Olive garden recipe for torte de chocolate dessert?

on the olivegarden website, they usually have most of the recipes on there. they didn't have the ';torte de chocolate'; recipe on there. it is a chocolate cake type thing with strawberries on the side and a vanilla ish cream sauce...anyone know the recipe or where to find it? anything would be great! thanks!Olive garden recipe for torte de chocolate dessert?
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Brownie Torte





INGREDIENTS





* 1/2 cup butter


* 1/2 cup light corn syrup


* 1 cup semisweet chocolate chips


* 1/2 cup white sugar


* 3 eggs


* 1 teaspoon vanilla extract


* 1 cup all-purpose flour


* 1 cup chopped walnuts


* 1/2 cup semisweet chocolate chips


* 2 tablespoons butter


* 1 tablespoon light corn syrup


* 1 teaspoon vanilla extract


* 2 cups sliced fresh strawberries (optional)





DIRECTIONS





1. Butter and flour a 9 inch round cake pan.


2. In a pan over low heat, melt 1/2 cup butter and 1/2 cup light corn syrup.


3. Stir in 1 cup chocolate chips until melted.


4. Remove from heat and add sugar and eggs, and stir until blended.


5. Stir in 1 teaspoon vanilla , flour, and nuts.


6. Pour into pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until center springs back when touched.


7. Cool in pan 10 minutes. Then place on a cooling rack.


8. To Make Glaze: Combine chocolate chips, 2 tablespoons butter or margarine and corn syrup in pan. Stir over low heat till chocolate chips are melted. Remove from heat. Stir in vanilla.


9. Frost tops and sides of torte. Chill until set. Garnish with sliced strawberries.





Strawberry Torte





INGREDIENTS





* 11 ounces cream cheese, softened


* 3/4 cup white sugar


* 2 teaspoons vanilla extract


* 1 pint heavy whipping cream


* 2 (12 ounce) packages ladyfinger cookies


* 1 (16 ounce) package frozen strawberries


* 1 tablespoon cornstarch





DIRECTIONS





1. Strain strawberries and set aside, reserving juices. In a saucepan bring cornstarch and strawberry juice to a gentle boil. Remove from heat and let cool.


2. Whip cream cheese, sugar, and vanilla together.


3. In a separate bowl beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.


4. Arrange ladyfingers around sides and bottom of the 8 or 9 inch springform pan, standing ladyfingers lengthwise around sides of pan. Pour 1/2 of the filling into the pan, then place a layer of ladyfingers on top of filling. Pour remaining filling over ladyfingers.


5. Spread strawberry sauce over top of cake and place the whole strawberries on top. Refrigerate and remove from pan once thoroughly chilled.





Chocolate Mint Layered Torte





INGREDIENTS





* CAKE


* 2 cups all-purpose flour


* 1 1/2 cups sugar


* 1 cup water


* 1/2 cup unsweetened cocoa


* 1/2 cup LAND O LAKES庐 Butter, softened*


* 3 eggs


* 1 1/4 teaspoons baking powder


* 1 teaspoon baking soda


* 1 teaspoon vanilla


* FILLING


* 1 pint chilled LAND O LAKES庐 Gourmet Heavy Whipping Cream


* 1 1/2 teaspoons mint extract


* 2 tablespoons sugar


* GLAZE


* 2 tablespoons LAND O LAKES庐 Butter


* 1/2 cup real semisweet chocolate chips


* 2 tablespoons light corn syrup


* 1/4 teaspoon mint extract


* Mint leaves, if desired





DIRECTIONS





1. Heat oven to 350 degrees F. Grease 2 (9-inch) round cake pans. Line each pan with 9-inch round piece of waxed paper; grease waxed paper. Set aside.


2. Combine all cake ingredients in large bowl. Beat at medium speed, scraping bowl often, until smooth.


3. Pour batter evenly into prepared pans. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Remove waxed paper. Cool completely.


4. Combine chilled whipping cream and 1 1/2 teaspoons mint extract in small bowl. Beat at high speed, scraping bowl often, until soft peaks form. Continue beating, gradually adding 2 tablespoons sugar, until stiff peaks form. Reserve 1/2 cup filling for garnish; refrigerate.


5. Cut each cake layer horizontally in half using serrated knife. To assemble torte, place one split cake layer on serving plate; spread with 1/3 filling. Repeat with remaining cake layers and filling, ending with cake layer. Refrigerate torte at least 1 hour.


