Continental Hazelnut Torte
Source of Recipe
UNKWN / Gift Calander
Recipe Introduction
Rich Flavorfull coffee, nut and chocolate dessert with a slight taste of spiced rum.
List of Ingredients
CAKE:
1 pkg 1lb white cake mix. (to make a two layer white cake)
1/2 cup grated semi-sweet chocolate
1 tbsp. ground espresso coffee
BUTTER CREAM:
1 1/2 cups unsalted butter (softened)
4 cups confectioners icing sugar
4 oz. semi-sweet chocolate (melted)
2 tbsp instant coffee granules dissolved in 1 tbsp boiling water.
2 tbsp vanilla
1/2 cup dark rum
1 cup sliced toasted hazelnuts
8 whole hazelnuts
Recipe
Cake:
Prepare cake mix as directed on package. Stir in chocolate and coffee. Pour batter into two 9-inch greased and floured round cake pans. Bake as directed on package. Allow cake layers to cool completely on cooling rack.
Using a sharp knife slice each cake layer into two even layers.
Butter cream:
Beat butter until light and fluffy. Add confectioners sugar one cup at a time and beat gently until sugar is thoroughly incorporated. Divide butter cream into four equal parts. Mix the melted chocolateinto one and coffee into the second. Mix vanilla into the remaining two portions of butter cream.
To Assemble:
Place one cake layer on a serving plate, sprinkle with 2 tbsp of the dark rum. Spread the chocolate butter cream onto cake layer. Top with second cake layer, sprinkle with 2 tbsp dark rum and spread with 1/2 of the vanilla cream. Top with 3rd cake layer, sprinkle with 2 tbsp of dark rum and spread coffee butter cream. Top with final cake layer, sprinkle with remaining dark rum and spread most of the remaining vanilla butter cream over top and sides of cake. Press sliced hazelnuts into sides of cake and 'comb' top of cake using a decorators cake comb. Put remaining vanilla butter cream into a piping bag fitted with a small plain tip. Decorate cake with small dots evenly spaced around, on top. Refrigerate until served. Allow cake to come to room temperature for 1 hour before serving.
Serves 8 - 12.
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