Creme de Cacao Torte
Happy Healthy Holidays!
Creme de Cacao Torte with sweet layers of chocolate cake with and a delicious Creme de Cacao filling with a chocolate ganache glaze.
1/2 teaspoon vanilla extract
1-1/4 teaspoons baking soda
2/3 cup baking cocoa
2/3 cup butter or margarine, softened
2 cups all purpose flour
Chocolate Ganache Glaze (recipe follows)
1-2/3 cups sugar
2 tablespoons creme de cacao (chocolate-flavored liqueur), optional
1-1/3 cups milk
1/4 teaspoon baking powder
Creme de Cacao Filling (recipe follows)
Heat oven to 350-degrees. Grease and flour two 9-inch round baking pans. In large bowl, beat butter, sugar, eggs and vanilla until blended. Stir together flour, cocoa, baking soda and baking powder; add 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. Meanwhile, prepare Creme de Cacao Filling. Split each cake layer horizontally into two 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 eight hours. Prepare Chocolate Ganache Glaze; spoon on top of chilled cake, allowing glaze to drizzle down side of cake. Refrigerate.
Creme de Cacao Filling
3/4 cup sugar
1/3 cup cocoa
3/4 cup evaporated milk
1/4 cup (1/2 stick) butter or margarine
1/8 teaspoon salt
1 teaspoon kirsch (cherry brandy, optional)
In small bowl, beat 1-cup (1/2-pint) cold whipping cream, 2-tablespoons creme de cacao (optional) and 1-tablespoon cocoa until stiff. Cover; refrigerate. Yields about two cups.
Chocolate Ganache Glaze
One dark chocolate bar (7 ounces) broken into pieces
1/4 cup whipping cream
1 tablespoon butter
1-1/2 teaspoons creme de cacao (chocolate-flavored liqueur) or water
Combine chocolate bar pieces, whipping cream and butter in medium saucepan; 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 thick). Yield: About 1-cup.
Yield: 10 to 12 servings Torte.