Creme De Cocoa Torte Recipes

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:

• 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.

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:

• 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!