Creme De Cocoa Torte Recipes

Steps:

• Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
• Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
• Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.

Steps:

• Cake:.
• Mix cake and pudding mixes together and sift into large bowl.
• Add sour cream, eggs, water and oil and beat on low speed until moistened, then at medium speed for 2 minutes.
• Stir in chocolate chips.
• Divide batter evenly into 2-9 inch pans.
• Bake at 325 degree oven for 33-37 minutes.
• Insert toothpick into center to check to see if done and adjust time accordingly.
• Cool completely on wire racks.
• Raspberry Sauce:.
• Place raspberries in blender and process until smooth.
• Add powdered sugar, Grand Marnier and orange juice concentrate and process until blended.
• Pour through wire mesh strainer lined with cheese cloth.
• Press with back of spoon against sides of thestrainer to squeeze out liquid.
• Discard seeds.
• Creme de Cocoa Filling:.
• Refrigerate bowl and beaters before mixing heavy cream (I usually put them in the fridge after putting the cake in the oven).
• Beat cream, cocoa and creme de cocoa on high speed until stiff peaks form (do NOT over beat).
• Keep in refrigerater until ready to assemble cake.
• Topping:.
• Place chocolate bar, whipping cream, butter and creme de cocoa in small sauce pan together and melt stilrring constantly.
• Let stand until almost at room temperature.
• Assembling:.
• Using thread, cut each cooled cake layer into half, forming 4 thin cake layers.
• Place first cake layer, cut side up, onto cake plate.
• Spread half of creme de cocoa filling onto first cake layer.
• Top with other half of cake, cut side up.
• Pour Raspberry sauce over second layer and let soak in a minute.
• Top with next cake layer, cut side down.
• Spread the rest of the creme de cocoa filling onto third layer and top with the fourth cake layer, cut side down.
• Pour room temp topping over cake and let run down sides.
• Keep refrigerated until ready to serve and if there are any leftovers.
• My friend tops with chocolate leaves but I have never tried.
• Cut into very thin slices!

Steps:

• Combine sugar, cocoa, cinnamon, shortening and coffee in small saucepan.
• Cook over very low heat, stirring constantly, until smooth and creamy.
• Cool to room temperature.
• Place pie crust mix in medium mixing bowl and stir in 3/4 cup of the cocoa mixture, blending thoroughly.
• Shape into smooth ball and chill 1 hour.
• Divide dough into 4 pieces.
• Line two cookie sheets with aluminum foil and mark two 8-inch circles on each.
• Place balls of dough on foil and
• press with fingers into marked circles.
• Bake at 375 degrees for 10 to 12 minutes or until almost set.
• Cool on cookie sheets.
• Add remaining cocoa mixture to cream in small mixer bowl and beat until stiff.
• Place one pastry round on serving plate then spread with a fourth of the whipped cream mixture.
• Repeat layering with remaining three rounds and whipped cream mixture, ending with whipped cream.
• Chill several hours.
• Garnish with Mini Chips.