Valentine's Day: Triple Chocolate Torte
Source of Recipe
CD Kitchen
List of Ingredients
2 eggs, separated
1 1/2 cups sugar, divided
1 1/4 cups all purpose flour
1/2 cup cocoa
3/4 tsp. baking soda
1/2 tsp. salt
1/2 cup vegetable oil
1 cup buttermilk or sour milk
Chocolate Cream Filling (see below)
Chocolate Glaze (see below)
Recipe
Heat oven to 350 degrees F. Grease and flour two
heart-shaped cake pans. (9-inch rounds can be used.)
In small mixer bowl, beat egg whites until foamy.
Gradually add 1/2 cup sugar and beat until stiff
peaks form.
In large mixer bowl, stir together remaining 1 cup
sugar, flour, cocoa, baking soda and salt. Add oil,
milk and egg yolks. Beat until smooth.
Gently fold egg whites into batter. Pour batter
into prepared pans.
Bake 25 to 30 minutes or until cake springs back
when touched lightly in center. Cool 5 minutes
and remove from pans to wire racks. Cool
completely.
With long serrated knife (or by pulling strong
thread through cake) cut each layer in half to
form 4 layers. Spread one cake layer with one
third of Chocolate Cream Filling, top with second
layer. Repeat procedure ending with plain layer
on top.
Prepare Chocolate Glaze and spread smoothly over
top and sides of cake. Refrigerate until serving time.
Chocolate Cream Filling
2/3 cup sugar
1/3 cup cocoa
1 1/2 cups cold whipping cream
1 1/2 tsp. vanilla
In small mixer bowl, combine sugar and cocoa.
Add whipping cream and vanilla. Beat on low
speed of electric mixer until blended. Beat
on medium speed until stiff.
Chocolate Glaze
3 tbs. butter or margarine
3 tbs. light corn syrup
1 tbs. water
1 cup semi-sweet chocolate chips
In small saucepan, combine butter, corn syrup
and water. Cook over medium heat, stirring
constantly, until mixture begins to boil. Remove
from heat. Add chocolate chips, stirring until
melted. Cool to room temperature. /P
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