Chocolate Sour Cream Torte Recipes

Steps:

• Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. Add cocoa mixture and mix well. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a microwave, melt chocolate chips and butter; stir until smooth. Cool for 5 minutes. Transfer to a large bowl. Beat in sour cream and vanilla. Add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. If desired, decorate with sprinkles. Store in the refrigerator.

Steps:

• In a large bowl, combine the chocolate, water sour cream, shortening, vanilla and eggs; mix well. Combine the flour, sugar, baking soda, salt and baking powder; gradually add to chocolate mixture. Beat on low speed just until moistened. Beat on high for 3 minutes. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a large bowl, combine frosting ingredients. Beat until smooth and creamy. Spread between layers and over top and side of cake. Store in the refrigerator.

Steps:

• To make the sour cream cake: butter and flour an 8 or 9 inch cake pan and set aside. Preheat the oven to 350 degrees F. Sift together the cake flour, baking soda, baking powder and salt and set aside. In a large bowl, cream the butter with the sugar until light and fluffy, then beat in the egg yolks and the vanilla. In a measuring jug, whisk the sour cream and the milk together until smooth. Add the dry ingredients and the sour cream mixture alternately to the creamed butter mixture, ending with the milk mixture. Fold in the egg whites, then pour into the prepared pan. Bake on the center rack of the oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cool on a rack for 5 minutes, then unmold onto a plate and continue cooling to room temperature. Wrap with plastic wrap and refrigerate until you are ready to finish the cake.
• To make the almond praline: preheat the oven to 350 degrees F. In a small saucepan, combine the sugar and the water over low heat. Stir together until the sugar has melted, then increase the heat to high and bring the mixture to a boil. Boil for 1 minute, then remove from the heat. In a mixing bowl, combine the sliced almonds with the sugar syrup and toss until well coated. With a slotted spoon, transfer the nuts to a lightly oiled baking sheet and bake until golden, about 10 to 15 minutes. Let the nuts cool and break them apart. The nuts should remain whole but be coated with a sugary golden coating.
• To make the chocolate mousse: chill a bowl and the beaters of an electric mixer in the freezer for 1 hour. Meanwhile, in a double boiler, melt the chocolates over simmering water and stir in the cinnamon. In the frozen mixing bowl, whip the cream to soft peaks (do not over beat). Remove the double boiler insert holding the melted chocolate from the pan. With a rubber spatula, fold 1/4 of the whipped cream into the chocolate. Fold the remaining cold cream into the chocolate mixture, 1/4 at a time, mixing it as little as possible just to get it all incorporated.
• When ready to assemble the torte, cut the sour cream cake in half horizontally with a long sharp knife. Place 1 layer of the cake on a serving plate and spread a thick layer of mousse on top of it. Sandwich the second layer over the top and spread a mounded layer of mouse over the top. Spread a layer of mousse around the edges, covering the cake completely. Gently press the sugared almonds into the mousse evenly around the edges of the cake. Using a very sharp vegetable peeler, shave long thick curls of chocolate over the top of the cake and serve immediately.

Steps:

• Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. In another bowl, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar, cocoa and vanilla. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a third of the whipping cream. Repeat layers twice. Top with remaining cake layer. Frost top with cream cheese mixture. Store in the refrigerator.

Steps:

• Melt chocolate chips in microwave until melted (stir every 30 seconds).
• Cool chocolate slightly (about 5-10 minutes); it should be smooth.
• Mix in sour cream.
• Mixture should be the consistency of thick pudding.
• Spread first tortilla with layer of chocolate mix.
• Be sure to go to edges.
• Repeat until all tortillas are used.
• There should be enough chocolate mix to liberally cover the top.
• (If I've made the chocolate layers thinner, I frost the whole thing).
• Decorate with strawberries or raspberries.
• Important: Refrigerate at least 6 hours or overnight.

Steps:

• Melt chocolate and the butter together. Let cool and blend in the sour cream, vanilla, and salt. Gradually add the confectioner's sugar until the frosting is of spreading consistency, beat well.

Steps:

• In a large bowl, mix wafer crumbs and butter. Press onto bottom and 2 in. up sides of a greased 9-in. springform pan., Place chocolate in a small bowl. In a small saucepan, bring 1 cup cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Pour over prepared crust. Refrigerate 1 hour., In a large saucepan, combine coconut milk, coconut and sugar; bring just to a boil. Strain through a fine-mesh strainer into a bowl, reserving strained coconut; return coconut milk mixture to saucepan. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; stir into coconut milk mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat., In a small bowl, whisk egg and egg yolk. Whisk a small amount of hot mixture into egg mixture; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat., In a microwave-safe bowl, sprinkle gelatin over remaining cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand until gelatin is completely dissolved, 1 minute. Whisk gelatin mixture into coconut milk mixture. Refrigerate, covered, 1 hour, whisking every 15 minutes., In a large bowl, beat cream until stiff peaks form; fold into coconut milk mixture. Spoon reserved strained coconut into prepared crust. Spread filling over coconut. Refrigerate 6 hours or overnight before serving., Remove rim from pan. Top with toasted coconut.,

Steps:

• Make cake layers:
• Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, knocking out excess flour.
• Into a bowl sift together flour, cocoa powder, baking powder, baking soda, and salt. In a small bowl whisk together sour cream, water, and vanilla.
• In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Add flour mixture to butter mixture in batches alternately with sour cream mixture, beginning and ending with flour mixture and beating until batter is blended well.
• Divide batter between prepared pans and smooth tops. Bake layers in middle of oven 25 to 30 minutes, or until a tester comes out clean. Cool cake layers in pans on racks 10 minutes before turning out onto racks to cool completely. Cake layers may be made 1 week ahead and frozen, wrapped well in plastic wrap. Thaw layers before proceeding with recipe.
• Make frosting:
• In a bowl with an electric mixer beat together butter and cream cheese until light and fluffy. Add remaining ingredients and beat until combined well.
• Assemble cake:
• Arrange 1 cake layer on a large plate and spread with about 3/4 cup frosting. Top frosting with remaining cake layer. If making tepee birthday cakes, stop here and reserve remaining frosting. If making conventional layer cake, spread top and side of cake with remaining frosting.

Steps:

• In heavy saucepan or microwave, melt butter and chocolate; stir until smooth. Cool. , In a chilled large bowl, beat cream until soft peaks form. Add the eggs, vanilla and cooled chocolate mixture; beat on low speed just until combine. Combine the flour, sugar, baking powder and salt. With mixer on low speed, add dry ingredients to creamed mixture until just combined. , Pour into three greased and floured 8- or 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For filling, beat cream in a chilled small bowl until soft peaks form; set aside. In a large bowl, beat cream cheese until smooth. Beat in confectioners' sugar and vanilla. Add whipped cream, beat until smooth. , Split each cake into two horizontal layers. Place one layer on a serving plate; top with about 1/2 cup filling. Repeat four times. Top with remaining cake layer. Cover and refrigerate., For frosting, melt butter and chocolate in a heavy saucepan or microwave; stir until smooth. Cool to room temperature; transfer to a large bowl. Add cream and vanilla; mix well. Beat in confectioners' sugar. Spread over top and sides of cake. Garnish with strawberries if desired. Store in the refrigerator.