Sunday, October 17, 2010
Chocolate Cream Filled Torte
I will wholeheartedly admit that I am addicted to chocolate. Milk chocolate will do but to really get me going I want the bitterness of darker chocolate.
This recipe is one of those that looks complicated but is so easy and will give the chocolate lover just what they are looking for. The richness of the torte does not require a large piece so it will serve many.
This isn't a dessert you want to take to a picnic because the cream filling does need refrigeration. If not you will find your layers sliding apart and very difficult to slice.
You will need: (I doubled the recipe and used the large pound cake for mine.)
1 frozen pound cake (10 3/4 oz), thawed
1/2 cup powdered sugar
1/4 cup cocoa
1 cup (1/2 pint) cold whipping cream
1 tsp vanilla
Chocolate glaze recipe
Cut cake horizontally to make four layers. Don't worry if the layers aren't even. I used a cake leveler to slice mine but a long bread knife will work also.
To make the glaze: (again, I doubled these amounts for the larger cake)
2 tablespoons butter
2 tablespoons cocoa
2 tablespoons water
1 cup powdered sugar
1/2 tsp vanilla
Melt the butter in a saucepan. Add cocoa and water. Cook over low heat until smooth and slightly thick. This happens pretty fast.
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