocolate and gently rock the pan, swirl, whatever agitates and melts the chocolate without actually stirring the mixture.

After about 5 minutes of agitation, add the Nutella and whisk slowly to combine.

Pour the mixture into a bowl and cool at room temperature stirring every hour or so, or in the refrigerator for 45 minutes, stirring every 15 minutes. I'm a purist and prefer not to ever put chocolate candy in the fridge, but you may want to speed up the process. In the meantime, line baking sheets with parchment paper or waxed paper.

After several hours or 45 minutes, depending on your chosen method, the mixture will start to thicken, quickly if kept refrigerated. Another 11 to 15 minutes in the fridge, stirring every 5 minutes. Or 45-60 minutes at room temperature, stirring every 15 minutes. Using a mini ice cream scoop or two spoons, form the mixture into 1-inch balls and and place on the prepared sheets.

Chill until firm. While the balls are chilling, melt the remaining 6 ounces of chocolate. After it is completely melted, allow to cool slightly before continuing.

Place chopped hazelnuts in a small bowl. Using one hand, dip the balls into the melted chocolate and then into the chopped hazelnuts. With your clean hand, cover the truffle with the nuts.

Return truffles to the baking sheet. Repeat with the remaining truffles. Place back in the refrigerator for 5-8 minutes to set, or at room temperature for about an hour. Store in an airtight container.