White Chocolate Christmas Torte |
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Prep Time: 55 Minutes Cook Time: 25 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Talk about a scene-stealer! This raspberry-filled cake, an exceptional dessert for any meal, is an especially lovely ending for a holiday feast. Ingredients:
1-1/2 cups butter, cubed |
3/4 cup water |
4 ounces white baking chocolate, chopped |
1-1/2 cups buttermilk |
4 eggs, lightly beaten |
1 teaspoon vanilla extract |
1/4 teaspoon rum extract |
3-1/2 cups king arthur unbleached all-purpose flour, divided |
1 cup chopped pecans, toasted |
2-1/4 cups sugar |
1-1/2 teaspoons baking soda |
white chocolate cream frosting: |
4 ounces white baking chocolate, chopped |
2 packages (one 8 ounces, one 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 seedless raspberry jam, 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 bowl, combine the sugar, baking soda and remaining flour. Gradually beat in butter mixture. Stir in pecan mixture.
3. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For frosting, in a microwave, melt white chocolate; stir until smooth. Cool for 10 minutes, stirring occasionally.
5. In a large bowl, beat cream cheese and butter. Gradually beat in melted chocolate and extracts. Gradually beat in confectioners' sugar until smooth.
6. 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. Yield: 12-15 servings.
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