Minted Chocolate Torte Food

CHOCOLATE-MINT TORTE

Steps:

• Set a roasting pan on lowest rack of oven. Fill pan halfway with water. Preheat oven to 350 degrees. Coat a 9-by-4 1/2-inch loaf pan with cooking spray. Cut parchment paper large enough to cover bottom and to hang over long sides of loaf pan. Place in loaf pan; coat with cooking spray.
• Put chocolate and butter in a medium heatproof bowl set over a pan of simmering water. Heat, stirring, until melted. Remove from heat; let cool slightly.
• Put heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form, 1 to 2 minutes. Transfer to a small bowl; set aside.
• Put eggs and sugar in the clean bowl of an electric mixer fitted with the whisk attachment and whisk on medium-high speed until tripled in volume, 3 to 4 minutes. Gently fold half of the chocolate mixture into egg mixture until almost incorporated; fold in remaining chocolate mixture. Fold in reserved whipped cream and the peppermint extract.
• Reduce oven temperature to 325 degrees. Pour batter into prepared loaf pan. Set loaf pan in roasting pan. Bake until chocolate loses its sheen and appears set when loaf pan is jiggled, about 25 minutes.
• Carefully transfer roasting pan to a heatproof surface. Remove loaf pan from water bath; let cool completely on a rack.
• Pulling up on parchment, remove torte from pan; transfer to a baking sheet. Refrigerate 30 minutes.
• Using an offset spatula, gently loosen torte from parchment and then invert onto a serving platter.
• Using a sieve, lightly dust torte with cocoa. Garnish with fresh and chocolate mint leaves, and whipped cream if desired.

CHOCOLATE MINT TORTE

Steps:

• Combine the butter and chopped cookies and press into the bottom of a springform pan. Refrigerate.
• Place the chocolate chips in a microwave-safe bowl and heat on high for 1 1/2 minutes, stirring every 30 seconds until smooth. Cool slightly. Mix in the milk until creamy.
• Beat together the powdered sugar and cream cheese until smooth. Stir in the chocolate mixture.
• Reserve 1/2 cup of the whipped topping. Fold in the remaining whipped topping into the cream cheese mixture. Spread onto the refrigerated crust. Place back in the refrigerator for 30 minutes.
• When serving, remove the collar from the pan. Serve with the remaining whipped topping.

CHOCOLATE MINT LAYER CAKE

Steps:

• Line two greased 9-in. round baking pans with waxed paper. Grease and flour the paper; set aside. , In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with milk and water, beating well after each addition. , Pour into prepared pans. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., For filling, in a small bowl, beat the cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Beat in food coloring if desired. Place one cake layer on a serving plate; spread with filling. Top with second layer., For icing, in a microwave, melt chips and butter; stir until smooth. Cool slightly. Beat in evaporated milk and vanilla. Gradually beat in confectioners' sugar until smooth. Frost and decorate cake. Chill 2 hours before slicing.