CHOCOLATE CREME TORTE
Amazing torte. Easy to make and very impressive. Not only pretty but delicious.
2/3 cup butter (softened)
1 2/3 cups sugar
½ teaspoon pure vanilla extract
2 cups unsifted all purpose flour
2/3 cup Hershey’s Cocoa
1 ¼ teaspoon baking soda
¼ teaspoon baking powder
1 1/3 cups milk
2 tablespoons Creme de Cacao
Creme de Cacao Filling
1 cup heavy cream
2 tablespoons Cream de Cacao
1 tablespoon Hershey’s Cocoa
DIRECTIONS for Creme de Cacao Torte
Cream butter, sugar, eggs and pure vanilla extract in large mixer bowl until light and fluffy. Combine flour, cocoa, baking powder and baking soda. Add alternately with milk to creamed mixture, blending just until combined.
Pour into two greased and floured 9-inch layer pans. Bake ate 350°F for 30 minutes or until cake tester come out clean. Cool 10 minutes, remove from pans. Sprinkle each layer with 1 tablespoon Cream de Cacao, cool completely. Meanwhile, prepare Creme de Cacao Filling.
Split each cake layer horizontally into 2 layers. Place one layer on serving plate, spread with one-third of the filling. Repeat layering with remaining cake and filling, ending with cake layer.
Cover tightly; chill at least 8 hours. Prepare Chocolate Ganache Glaze. Spoon on top of chilled cake, allowing glaze to drizzle down side. Chill, garnish as desired and Enjoy. Garnish with chocolate leaves, optional!
CHOCOLATE GANACHE GLAZE
1 Hershey’s Chocolate bar (special dark) 8 oz
broken into pieces
¼ cup heavy cream or whipping cream
1 tablespoon butter
1 ½ teaspoon Crème de cacao
Combine chocolate bar pieces, cream and butter in medium saucepan. Cook over low heat, stirring constantly until mixture is melted and smooth. Stir in crème de cacao. Cool to lukewarm (glaze will be slightly thickened)
- Crème de Cacao is a sweet alcoholic liqueur (chocolate bean) flavored liqueur, often scented with a hint of vanilla.
- The alcohol content of crème de cacao varies, but 20% to 25% ABV (40–50 proof (US) is common.
- Crème de cacao is a chocolate-flavored liqueur made from the cacao bean. For a NON-alcohol substitute use 3 tablespoons water and 3/4 teaspoon of chocolate extract. OR – 3 tablespoons chocolate syrup OR – to vary the flavor use a coffee, hazelnut, or almond liqueur.
- If you glaze the cake on a cooling rack with waxed paper underneath the rack, the ganache will fall over the side of the cake and the extra drips will fall onto the waxed paper. When the ganache hardens, you can easily and neatly transfer the cake to your serving plate.
- How to Make Chocolate Leaves –Pour some tempered chocolate onto parchment or wax paper. Use your finger to draw a leaf shape around the border of the chocolate. Fold the parchment paper up a little to create a slight curve in the leaf. Once the melted chocolate has cooled and is firm, peel the leaves from the chocolate.
Photo Credit gratitudeismine.com
Recipe HERSHEY” S Chocolate Classic