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Ingredientes
- 1 pkt (6-ounce) Nestle Toll House semi-sweet chocolate morsels
- 1 1/4 c. Water, divided
- 2 1/4 c. All-purpose flour
- 1 tsp Baking soda
- 3/4 tsp Salt
- 1 1/2 c. Sugar
- 3/4 c. Butter, softened
- 1 tsp Vanilla extract
- 3 x Large eggs
- 1 pkt (6-ounce) Nestle Toll House semi-sweet chocolate morsels
- 3 Tbsp. Butter
- 5 Tbsp. Lowfat milk
- 1 tsp Vanilla extract
- 1/4 tsp Salt
- 3 c. Sifted confectioners' sugar
- 1/2 c. Heavy cream
- 1 pkt (6-ounce) Nestle Toll House semi-sweet chocolate morsels
- 2 tsp Nescafe Classic instant coffee
- 1/2 tsp Vanilla extract Fresh raspberries Chocolate curls Confectioners' sugar
Direcciones
- Cake: Preheat oven to 375 degrees. Combine over warm (not boiling) water, Nestle Toll House semi-sweet chocolate morsels and 1/4 c. water. Stir till morsels are melted and mix is smooth. Remove from heat; set aside. In medium bowl, combine flour, baking soda and salt; set aside. In large bowl, combine sugar, butter and vanilla extract; beat till creamy.
- Add in Large eggs, 1 at a time, beating well after each addition. Blend in chocolate mix. Gradually blend in flour mix alternately with remaining 1 c. water. Pour into 2 greased and floured 9-inch round baking pans. Bake at 375 degrees for 30-35 min. Cold 10 min; remove from pans. Cold completely.
- Chocolate Filling: Combine over warm (not boiling) water, Nestle Toll House semi-sweet chocolate morsels and butter. Stir till morsels are melted and mix is smooth. Remove from heat. Add in lowfat milk, vanilla e-xtract and salt; mix till well blended. Transfer to medium bowl. Gradually add in confectioners' sugar; beat till smooth and creamy.
- Chocolate Glaze: In medium heavy gauge saucepan, combine heavy cream, Nestle Toll House semi-sweet chocolate morsels and Nescafe Classic instant coffee. Cook over low heat, stirring constantly, till morsels are melted and mix is smooth. Transfer to small bowl. Stir in vanilla extract.
- Place in larger bowl filled with ice water, stirring occasionally, till mix thickens slightly (about 15-20 min).
- Split each cake layer in half horizontally. Spread 3 layers with Chocolate Filling; stack. Top with plain layer. Spread Chocolate Glaze on top and sides of torte. Allow glaze to set (about 10 min). Garnish with raspberries, chocolate curls and confectioners' sugar.
- Makes one 4-layertorte.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 12 servings | |
| Calories 349 | |
| Calories from Fat 156 | 45% |
| Total Fat 17.75g | 22% |
| Saturated Fat 10.72g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 424mg | 18% |
| Potassium 61mg | 2% |
| Total Carbs 43.55g | 12% |
| Dietary Fiber 0.6g | 2% |
| Sugars 25.59g | 17% |
| Protein 4.44g | 7% |
Evaluaciones
21 de Junio de 2014
This is the best torte I have ever made. My son has had this torte for his birthday for over a decade.Yo he cocinado/probado esta receta
