Chocolate/Whipping Cream Torte Recipe

Name: Chocolate/Whipping Cream Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, cubed; 3 ounces unsweetened chocolate; 1-1/2 cups heavy whipping cream; 4 large eggs, lightly beaten; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1-1/2 cups sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup heavy whipping cream; 1 package (8 ounces) cream cheese, softened; 1 cup confectioners' sugar; 1 teaspoon vanilla extract; 1/4 cup butter; 2 ounces unsweetened chocolate; 1/2 cup heavy whipping cream; 1 teaspoon vanilla extract; 3 cups confectioners' sugar, sifted

Servings: persons

1/2 cup butter, cubed
3 ounces unsweetened chocolate
1-1/2 cups heavy whipping cream
4 large eggs, lightly beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/4 cup butter
2 ounces unsweetened chocolate
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
3 cups confectioners' sugar, sifted

1
In heavy saucepan or microwave, melt butter and chocolate; stir until smooth. Cool.
2
In a chilled large bowl, beat cream until soft peaks form. Add the eggs, vanilla and cooled chocolate mixture; beat on low speed just until combine. Combine the flour, sugar, baking powder and salt. With mixer on low speed, add dry ingredients to creamed mixture until just combined.
3
Pour into three greased and floured 8- or 9-in. round baking pans. Bake at 350u00b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4
For filling, beat cream in a chilled small bowl until soft peaks form; set aside. In a large bowl, beat cream cheese until smooth. Beat in confectioners' sugar and vanilla. Add whipped cream, beat until smooth.
5
Split each cake into two horizontal layers. Place one layer on a serving plate; top with about 1/2 cup filling. Repeat four times. Top with remaining cake layer. Cover and refrigerate.
6
For frosting, melt butter and chocolate in a heavy saucepan or microwave; stir until smooth. Cool to room temperature; transfer to a large bowl. Add cream and vanilla; mix well. Beat in confectioners' sugar. Spread over top and sides of cake. Garnish with strawberries if desired. Store in the refrigerator.

2309

kcal

Calories

114

Fat

300

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup butter, cubed, 3 ounces unsweetened chocolate, 1-1/2 cups heavy whipping cream, 4 large eggs, lightly beaten, and more.

Yes, Chocolate/Whipping Cream Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate/Whipping Cream Torte

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