6. Melt 2 tablespoons butter in 1-quart saucepan; stir in chocolate chips and corn syrup. Cook over low heat, stirring constantly, until chocolate chips are melted (2 to 3 minutes). Remove from heat; stir in 1/4 teaspoon mint extract. Spread glaze over top of torte, allowing glaze to drip down sides. Garnish with reserved 1/2 cup filling and mint leaves, if desired. Refrigerate until serving time.





Chocolate Torte





INGREDIENTS





* 1 (18.25 ounce) package dark chocolate cake mix


* 1 cup heavy whipping cream


* 1 (8 ounce) package cream cheese


* 2/3 cup packed brown sugar


* 1 teaspoon vanilla extract


* 1 (1 ounce) square unsweetened chocolate





DIRECTIONS





1. Prepare and bake chocolate cake as directed on package. Bake in 2 - 9 inch round pans. Allow cakes to cool. When cakes are cool, cut each one in half with a long serrated knife, making four layers.


2. In a large bowl, combine cream cheese, brown sugar and vanilla. Beat until soft.


3. In a separate bowl, whip cream to soft peaks, then fold into cream cheese mixture.


4. Place the bottom layer of cake on the serving plate. Spread 1/4 of the filling on cake layer, then continue to stack up layers with 1/4 of the filling on each layer. Finish top with the final 1/4 of filling and grate the chocolate on top. Refrigerate for 6 hours before serving.Olive garden recipe for torte de chocolate dessert?
this one?





Chocolate Torte Recipe





Chocolate Torte:





1 cup (226 grams) unsalted butter, cut into small pieces


9 ounces (255 grams) semisweet or bittersweet chocolate, cut into small pieces


6 large eggs, separated


1 cup (200 grams) granulated white sugar, divided


1 teaspoon pure vanilla extract


1/4 teaspoon cream of tartar


Ganache: (Optional)


8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces


3/4 cup (180 ml) heavy whipping cream


2 tablespoons (28 grams) unsalted butter


1 tablespoon or brandy (optional)





Preheat oven to 350 degrees F (177 degrees C) and place the rack in the middle of the oven. Lightly coat a 9 x 3 inch (23 x 8 cm) springform pan with melted butter or spray with a nonstick cooking spray. Line pan with parchment paper, then lightly coat the paper with more melted butter (or spray with a nonstick cooking spray). (Tip: Use a pastry brush to brush on the melted butter.)





Separate the eggs while still cold, placing the egg whites in one bowl and the egg yolks in another bowl. Cover both the egg whites and yolks with plastic wrap and bring to room temperature before using (about 30 minutes).





Meanwhile, melt the butter and chocolate in the top half of a double boiler over simmering water. (Can use a stainless steel bowl over a saucepan with simmering water.)





Place egg yolks and 1/2 cup (100 grams) sugar in the bowl of your electric mixer, with the paddle attachment. Beat on medium high speed until thick and lemon-colored, about five minutes. (The eggs should have tripled in volume, look thick and soft, and when you lift the beater the mixture falls back into the bowl in a slow ribbon.) Add the vanilla extract and melted chocolate mixture, beating until combined.





In a clean bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/2 cup (100 grams) sugar and beat until stiff peaks form. Using a large rubber spatula or whisk, fold in a small amount of whites to the egg yolk mixture to lighten the batter. Add the remaining egg whites, folding just until incorporated. Do not overmix or the batter will deflate.





Pour the mixture into the prepared pan, smoothing the top. Bake the cake for about 50 minutes to l hour or until a toothpick inserted in the center comes out with a few moist crumbs. (During baking the surface of the cake will form a crust which will collapse when the cake is removed from the oven.) Remove from oven and place on a wire rack to cool. The top of the cake will have become hard with a cracked surface and lots of crumbs.





Prepare Ganache:





For ease of handling invert cake onto a cake circle (available at cake decorating stores) or wire rack, so the bottom is now top, and refrigerate for one hour. Place the chocolate in a stainless steel bowl. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil. Pour the boiling cream over the chocolate and allow to stand for 5 minutes so the chocolate can melt. Stir with a whisk until smooth. If desired, add the liqueur.





Note: Truffles can also be made with any leftover Ganache. Truffles are just small balls of chocolate that can be rolled into cocoa powder, powdered sugar or toasted chopped nuts. You can use your hands to form the truffles, or else use a melon baller or small spoon. Make sure the chocolate ganache is very firm before forming into balls. ~*-*~