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Receta Black Chocolate Torte
by Global Cookbook

Black Chocolate Torte
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Ingredientes

  • 2 1/2 c. Cake flour
  • 2 3/4 c. Confectioners' sugar
  • 1 tsp Baking soda
  • 1 1/2 tsp Baking pwdr
  • 3/4 c. Butter
  • 4 ounce Unsweetened chocolate, melted and cooled or possibly, (1 c. cocoa plus 4 tbsp. shortening)
  • 1 1/4 c. Water
  • 1 tsp Vanilla
  • 4 x Large eggs
  • 1 tsp Creme de cacao or possibly any chocolate liqueur
  • 1 x 100 gram bar sweet chocolate
  • 20 piece chocolate caramel candies, melted
  • 3/4 c. Butter, creamed
  • 1/2 c. Plus 2 tbsp. confectioners' sugar
  • 1/2 c. Minced cashew nuts or possibly minced almonds
  • 1 c. Butter
  • 1 1/2 c. Confectioners' sugar
  • 1 c. Lowfat milk
  • 3 tsp Lemon juice
  • 1 Tbsp. Creme de cacao or possibly any chocolate liqueur
  • 1/2 c. Minced cashew nuts or possibly minced almonds
  • 1/2 c. Butter
  • 1/2 c. Sugar
  • 1 1/4 c. All purpose flour
  • 1/8 tsp Salt

Direcciones

  1. Preheat oven to 350 F. Grease and line four 8-inch round layer pans.
  2. Set aside.
  3. Put first eight ingredients in a bowl. Beat with mixer for three min. Add in Large eggs, and creme de cacao and beat for three more min. Pour into pans and bake for 10-15 mins. Cold slightly, then remove from pan. Cold on wire rack.
  4. Prepare Chocolate Filling: Heat chocolate bar and chocolate caramel candies in a double boiler; cold and blend into creamed butter. Add in confectioners' sugar and stir in nuts. Set aside.
  5. Prepare Cream Filling: Cream butter and sugar; add in lowfat milk gradually, beating continuously till smooth and thick. Beat in Liqueur and lemon juice. Mix in cashew nuts. Set aside.
  6. Prepare crust: Cream and blend all the ingredients in a mixing bowl.
  7. Press into an 8-inch round layer pan, bake for 10-15 min or possibly till golden.
  8. To Assemble: Place crust on a serving platter; top with cake layer.
  9. Spread half of the chocolate filling. Top with another cake and spread half of the cream filling. Repeat with another cake layer and spread remaining chocolate filling. Top with last cake layer and spread the remaining cream filling. Decorate with cherries ore chocolate kisses.
  10. Serves: 10-12