Print Options

Back to Chocolate/Whipping Cream Torte >

Include these items:

Select reviews >

Taste of Home Logo

Chocolate/Whipping Cream Torte

 Chocolate/Whipping Cream Torte
This recipe uses unsweetened chocolate, which is also called baking or bitter chocolate.—Rita Futral, Ocean Spring, Mississippi
22 ServingsPrep: 45 min. Bake: 20 min.

Ingredients

  • 1/2 cup butter, cubed
  • 3 ounces unsweetened chocolate
  • 1-1/2 cups heavy whipping cream
  • 4 eggs, lightly beaten
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • FILLING:
  • 1 cup heavy whipping cream
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • ICING:
  • 1/4 cup butter
  • 2 ounces unsweetened chocolate
  • 1/2 cup heavy whipping cream
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3 cups confectioners' sugar, sifted

Directions

  • In heavy saucepan or microwave, melt butter and chocolate; stir until
  • smooth. Cool.
  • In a chilled large bowl, beat cream until soft peaks form. Add the

2 of 2

Chocolate/Whipping Cream Torte (continued)

Directions (continued)

  • eggs, vanilla and cooled chocolate mixture; beat on low speed just
  • until combine. Combine the flour, sugar, baking powder and salt.
  • With mixer on low speed, add dry ingredients to creamed mixture
  • until just combined.
  • Pour into three greased and floured 8-in. or 9-in. round baking pans.
  • Bake at 350° for 20-25 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.
  • For filling, beat cream in a chilled small bowl until soft peaks
  • form; set aside. In a large bowl, beat cream cheese until smooth.
  • Beat in confectioners' sugar and vanilla. Add whipped cream, beat
  • until smooth.
  • Split each cake into two horizontal layers. Place one layer on a
  • serving plate; top with about 1/2 cup filling. Repeat four times.
  • Top with remaining cake layer. Cover and refrigerate.
  • For frosting, melt butter and chocolate in a heavy saucepan or
  • microwave; stir until smooth. Cool to room temperature; transfer to
  • a large bowl. Add cream and vanilla; mix well. Beat in
  • confectioners' sugar. Spread over top and sides of cake. Garnish
  • with strawberries if desired. Store in the refrigerator. Yield: 22
  • servings.
Nutritional Facts: 1 serving (1 slice) equals 412 calories, 24 g fat (15 g saturated fat), 106 mg cholesterol, 188 mg sodium, 47 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.