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Chocolate Cream Torte Recipe

Chocolate Cream Torte Recipe

This beautiful chilled torte is a sort of gourmet version of those icebox cakes from a couple of decades ago made with chocolate and whipped cream.

Decadently rich and sinfully delicious, this would make a gorgeous birthday, graduation, or Father’s Day treat. Hang on to this recipe: It’s a real keeper!

INGREDIENTS
2/3 cup butter
1 1/4 cups sugar (use pure organic sugar, if possible)
2/3 cup ground walnuts
5 ounces semisweet chocolate, melted and cooled
1/2 teaspoon almond extract
7 eggs, separated
1 1/4 cups flour
3 to 6 tablespoons brandy
2 cups heavy cream
1 cup confectioner’s sugar or less, according to taste
Chocolate curls or shaved bittersweet chocolate

1. Preheat oven to 325F.

2. Cream the butter with 1/2 cup of the sugar, then beat in the ground walnuts, melted chocolate, almond extract, and egg yolks. Beat the egg whites separately until they hold soft peaks, and fold them into the chocolate mixture. Finally, sift in the flour and mix it gently until completely incorporated.

3. Pour the batter into a buttered 8- or 9-inch spring form cake pan and bake it in preheated oven for about 1 1/4 hours (or maybe a little longer), or until a toothpick inserted near the center comes out clean and dry.

4. Allow cake to cool slightly in its pan, then remove it and let it finish cooling on a rack.

5. Cut the cake into 3 thin, even layers and drizzle 1 or 2 tablespoons of brandy over each layer.

6. Whip the cream with the confectioner’s sugar until it is stiff. Spread 1/3 of the whipped cream on top of the first layer and place the second layer carefully over it. Spread another 1/3 of the cream on the second layer, put on the top layer, and spread it as beautifully as you can with the remaining cream, bringing it out just to the edge but not letting any get on the sides of the cake. (You want the three dark layers and cream filling to make a dramatic striped effect around the sides.)

7. Arrange chocolate curls (or sprinkle bits of shaved chocolate) on top of the whipped cream (you can do this in a 1-inch-wide ring around the edge, if you like). Chill the cake.

Serves 8 to 10.

Read more: Food, All recipes, Desserts, , , ,

Inspired by The Vegetarian Epicure Book Two, by Anna Thomas (Alfred A. Knopf, 1978).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

19 comments

+ add your own
1:51AM PST on Feb 7, 2013

Thank you :)

11:29AM PST on Feb 4, 2013

Thank you for sharing.

1:06PM PDT on Oct 24, 2012

YUM, any and everything CHOCOLATE!!!

6:34AM PDT on Sep 7, 2012

thanks..

11:56AM PDT on Jul 6, 2012

yum

6:52PM PDT on Jun 23, 2012

ty

7:11AM PDT on May 26, 2012

Sounds wonderful! Thanks for the recipe.

5:35PM PDT on Apr 9, 2012

Yummy! Thanks.

10:35AM PST on Mar 9, 2012

Fantastic recipe! Thanks for posting.

4:29AM PST on Jan 30, 2012

Thanx.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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