CHOCOLATE CREME TORTE

Amazing and delicious torte. Above all, easy to make and very impressive. Not only pretty but delicious. CHOCOLATE CREME TORTE. Enjoy it with your family

Serving: 12

INGREDIENTS

2/3 cup butter (softened)

3 eggs

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 CHOCOLATE CREME TORTE

First, cream butter, sugar, eggs and pure vanilla extract in large mixer bowl until light and fluffy. Then, combine flour, cocoa, baking powder and baking soda. Add alternately with milk to creamed mixture, blending just until combined.

Second, 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 for10 minutes, then remove from pans. Sprinkle each layer with 1 tablespoon Cream de Cacao and  cool completely. In the meantime, 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 accordingly.

So then, cover tightly and chill at least 8 hours. Meanwhile, prepare Chocolate Ganache Glaze.

Spoon on top of chilled cake, llowing glaze to drizzle down side. Chill, garnish as desired and above all 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 (as a result, glaze will be slightly thickened)

NOTE

• 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.( use 3 tablespoons chocolate syrup to vary the flavor use a coffee, hazelnut, or almond liqueur.)

TIP

• How to Make Chocolate Leaves – First, 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. Finally, once the melted chocolate has cooled and is firm, peel the leaves from the chocolate.

Photo Credit gratitudeismine.com

Recipe HERSHEY” S Chocolate Classic