Chocolate Torte

Chocolate Torte takes around 55 minutes from beginning to end. This side dish has 573 calories, 7g of protein, and 27g of fat per serving. This recipe serves 12 and costs 67 cents per serving. This recipe is liked by 14 foodies and cooks. A mixture of confectioners' sugar, heavy whipping cream, sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Taste of Home. With a spoonacular score of 25%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Chocolate Brownie Torte with White Chocolate Mousse and Caramelized Bananas, Chocolate Almond Torte with Chocolate Whipped Cream Frosting, and Chocolate Cake (with Sacher Torte Variation And Chocolate Ganache).

Servings: 12

Preparation duration: 30 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Whisk cocoa and water until smooth. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture. Beat until smooth. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks. In a bowl, beat cream, confectioners' sugar and vanilla on high speed until soft peaks form. Chill until firm. In a saucepan, melt chips and butter over medium heat; stir in cream. Remove from the heat; stir in confectioners' sugar. Chill for at least 1 hour or until completely cooled. Beat with electric mixer to achieve spreadable consistency. Spread half of the filling over one cake layer; top with second layer and remaining filling. Top with third layer; frost top and sides of cake. Chill for 2 hours before cutting. Yield: 10-12 servings. Originally published as Chocolate Torte in Taste of HomeApril/May 2005, p35 Nutritional Facts 1 serving (1 slice) equals 857 calories, 48 g fat (29 g saturated fat), 193 mg cholesterol, 668 mg sodium, 105 g carbohydrate, 3 g fiber, 8 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a large bowl, cream butter and sugar.

2. Add eggs, one at a time, beating well after each. Beat in vanilla.

3. Whisk cocoa and water until smooth.

4. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture. Beat until smooth.

5. Pour into three greased and floured 9-in. round baking pans.

6. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks.

7. In a bowl, beat cream, confectioners' sugar and vanilla on high speed until soft peaks form. Chill until firm.

8. In a saucepan, melt chips and butter over medium heat; stir in cream.

9. Remove from the heat; stir in confectioners' sugar. Chill for at least 1 hour or until completely cooled. Beat with electric mixer to achieve spreadable consistency.

10. Spread half of the filling over one cake layer; top with second layer and remaining filling. Top with third layer; frost top and sides of cake. Chill for 2 hours before cutting.

Nutrition Information:

covered percent of daily need

 

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