Chocolate/Whipping Cream Torte Recipe

5 4 5
Chocolate/Whipping Cream Torte Recipe
Chocolate/Whipping Cream Torte Recipe photo by Taste of Home
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Chocolate/Whipping Cream Torte Recipe

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5 4 5
MAKES:
22 servings
TOTAL TIME:
Prep: 45 min. Bake: 20 min.
MAKES:
22 servings
TOTAL TIME:
Prep: 45 min. Bake: 20 min.

Ingredients

  • CAKE:
  • 1/2 cup butter
  • 3 squares (3 ounces) unsweetened chocolate
  • 1-1/2 cups whipping cream
  • 4 eggs, well beaten
  • 1 teaspoon vanilla
  • 1-1/2 cups sugar
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • FILLING:
  • 1 cup whipping cream
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar, sifted
  • 1 teaspoon vanilla
  • ICING:
  • 1/4 cup butter
  • 2 squares (2 ounces) unsweetened chocolate
  • 1/2 cup whipping cream
  • 1 teaspoon vanilla
  • 3 cups confectioners' sugar, sifted

Directions

To make the cake, melt the butter with chocolate over low heat. Cool; set aside. Beat cream until soft peaks form. Reduce mixer speed to low; add cooled chocolate mixture, beaten eggs and vanilla to whipped cream until just mixed. Sift together sugar, flour, baking powder and salt. With mixer on low speed, add dry ingredients to creamed mixture until just mixed. Pour into three greased and floured 8-in. or 9-in. round pans. Bake at 350° for 20-25 minutes or until done. Cool in pans for 5 minutes; turn onto cooling racks. Cool completely; wrap tightly and refrigerate. To make filling, whip cream until soft peaks form. Set aside. Beat the cream cheese until smooth and creamy; add sugar and vanilla, mixing well. Add whipped cream to cream cheese mixture and beat until smooth. set aside. Split chilled cake layers in half. Divide filling and spread between cake layers. Chill while preparing icing. To make icing, melt butter with chocolate, cool. Add whipping cream and vanilla to chocolate mixture; blend well. Add sugar; beat until of spreading consistency. Frost cake with the icing; refrigerate until serving time. Garnish with fresh strawberries dipped in melted chocolate. Yield: 22 servings.
Originally published as Chocolate/Whipping Cream Torte in Country Woman November/December 1988, p29

Nutritional Facts

1 slice: 412 calories, 24g fat (15g saturated fat), 106mg cholesterol, 188mg sodium, 47g carbohydrate (35g sugars, 1g fiber), 4g protein.

  • CAKE:
  • 1/2 cup butter
  • 3 squares (3 ounces) unsweetened chocolate
  • 1-1/2 cups whipping cream
  • 4 eggs, well beaten
  • 1 teaspoon vanilla
  • 1-1/2 cups sugar
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • FILLING:
  • 1 cup whipping cream
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar, sifted
  • 1 teaspoon vanilla
  • ICING:
  • 1/4 cup butter
  • 2 squares (2 ounces) unsweetened chocolate
  • 1/2 cup whipping cream
  • 1 teaspoon vanilla
  • 3 cups confectioners' sugar, sifted
  1. To make the cake, melt the butter with chocolate over low heat. Cool; set aside. Beat cream until soft peaks form. Reduce mixer speed to low; add cooled chocolate mixture, beaten eggs and vanilla to whipped cream until just mixed. Sift together sugar, flour, baking powder and salt. With mixer on low speed, add dry ingredients to creamed mixture until just mixed. Pour into three greased and floured 8-in. or 9-in. round pans. Bake at 350° for 20-25 minutes or until done. Cool in pans for 5 minutes; turn onto cooling racks. Cool completely; wrap tightly and refrigerate. To make filling, whip cream until soft peaks form. Set aside. Beat the cream cheese until smooth and creamy; add sugar and vanilla, mixing well. Add whipped cream to cream cheese mixture and beat until smooth. set aside. Split chilled cake layers in half. Divide filling and spread between cake layers. Chill while preparing icing. To make icing, melt butter with chocolate, cool. Add whipping cream and vanilla to chocolate mixture; blend well. Add sugar; beat until of spreading consistency. Frost cake with the icing; refrigerate until serving time. Garnish with fresh strawberries dipped in melted chocolate. Yield: 22 servings.
Originally published as Chocolate/Whipping Cream Torte in Country Woman November/December 1988, p29

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Reviews forChocolate/Whipping Cream Torte

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judontmesswithme User ID: 7075186 50676
Reviewed Jan. 30, 2014

"The kids helped me make this, and it was a blast to make. Their father loved it. It's very rich sugary, so a little goes a very long way. It's not something you can eat right after dinner--it's almost like a mini-meal all by itself. Overall, everything came together pretty well, and making the cake and frosting was easy. I didn't give it a 5, because there were so many desserts on here I like so much better."

MY REVIEW
krislix User ID: 1426702 21209
Reviewed Nov. 28, 2011

"With all the layers I thought this might be harder. It does take a while, but easy to make. Had rave reviews at our get together."

MY REVIEW
Catherine M User ID: 4074232 48992
Reviewed Nov. 3, 2011

"One of the best cakes I have ever tasted!"

MY REVIEW
59lulu User ID: 4640955 50287
Reviewed May. 22, 2010

"Made this cake when it was first published back in the early 2000's, and the family loved it so much that I have made it ever since. The best cake ever!!!!!!"

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