A splendid chocolate sponge cake tortelaced with white chocolate chips, topped with a chocolate ganacheglaze and a decorative white chocolate drizzle.
Recipe: White & DarkFudge Torte
Torte:1 cup butter, melted
Heat oven to 350°F (175°C). Linebottom of 9-inch springform pan with foil; butter foil and sideof pan.
For Torte: In large bowl, combine meltedbutter, sugar and vanilla and beat well. Add egg yolks, one ata time, beating well after each addition. Add cocoa, flour andwater and beat well. Stir in white chocolate chips.
In a small bowl, beat egg whites and creamof tartar until stiff peaks form.
Carefully fold beaten egg whites intochocolate mixture. Pour batter into prepared pan.
Bake 45 minutes or until top begins tocrack slightly. (Cake will not test done in center.) Cool 1 hour.Cover; refrigerate until firm.
Remove side of pan.
For Chocolate Glaze: Place chocolate chipsand heavy cream in small microwave-safe bowl. Microwave at HIGH(100%) 1 minute or just until chocolate is melted and mixtureis smooth when stirred. Cool to lukewarm and slightly thickened.
Pour glaze over torte; spread evenly overtop and sides.
For White Chocolate Drizzle: Place whitechocolate chips shortening in small microwave-safe bowl. Microwaveat HIGH (100%) 20 to 30 seconds or just until chips are meltedand mixture is smooth when stirred. Place in a small reclosableplastic, snip off a small corner and drizzle decoratively overtop of torte. Refrigerate until serving time.
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
3 large eggs, separated
2/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
3 tablespoons water
1 1/3 cups white chocolate chips
1/8 teaspoon cream of tartar
Chocolate Glaze:1 cup semisweet chocolate chips1/4 cup heavy or whipping cream
White Chocolate Drizzle:1/3 white chocolate chips2 teaspoons vegetable shortening
Makes 10 to 12 servings.
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