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Creme de Cacao Torte recipe

An elegant chocolate liqueur-spirited tortewith a creme de cacao filling and a luscious chocolate ganacheglaze.

Recipe: Creme de Cacao Torte

Cake:2/3 cup butter, softened1 2/3 cups granulated sugar3 large eggs1 teaspoon vanilla extract2 cups all-purpose flour2/3 cup unsweetened cocoa powder1 1/4 teaspoons baking soda1/2 teaspoon salt1/4 teaspoon baking powder1 1/3 cups milk
2 tablespoons creme de cacao (chocolate-flavored liqueur, optional)Creme de Cacao Filling:2 cup cold heavy cream or whipping cream2 tablespoons creme de cacao (optional)1 tablespoons unsweetened cocoa powderChocolate Ganache Glaze:1 cup semisweet chocolate chips1/4 cup heavy cream or whipping cream1 tablespoon butter1 1/2 teaspoons creme de cacao or water

  • Heat oven to 350°F (175°C).Grease and flour two 9-inch round baking pans.
  • For Cake: In a medium bowl combine flour,cocoa, baking soda, salt and baking powder; set aside.
  • Beat butter, sugar, eggs and vanilla ina large bowl until well blended.
  • Add flour mixture to butter mixture alternatelywith milk, blending just until combined.
  • Pour batter into prepared pans.
  • Bake 30 to 35 minutes or until woodenpick inserted in center comes out clean. Cool 10 minutes; removefrom pans to wire racks.
  • Sprinkle each layer with 1 tablespooncreme de cacao; cool completely.
  • For Creme de Cacao Filling: Beat heavycream, creme de cacao, if using, and cocoa in a small bowl untilstiff. Cover; refrigerate until ready to use.
  • To Assemble Cake: Split each cake layerhorizontally into 2 layers. Place one layer on serving plate;spread with one-third of filling. Repeat layering with remainingcake and filling, ending with cake layer. Cover tightly; refrigerateat least 8 hours.
  • For Chocolate Ganache Glaze: In a mediumsaucepan, combine chocolate chips, heavy cream and butter; cookover low heat, stirring constantly, until chocolate is meltedand mixture is smooth. Stir in cremede cacao. Cool to lukewarm (glaze willbe slightly thickened). Spoon on top of chilled cake, allowingglaze to drizzle down side of cake. Refrigerate.

    Makes 10 to 12 servings.

    Cake Batter Martini – TipsyBartender

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