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Midnight Torte (aka Killer Cake)

Author/Submitted by:
Servings: 16
Categories: Cakes / Chocolate / Desserts

6  oz  Choclate chips - semi sweet
1 1/4  c  Water - divided
2 1/4  c  Flour
1  t  Baking soda
3/4  ts  Salt
1 1/2  c  Sugar
3/4  c  Butter - softened
1  t  Vanilla
3  ea  Eggs
6  oz  Chocolate chips - semi
3  tb  Butter
5  tb  Milk
1  t  Vanilla
1/4  ts  Salt
3  c  Sugar - confectioner's
    -----CHOCOLATE GLAZE-----
1/2  c  Cream - heavy
6  oz  Chocolate chips - semi
1/2  ts  Vanilla

CAKE: Preheat oven to 375. Combine over hot(not boiling) water, chocolate chips and 1/4 cup water. Stir until chips are melted and mixture 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; beat until creamy. Add eggs, 1 at a time, beating well after each addition. Blend in chocolate mixture. Gradually blend flour mixture alternately with remaining 1 cup water. Pour into 2 greased and floured 9-inch round baking pans. Bake at 375 for 30-35 minutes. Cool 10 minutes; remove from pans. Cool completely. CHOCOLATE FILLING: Combine over hot (not boiling) water, chocolate chips and butter. Stir until chips are melted and mixture is smooth. Remove from heat. Add milk, vanilla extract and salt; mix until well blended. Transfer to medium bowl. Gradually add confectioner's sugar; beat until smooth and creamy. CHOCOLATE GLAZE: In medium heavy gauge saucepan, combine heavy cream and chocolate chips. Cook over low heat, stirring constantly, until morsels are melted and mixture is smooth. Transfer to small bowl. Stir in vanilla extract. Place in larger bowl filled with ice water, stirring occasionally, until mixture thickens slightly (about 15-20 minutes) ASSEMBLY: 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. Notes: You can melt your chocolate in the microwave (or at least that method works for me). This cake can be stored in the refrigerator without worrying about it drying out as long as it hasn't been cut. The Chocolate Glaze does an excellent job of sealing the cake. Calorie count is a minimum and is based on 16 slices from a 9 inch cake.

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