White Chocolate Christmas Torte |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I found this recipe in the bonus book from Simple and Delicious Magazine. This raspberry-filled cake is an especially lovely ending for a holiday feast. Don't be intimidated by the list of ingredients. It takes some time, but this show-stopping dessert is really quite simple, is what the add says!!! I haven't made this yet, but sounds so delish and looks so elegant. Ingredients:
1 1/2 cups butter, cubed |
3/4 cup water |
4 ounces white baking chocolate, chopped (squares) |
1 1/2 cups buttermilk |
4 eggs, lightly beaten |
1 teaspoon vanilla extract |
1/4 teaspoon rum extract |
3 1/2 cups flour, divided |
1 cup pecans, chopped, toasted |
2 1/4 cups sugar |
1 1/2 teaspoons baking soda |
4 ounces squares white baking chocolate, chopped |
8 ounces cream cheese, softened |
3 ounces cream cheese, softened |
1/2 cup butter, softened |
1 teaspoon vanilla extract |
1/4 teaspoon rum extract |
6 cups confectioners' sugar |
1 cup raspberry jam, seedless, divided |
Directions:
1. In a large saucepan, combine butter, water and white chocolate; cook and stir over low heat until melted. Remove from the heat; stir in the buttermilk, eggs and extracts.
2. In a small bowl, combine 1/2 cup flour and pecans. In a large mixing bowl, combine the sugar, baking soda and remaining flour. Gradually beat in the butter mixture. Stir in the flour mixture.
3. Pour into three greased and floured 9-in round baking pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely.
4. For frosting, in a small saucepan, melt white chocolate over very low heat. Cool for 10 minutes, stirring occasionaly. In a large mixing bowl, beat cream cheese and butter. Gradually beat in melted chocolate and extracts. Gradually beat in confectioners' sugar until smooth.
5. To assemble, spread 2 tablespoons of jam over one cake layer; spread with 1/2 cup frosting. Repeat layers twice. Spread remaining frosting over top and sides of torte. Warm remaining jam; drizzle over dessert plates. Top with a slice of torte.
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