Want to go beyond cards and heart-shaped candies this year? If so, heighten the celebration of Valentine’s Day with this chocolate-raspberry torte. Its classic flavor combination, rich taste ...

500 g . dark chocolate, chopped . 50 g . golden syrup or liquid glucose. 50 mL . amaretto, optional. 100 g . brandy snaps, crushed. 600 mL . double cream. 75 g ...

500 g . dark chocolate, chopped . 50 g . golden syrup or liquid glucose. 50 mL . amaretto, optional. 100 g . brandy snaps, crushed. 600 mL . double cream. 75 g ...

Twists on a Torte. Dressed Up, Dressed Down, This Chocolate Dessert Is a Keeper. By Carolyn B. Weil. October 11, 2000 at 1:00 a.m. EDT. Share. Add to your saved stories.

You can make the torte in stages: Up to four days before filling, make and bake the meringue layers; two days before serving, assemble the torte and, if using, create the sauce.

IngredientsMeasuresUnsweetened cocoa1/2 cup + 2 TspAll-purpose flour2 cupBaking soda1/2 TspSalt1/4 TspGranulated sugar1 1/4 cupsFat-free milk1 cupUnsweetened chocolate, melted1 ozVanilla extract1 ...

1. Preheat the oven to 425°. On top of a double boiler or a metal bowl over barely simmering water, melt chocolate and butter; stir until smooth.

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Bake until the torte jiggles slightly in the center, 30 to 35 minutes. Do not overbake. Allow the cake cool in the pan for at least 10 minutes before removing the springform rim.

It’s not often that you find a dessert recipe that uses just three ingredients. But such is the case with this ingenious recipe from baking expert Rose Levy Beranbaum. She recently shared this ...