|
Midnight Torte (aka Killer Cake)
Author/Submitted by:
Servings: 16
Categories:
Cakes
/
Chocolate
/
Desserts
Ingredients:
CAKE: 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
CHOCOLATE FILLING: 6
oz
Chocolate chips - semi
Sweet 3
tb
Butter 5
tb
Milk 1
t
Vanilla 1/4
ts
Salt 3
c
Sugar - confectioner's
Sifted
-----CHOCOLATE GLAZE----- 1/2
c
Cream - heavy 6
oz
Chocolate chips - semi
Sweet 1/2
ts
Vanilla
Directions:
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.
| 
