November 2, 2009
I’m tempted to say that I’d like to take this blog in a new direction. I’m tempted to wax eloquently (or at least reduntantly) about the person or two who has inspired me. I’m tempted to ask you, the person reading this, to come along for the ride.
Except I’m afraid that the journey won’t be all that long, that I may regress into old habits, that this time I’ll be biting off more than I can chew and will offend even more people than I did last time. Funny how fear gets in the way. And then too I’m a perfectionist feminazi and only those similarily afflicted have any inkling of the amount of anguish suffered each and every time a post is something less than perfect I have to breath this rotten feminaziphobic air.
Hello, my name is m Andrea and I suck almost as badly as I spew. I’m like the hoover of evil. Anyway, NEW REQUEST: I have a tendency to engage in snottery when confronted by the stupid and I’m trying to develope more patience; so please don’t tempt me by being non-logical or using up all the tissues. Think of sleepy kitties and try not to shout. Thank you.
Moderation is now off, mostly. Use of argument ad misericordiam will probably still result in dire consequences.
December 28, 2007
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!