A Torte to Remember

Over the past couple years for me I have strived to find my favorite kind of dessert. This year as my New Years Resolution, I decided that I needed to bake a variety of different desserts. Therefore, I purchased a calendar that would allow me to do just that. Pillsbury's 12 month calendar showcased a different dessert each month and I would make it and then fall in love with it. Other than the chocolate pecan pie, I absolutely love making tortes. I enjoy every aspect about it, even the fact that tortes use so many eggs. I like that the tortes I have made involve no flour and do are naturally a gluten free wonder. My mom & I fell in love with the White Chocolate Fudge Torte and look forward to baking numerous tortes over the next year. Maybe it will be my New Years Resolution, searching for the best torte cake recipe in the world and then sharing it with others. Enjoy this recipe and please share any experiences that you've had with tortes and also with this recipe. Xo


Recipe

16 servings
prep time: 55 mins
start to finish: 5 hrs 40 mins

Cake:
16 oz. semisweet baking chocolate, chopped
1 c. unsalted butter
6 eggs

Topping:
1 c. white chocolate chunks or white vanilla baking chips, melted
1 c. whipping (heavy) cream
1 package (8oz.) cream cheese, softened
1/2 c. powdered sugar
2 tablespoons white creme de cacao, if desired
1/2 c. mini semisweet chocolate chips, if desired

Raspberry Sauce:
1 package (10oz) frozen raspberries in light syrup, thawed
1 tablespoon cornstarch
1/3 c. red currant jelly

1. Heat oven to 400 degrees. Grease 9-inch spring form pan with shortening or cooking spray. in 3-qt saucepan, melt semisweet chocolate and butter over medium-low hear, stirring constantly, until smooth. Cool completely, about 35 minutes.

2. Meanwhile, in small bowl, beat eggs with electric mixer on high speed 5 minutes or until triple in volume

3. Fold eggs into cooled chocolate mixture until well blended. Pour batter evenly into pan.

4. Bake 15-20 minutes (cake edges will be set but center will jiggle when moved). Cool completely in pan on wire rack, about 1 hour 30 minutes. Refrigerate until firm, about 1 hour 30 minutes.

5. In heavy 1-qt saucepan, heat white chocolate and 3 tablespoons of the whipping cream over low heat, stirring frequently, until chocolate is melted. In large bowl, beat cream cheese, powdered sugar and, if desired, creme de cacao with electric mixer on medium speed until smooth. While beating, slowly add white chocolate mixture, beating until smooth, scraping bowl occasionally.

6. In small bowl, beat remaining whipping cream with electric mixer on high speed until stiff peaks form. With rubber spatula, fold into white chocolate mixture; if desired, fold in miniature chocolate chips. Spread topping over cake. Refrigerate until firm, at least 1 hour.

7. To prepare sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 c. In 1-qt saucepan, mix syrup mixture and cornstarch. Stir in jelly. Cook over medium heat, stirring frequently, until thickened and clear. Stir in raspberries. Refrigerate until cold.

8. Remove side of pan, leave torte on pan bottom. Serve dessert with sauce. Store in refrigerator

PS Sadly, I did not take a photo of the torte we made, so this is a photo from Pillsbury. Pretty much dead on to what our heavenly dessert looked like also!

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