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An elegant chocolate liqueur-spirited
torte with a creme de cacao filling and a luscious chocolate
ganache glaze.
Creme
de Cacao Torte
- Cake:
- 2/3 cup butter, softened
- 1 2/3 cups granulated
sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa
powder
- 1 1/4 teaspoons baking
soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 1/3 cups milk
2 tablespoons creme de cacao (chocolate-flavored liqueur, optional)
-
- Creme de Cacao Filling:
- 2 cup cold heavy cream
or whipping cream
- 2 tablespoons creme de
cacao (optional)
- 1 tablespoons unsweetened
cocoa powder
-
- Chocolate Ganache Glaze:
- 1 cup semisweet chocolate
chips
- 1/4 cup heavy cream or
whipping cream
- 1 tablespoon butter
- 1 1/2 teaspoons creme
de cacao or water
- Heat oven to 350°F
(175°C). Grease
and flour two 9-inch round baking pans.
- For Cake: In a medium
bowl combine flour, cocoa, baking soda, salt and baking powder;
set aside.
- Beat butter, sugar, eggs
and vanilla in a large bowl until well blended.
- Add flour mixture to butter
mixture alternately with milk, blending just until combined.
- Pour batter into prepared
pans.
- Bake 30 to 35 minutes
or until wooden pick inserted in center comes out clean. Cool
10 minutes; remove from pans to wire racks.
- Sprinkle each layer with
1 tablespoon creme de cacao; cool completely.
- For Creme de Cacao Filling:
Beat heavy cream, creme de cacao, if using, and cocoa in a small
bowl until stiff. Cover; refrigerate until ready to use.
- To Assemble Cake: Split
each cake layer horizontally into 2 layers. Place one layer on
serving plate; spread with one-third of filling. Repeat layering
with remaining cake and filling, ending with cake layer. Cover
tightly; refrigerate at least 8 hours.
- For Chocolate Ganache
Glaze: In a medium saucepan, combine chocolate chips, heavy cream
and butter; cook over low heat, stirring constantly, until chocolate
is melted and mixture is smooth. Stir in creme de cacao. Cool to lukewarm (glaze will be slightly thickened).
Spoon on top of chilled cake, allowing glaze to drizzle down
side of cake. Refrigerate.
Makes 10 to 12 servings.
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