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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Looking for a surefire way to impress guests? Present this eye-catching torte! It features a moist chocolate cake and both a rich chocolate filling and a smooth cream filling.Glatis McNiel, Constantine, Michigan Ingredients:
2/3 cup butter |
4 ounces unsweetened chocolate |
1-1/3 cups king arthur unbleached all-purpose flour |
1-3/4 cups sugar |
1-1/4 teaspoons baking soda |
1/4 teaspoon baking powder |
1-1/4 cups water |
1 teaspoon vanilla extract |
3 eggs |
chocolate filling: |
2 bars (4 ounces each) german sweet chocolate, divided |
3/4 cup butter |
1/2 cup chopped pecans |
cream filling: |
2 cups heavy whipping cream |
1 tablespoon confectioners' sugar |
1 teaspoon vanilla extract |
Directions:
1. Line two greased 9-in. round baking pans with waxed paper, set aside. In a heavy saucepan or microwave, melt butter and chocolate; stir until smooth and cool. In a large bowl, combine the flour, sugar, baking soda and baking powder. Add the chocolate mixture, water and vanilla. Beat on low speed for 1 minute; beat on medium for 2 minutes. Add eggs, one at a time, beating well after each addition.
2. Pour into the prepared pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For chocolate filling, melt 1-1/2 bars of German chocolate in a heavy saucepan or microwave; stir until smooth. Stir in butter and nuts. Watching closely, cool filling just until it reaches spreading consistency. For cream filling, beat cream in a chilled large bowl until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.
4. Split each cake into two horizontal layers. Place one layer on a serving plate; cover with half of the chocolate filling. Top with a second cake layer; spread on half of the cream filling. Repeat layers. Grate remaining German chocolate; sprinkle on the top. Store in the refrigerator. Yield: 12-16 servings.
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