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Crème de Cacao Torte

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Description Edit

  • Makes 1 torte, about 2 cups of filling and about 1 cup of glaze.

Ingredients Edit

Crème de cacao filling Edit

Chocolate ganache glaze Edit

Directions Edit

  1. Heat oven to 350°F.
  2. Grease and flour two 9-inch round baking pans.
  3. In large bowl, beat butter, sugar, eggs and vanilla until blended.
  4. Stir together flour, cocoa, baking soda and baking powder; add to butter mixture alternately with milk, blending just until combined.
  5. Pour batter into prepared pans.
  6. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
  7. Cool 10 minutes; remove from pans to wire racks.
  8. Sprinkle each layer with 1 tablespoon crème de cacao; cool completely.
  9. Meanwhile, prepare Crème de cacao filling.
  10. Split each cake layer horizontally into 2 layers.
  11. Place one layer on serving plate; spread with one-third of filling.
  12. Repeat layering with remaining cake and filling, ending with cake layer.
  13. Cover tightly; refrigerate at least 8 hours.
  14. Prepare Chocolate ganache glaze; spoon on top of chilled cake, allowing glaze to drizzle down side of cake.
  15. Refrigerate.

Crème de cacao filling Edit

  1. In small bowl, beat cold whipping cream, crème de cacao (if using) and cocoa until stiff.
  2. Cover; refrigerate.

Chocolate ganache glaze Edit

  1. Combine chocolate bar pieces, whipping cream and butter in medium saucepan; cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth.
  2. Stir in creme de cacao.
  3. Cool to lukewarm (glaze will be slightly thickened).

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