Creme De Cacao Torte Recipes

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.

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, creme de menthe, flour, creme de cacao and extract. Add eggs; beat on low speed just until blended. Pour half the batter over crust; sprinkle with crushed Oreos. Carefully spoon remaining batter over top. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan., Bake until center is just set and top appears dull, 75-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Spread over cheesecake.

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:

• Heat oven to 350°F. In medium bowl, stir crust ingredients until well mixed. Reserve 2 tablespoons crumbs for garnish. Press remaining crumb mixture firmly and evenly against bottom and side of 9-inch glass pie plate. Bake 10 minutes. Cool on cooling rack 15 minutes.
• Meanwhile, in 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water and stir mixture until proper consistency.) Gradually stir in crème de menthe and crème de cacao.
• In chilled large bowl, beat whipping cream with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Fold marshmallow mixture into whipped cream. Fold in food color.
• Spread filling in cooled baked crust. Sprinkle with reserved crumbs and grated chocolate. Refrigerate about 4 hours or until set. Store covered in refrigerator.

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!