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Chocolate Whipping Cream Torte

Source of Recipe

taste of home magazine


Recipe Introduction

This is a great cake but I have to warm you, it is very time consuming. Of course it is well worth it when you see the finished results and taste the delicious creation. I made this on many occasions (they requested it) for our church dinners and as always, people ask for the recipe. I hope you will give it a try and I promise, you won't be sorry you did. Good Luck.

List of Ingredients

1/2 cup real butter
3 squares of unsweetened chocolate
1-1/2 cups whipping cream
4 eggs well beaten
1 teaspoon vanilla extract
1-1/2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

FILLING AS FOLLOWS:
1 cup whipping cream
1 package (8 ounce) cream cheese softened
1 cup powdered sugar
1 teaspoon vanilla extract
ICING AS FOLLOWS:
1/4 cup real butter
2 (2 ounce) squares unsweetened chocolate
1/2 cup whipping cream
1 teaspoon vanilla extract
3 cups powdered sugar

To make the cake, melt the butter with chocolate over low heat. Cool; set aside. Beat cream until soft peaks form, reduce mixer speed to low; add cooled chocolate mixture, beaten eggs and vanilla to whipped cream until just mixed. Sift together sugar, flour, baking powder and salt. With mixer on low speed, add dry ingredients to creamed mixture until just mixed. Pour into three greased round cake pans. Bake at 350 for 20 to 25 minutes or until done. cool in pans for 5 minutes; turn onto cooling racks. Cool completely; wrap tightly and refrigerate. To make filling, whip cream until soft peaks form. Set aside. Beat the cream cheese until smooth and creamy; add sugar and vanilla, mixing well. Add whipped cream to cream cheese mixture and beat until smooth. Set aside. Split chilled cake layers in half. Divide filling and spread between cake layers. Chill while preparing icing. To make icing, melt butter with chocolate; cool. Add whipping cream and vanilla to chocolate mixture; blend well. Add sugar; beat until of spreading consistency. Frost cake with the icing; refrigerate until serving time. Garnish with fresh strawberries dipped in melted chocolate. You can make the cake layers a day ahead of time and wrap tightly.



Recipe