Creme De Cocoa Torte Food

GRASSHOPPER CHOCOLATE TORTE LAYER CAKE

Steps:

• Prepare, bake and cool the torte according to the package directions. Once completely cooled, freeze for 30 minutes.
• Using a sharp knife, split the torte in half horizontally and return to the freezer while you make the filling.
• Beat the cream cheese, creme de menthe and creme de cacao in a medium bowl with an electric mixer on medium speed until well combined and smooth. Beat in the marshmallow creme. Beat the cream in a separate medium bowl with an electric mixer on medium speed until stiff peaks form. Fold the whipped cream into the cream cheese mixture with a spatula until completely combined.
• Spread the filling evenly on the cut side of one of the torte halves and top with the remaining torte half, cut-side down. Refrigerate to chill completely, about 4 hours.
• To serve, remove from the refrigerator 15 minutes before serving and top with the prepared ganache. Cut with a sharp knife and serve immediately.

CREME DE COCOA TORTE

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!

FLOURLESS CHOCOLATE TORTE

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.

CREME DE CACAO TORTE

Steps:

• Heat oven to 350 degrees. Grease and flour two 9-inch round baking pans. In large mixer bowl, beat butter, sugar, eggs and vanilla until blended. Stir together flour, cocoa, baking soda and baking powder; add to butter mixture alternately with milk, blending just until combined. Pour batter into prepared pans. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Sprinkle each layer with 1 tablespoon creme de cacao; cool completely. Meanwhile, prepare creme de cacao filling. Split each cake layer horizontally into 2 layers. Place one layer on serving plate; spread with one-third of filling. Repeat layering with remaining cake and filling, ending with cake layer. Cover tightly; refrigerate at least 8 hours. Prepare Chocolate Ganache Glaze; spoon on top of chilled cake, allowing glaze to drizzle down side of cake. Refrigerate. Creme de Cacao Filling: In small mixer bowl, beat 1 cup cold whipping cream, 2 tablespoons creme de cacao and 1 tablespoon Hersheiy's cocoa until stiff. Cover; refrigerate. (makes about 2 cups) Chocolate Ganache Glaze: In medium saucepan, combine chocolate bar pieces, whipping cream and butter; cook over low heat, stirring constantly, until mixture is melted and smooth. Stir in creme de cacao. Cool to lukewarm (glaze will be slightly thickened.) (Makes about 1 cup)

CHOCOLATE CREAM TORTE

Steps:

• Preparation 1 Dice Cake Cut a single layer chocolate cake into small cubes. 2 Build Torte Alternate 2 layers each of cake and prepared mousse in 8-inch springform pan. Chill overnight. 3 Finish Torte Unmold and cover with whipped cream.

COCOA AND CREAM CAKE

Steps:

• Cake:.
• Preheat oven to 350°F.
• In a medium bowl, sift cocoa into boiling hot water, mix well. Let cool completely. Can put in refrigerator to speed cooling.
• Meanwhile, grease and flour or line with parchment paper, three 9x1 1/2" layer cake pans.
• In a medium bowl, sift together flour, baking soda, salt and baking powder. Set aside.
• In a large bowl with an electric mixer, beat together butter and sugar at high speed until well mixed. Add eggs and vanilla and beat at high speed, scraping the sides of the bowl until light and fluffy, about 5 minutes.
• At lowest speed on mixer beat in alternately starting and ending with the flour mixture in fourths and cooled cocoa mixture in thirds. Scrape sides of bowl after each addition. Do not overbeat.
• Pour batter into prepared pans. Bake for 30 minutes or until surface springs back when gently pressed with fingertips.
• Cool in pans 10 minutes. Gently remove from pans and cool completely on wire racks.
• Chocolate Filling:.
• In a small bowl with an electric mixer, cream butter until smooth.
• Sift in powdered sugar and cocoa, add eggs, and beat until filling is fluffy and smooth.
• Refrigerate until needed and until firmer.
• Frosting:.
• In a medium bowl, combine cream, sifted powdered sugar and vanilla; beat with mixer on high speed until stiff and of spreading consistency.
• Refrigerate until needed.
• To assemble cake:.
• On a cake platter, place one layer of cake, top side up, spread with half of the filling.
• Invert second cake layer on top of first layer and filling, spread with remaining filling.
• Place the third cake layer top side up over the second layer and filling.
• Frost the top and sides of cake with frosting.
• Refrigerate at least 1 hour before serving.

MEXICAN COCOA TORTE

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.