CRUST 1 cup chocolate cookie crumbs (15-17 cookies) 2 tablespoons melted butter FILLING 1/2 cup softened butter 3/4 cup sugar 3 ounces unsweetened chocolate 1 teaspoon vanilla extract 1 teaspoon peppermint extract 3 eggs 1/2 cup whipping cream Grated unsweetened chocolate Mix chocolate cookie crumbs and melted butter. Press firmly into the buttom of an 8-inch spring-form pan (or use a pie pan if you don't have a spring-form). Bake at 350F for 7-8 minutes. Cool. Use your electric mixer to prepare the filling. Cream butter until smooth and gradually add the sugar. Melt the chocolate over simmering (not boiling) water in a double boiler or in the microwave. Combine melted chocolate, vanilla and peppermint extracts and blend into butter mixture. Add eggs one at a time and beat about 3 minutes after adding each egg. Beat cream until it holds a firm peak. Fold whipped cream into chocolate mixture. Gently spread into prepared crust. Sprinkle with grated chocolate (or use chocolate sprinkles). Loosely cover with plastic wrap (try not to let the plastic touch the surface of the torte). Chill for at least 3 hours. YIELD: 10-12 servings
How To make Chocolate Mint Torte's Videos
Cake Decorating Process for Chocolate Mint Cookie Layer Cake
Chocolate Mint Cookie Layer Cake made with moist dark chocolate mint cake layers, filled and frosted with whipped ganache and topped with chocolate drip and Thin Mint cookies! For the full list of ingredients and instructions visit
Gordon Ramsay Demonstrates How To Make A Chocolate Mint Cake
A cake with a difference - try it yourself at home.
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Emerald marine Chocolate mint tart エメラルドマリンチョコミントタルト #shorts #asmr #cooking
Cacao ! ∴∵ゞ(´ω`*) ♪ This time it is a chocolate mint tart. It looks beautiful with its undersea emerald marine appearance. May the cacao be with you !
[Details video]
[Ingredients] Ganache Chocolate 56% : 125g Fresh cream 42% : 50g Chocolate mint jelly A - Mojito mint syrup : 65g A - Blue curacao syrup : 15g A - Green mint syrup : 10g A - Water : 300ml B - Granulated sugar : 25g B - Gelatine sheets : 10g
Chocolate Mint Cupcakes are a refreshing dessert perfect for winter holidays and any other occasion. A chocolate moist base, filled with a white chocolate mint ganache, topped with a cream cheese and mascarpone frosting which is simply incredible, creamy, flavorful and holds its shape really well.
To print the recipe check the full recipe on my blog:
Ingredients
Makes 12 cupcakes
Chocolate Cupcakes 1 cup (125g) all-purpose flour 1/3 cup (40g) unsweetened cocoa powder 1 tsp (6g) baking soda 1/2 tsp (5g) salt 1 cup (200g) sugar 1 egg 1/4 cup (56g) vegetable oil 1/2 cup (120g) buttermilk 1 tsp (5g) mint extract 1/2 cup (120ml) boiling water or coffee
White Chocolate Filling 4 oz (120g) white chocolate, chopped 3 tbsp (45g) whipping cream 1/4 tsp (1g) mint extract Green food coloring
Cream Cheese Frosting 7 oz (200g) cream cheese, room temperature 9 oz (250g) mascarpone cheese, room temperature 1/2 cup (60g) powdered sugar 1 tsp (5g) mint extract Green food coloring 3-4 tsp whipping cream, as needed
1. Preheat oven to 350F (180C) and line a muffin pan with muffin paper liners.
2.In a large bowl whisk together the flour, cocoa powder, baking soda and salt.
3. In another bowl mix sugar with egg and oil until combined. Mix in buttermilk and mint extract. Incorporate flour mixture until well combined. Add hot water or coffee and mix to combine. The batter will have a runny consistency.
4. Pour the batter evenly into the prepared muffin liners.
5. Bake for about 20 minutes until a toothpick inserted into the center comes out clean or with few crumbs attached.
6.Let the cupcakes cool completely on a cooling rack.
7. Prepare the white chocolate filling. Place the chocolate and cream in a heat proof bowl and place over o pot with simmering water. Let it melt over low heat. Remove from heat and incorporate mint extract and green food coloring. Let it cool.
8. Use a knife, cupcake corer or a piping tip to make a hole in the center of each cupcake. Fill with white chocolate filling.
9. Prepare the frosting. In a large bowl add cream cheese and mascarpone. Mix until soft. Add powdered sugar, mint extract and green food coloring and mix until well combined. Gradually add 1 tsp of cream at a time until the desired consistency is obtained.
10.Transfer the frosting into a piping bag fitted with the desired tip and decorate the cupcakes.
11. Serve or refrigerate the cupcakes until ready to serve. Let them get to room temperature before serving.