Crème de Cacao Torte

December 28, 2007

 Creme de Cacao Torte

 For Jokerine, enjoy!

  Crème de Cacao Torte

  • 2/3 cup butter or margarine, softened
  • 1  2/3 cups sugar
  • 3 eggs
  • 1/2 teaspoon vanilla
  • 2 cups unsifted flour  (I used cake flour)
  • 2/3 cup cocoa
  • 1  1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1  1/3 cups milk
  • 2 tablespoons crème de cacao

Cream butter, sugar, eggs and vanilla in large mixer bowl until light and fluffy.  Combine flour, cocoa, baking soda and baking powder, add alternately with milk to creamed mixture, blending just until combined.

Pour into two greased and floured 9-inch layer pans.  Bake at 350 degrees for 30-35 minutes or until cake tester comes out clean.  Cool 10 minutes; remove from pans.  Sprinkle each layer with 1 tablespoon crème de cacao; cool completely.

Meanwhile, prepare Crème de Cacao Filling.  Split each cake layer horizontally into 2 layers.  Place one layer on serving plate;spread with one-third of the filling.  Repeat layering with remaining cake and filling, ending with cake layer.  Cover tightly; chill at least 8 hours.  Prepare Chocolate Ganache Glaze; spoon on top of chilled cake, allowing glaze to drizzle down the side.  Chill.  Garnish as desired.

——————————————————————————

Crème de cacao filling

  •  1 cup heavy or whipping cream
  • 2 tablespoons crème de cacao
  • 1 tablespoon cocoa 

Beat cream, crème de cacao and cocao until stiff.  Cover; chill.

——————————————————————————

Chocolate Ganache Glaze

  • 8 ounces sweet chocolate, broken into bits
  • 1/4  cup heavy or whipping cream
  • 1 tablespoon butter or margarine
  •  1  1/2 teaspoon crème de cacao

Combine chocolate bar pieces, cream and butter in medium saucepan.  Cook over low heat, stirring constantly, until mixture is melted and smooth.  Stir in crème de cacao.  Cool to lukewarm.  (glaze will be slightly thickened.)

NOTES:  I know I added cinnamon to the dry mix and coffee to the filling, but I can’t remember how much.  Possibly as much as 1/2 or a tad less of cinnamon but test it before you add that much; and the coffee was a very concentrated left-over extra strong espresso that had been sitting around evaporating all morning, so it didn’t take a lot of liquid to give it a nice flavor.  I might have used less chocolate in the filling and more in the cake mix.  I possibly did other things to it, but I doubt it with this recipe.  I used to consider it my sacred duty to improve change every recipe I ever made, don’t ask me why.  Oh, and cake flour instead of the regular.  The glaze was practically black, not a wimpy shade of brown if that helps confuse you any more; but even if you don’t change anything the basic recipe is still unbelievably scrumptious.  Goes perfectly with a nice cup of coffee.

The thing was heaven, and screams of ecstasy were heard.  It’s never been quite as good since the first time, and after a couple disappointing attempts I never tried again.  My neighbor has now taken over, and hers are to die for.   I hope yours is fabulous! 

One Response to “Crème de Cacao Torte”

  1. Jokerine Says:

    Thank you so much! *goes out to buy some ingredients*


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