Minted Chocolate Torte Recipe

Name: Minted Chocolate Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup shortening; 1-1/3 cups sugar, divided; 2-1/4 cups cake flour; 3 teaspoons baking powder; 1/2 teaspoon salt; 1 cup 2% milk; 1-1/2 teaspoons vanilla extract; 2 ounces semisweet chocolate, finely chopped; 3 large egg whites, room temperature; 6 ounces semisweet chocolate, chopped; 1/4 cup butter; 1-1/4 cups confectioners' sugar; 3 tablespoons hot water; 1 teaspoon vanilla extract; Dash salt; 2 cups whipped topping; 1/2 teaspoon vanilla extract; 1/8 teaspoon peppermint extract; 1 to 2 drops food coloring, optional; Mint Andes candies, chopped

Servings: persons

1/2 cup shortening
1-1/3 cups sugar, divided
2-1/4 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
1-1/2 teaspoons vanilla extract
2 ounces semisweet chocolate, finely chopped
3 large egg whites, room temperature
6 ounces semisweet chocolate, chopped
1/4 cup butter
1-1/4 cups confectioners' sugar
3 tablespoons hot water
1 teaspoon vanilla extract
Dash salt
2 cups whipped topping
1/2 teaspoon vanilla extract
1/8 teaspoon peppermint extract
1 to 2 drops food coloring, optional
Mint Andes candies, chopped

1
Grease and flour two 9-in. round baking pans; set aside. Preheat oven to 350u00b0. In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in vanilla and chocolate.
2
In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter.
3
Pour into prepared pans. Bake or 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
4
In a small saucepan, melt the chocolate and butter over low heat; stir until smooth. Remove from the heat; transfer to a large bowl. Beat in the confectioners' sugar, hot water, vanilla and salt until smooth.
5
Cut each cake into 2 horizontal layers. Place bottom layer on a serving plate; top with 1/3 cup of filling. Repeat layers 3 times. In a large bowl, gently combine the whipped topping, extracts and, if desired, food coloring. Frost the sides of the cake. Sprinkle top with Mint Andes Candies. Store in the refrigerator.

1012

kcal

Calories

Fat

131

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 20 ingredients. The key ingredients include: 1/2 cup shortening, 1-1/3 cups sugar, divided, 2-1/4 cups cake flour, 3 teaspoons baking powder, and more.

Yes, Minted Chocolate 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.

Minted Chocolate Torte

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