White Chocolate Christmas Torte Recipe
White Chocolate Christmas Torte Recipe photo by Taste of Home

White Chocolate Christmas Torte Recipe

Publisher Photo
Talk about a scene-stealer! This raspberry-filled cake, an exceptional dessert for any meal, is an especially lovely ending for a holiday feast.
TOTAL TIME: Prep: 55 min. Bake: 25 min. + cooling
MAKES:12-15 servings
TOTAL TIME: Prep: 55 min. Bake: 25 min. + cooling
MAKES: 12-15 servings

Ingredients

  • 1-1/2 cups butter, cubed
  • 3/4 cup water
  • 4 ounces white baking chocolate, chopped
  • 1-1/2 cups buttermilk
  • 4 eggs, lightly beaten
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon rum extract
  • 3-1/2 cups all-purpose flour, divided
  • 1 cup chopped pecans, toasted
  • 2-1/4 cups sugar
  • 1-1/2 teaspoons baking soda
  • WHITE CHOCOLATE CREAM FROSTING:
  • 4 ounces white baking chocolate, chopped
  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon rum extract
  • 6 cups confectioners' sugar
  • 1 cup seedless raspberry jam, divided

Nutritional Facts

1 serving (1 slice) equals 857 calories, 40 g fat (22 g saturated fat), 147 mg cholesterol, 482 mg sodium, 119 g carbohydrate, 2 g fiber, 8 g protein.

Directions

  1. In a large saucepan, combine butter, water and white chocolate; cook and stir over low heat until melted. Remove from the heat; stir in the buttermilk, eggs and extracts.
  2. In a small bowl, combine 1/2 cup flour and pecans. In a large bowl, combine the sugar, baking soda and remaining flour. Gradually beat in butter mixture. Stir in pecan mixture.
  3. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 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.
  4. For frosting, in a microwave, melt white chocolate; stir until smooth. Cool for 10 minutes, stirring occasionally.
  5. In a large bowl, beat cream cheese and butter. Gradually beat in melted chocolate and extracts. Gradually beat in confectioners' sugar until smooth.
  6. To assemble, spread 2 tablespoons of jam over one cake layer; spread with 1/2 cup frosting. Repeat layers twice. Spread remaining frosting over top and sides of torte. Warm remaining jam; drizzle over dessert plates. Top with a slice of torte. Yield: 12-15 servings.
Originally published as White Chocolate Christmas Torte in Country Woman Christmas Annual 2006, p50

Nutritional Facts

1 serving (1 slice) equals 857 calories, 40 g fat (22 g saturated fat), 147 mg cholesterol, 482 mg sodium, 119 g carbohydrate, 2 g fiber, 8 g protein.

Reviews for White Chocolate Christmas Torte

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Dec. 22, 2011

"My sister request that I make something similar to this for her wedding cake. It is wonderful. To prevent the layers from falling (especially in humidity), refrigerate after putting on the jam so it sets. If the jam is not set the cake will slide! Also, a barrier of thicker frosting helps to keep anything from oozing out of the layers"

MY REVIEW
Reviewed Nov. 16, 2010

"Have made it for 2 Christmas open houses at the florist/gift shop I work at. Everyone loved it! It is a little more work than some cakes but is well worth it. The cake layers hold up really well as you handle them. It worked better for me to put the frosting on the layer and then the seedless jam. I had to put thin skewers through all layers as I frosted the entire cake and then took them out when done."

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