Triple-Chocolate Torte

Bittersweet chocolate is tempered by coffee liqueur in this rich torte that features dual-chocolate icing on top.

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  • prep time 30 min
  • total time 2 hr 45 min
  • ingredients 10
  • servings 16
 

Ingredients

Cake

3/4
cup butter or margarine
12
oz bittersweet baking chocolate, coarsely chopped
3
tablespoons coffee-flavored liqueur or strong brewed coffee
4
eggs
2/3
cup sugar
1/4
teaspoon salt
1/3
cup all-purpose flour

Ganache and Topping

3
tablespoons whipping cream
4
oz white chocolate baking bars, chopped
1/4
cup milk chocolate chips or 1 oz milk chocolate, chopped

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray bottom only of 9-inch round cake pan with baking spray with flour, then line bottom of pan with cooking parchment paper or waxed paper and spray again.
  • 2 In 2-quart saucepan, heat butter and bittersweet chocolate over low heat, stirring occasionally, until melted. Remove from heat; stir in liqueur. Cool slightly, stirring occasionally.
  • 3 Meanwhile, in large bowl, beat eggs, sugar and salt with electric mixer on medium-high speed about 4 minutes or until pale and thickened. Gradually beat in chocolate mixture until blended. Beat in flour, scraping bowl occasionally, just until blended. Pour into pan.
  • 4 Bake about 30 minutes or until center is set. (Toothpick inserted in center may not come out clean.) Place pan on cooling rack. With sharp knife, loosen cake from side of pan. Cool 30 minutes. Carefully remove cake from pan to cooling rack. Cool completely, about 1 hour.
  • 5 In 1-quart saucepan, heat whipping cream just to boiling. Remove from heat; stir in white chocolate until melted and mixture is smooth. (If necessary, stir mixture over low heat for a few seconds until chocolate is completely melted and mixture is smooth.) Pour into small bowl; refrigerate 15 minutes or until mixture is thickened and spreadable.
  • 6 Place cake on serving plate. Spread white chocolate mixture just over top of cake. In small freezer plastic bag, place milk chocolate chips; seal bag slightly. Microwave on High 45 to 60 seconds; squeeze bag until chocolate is smooth. Cut off small corner of bag; squeeze bag to drizzle chocolate over cake.
  • 7 To serve, cut cake into slices with sharp knife, wiping off knife after each cut. Store covered in refrigerator. If refrigerated, let stand at room temperature 20 minutes before serving.
  • 1 Heat oven to 350°F. Spray bottom only of 9-inch round cake pan with baking spray with flour, then line bottom of pan with cooking parchment paper or waxed paper and spray again.
  • 2 In 2-quart saucepan, heat butter and bittersweet chocolate over low heat, stirring occasionally, until melted. Remove from heat; stir in liqueur. Cool slightly, stirring occasionally.
  • 3 Meanwhile, in large bowl, beat eggs, sugar and salt with electric mixer on medium-high speed about 4 minutes or until pale and thickened. Gradually beat in chocolate mixture until blended. Beat in flour, scraping bowl occasionally, just until blended. Pour into pan.
  • 4 Bake about 30 minutes or until center is set. (Toothpick inserted in center may not come out clean.) Place pan on cooling rack. With sharp knife, loosen cake from side of pan. Cool 30 minutes. Carefully remove cake from pan to cooling rack. Cool completely, about 1 hour.
  • 5 In 1-quart saucepan, heat whipping cream just to boiling. Remove from heat; stir in white chocolate until melted and mixture is smooth. (If necessary, stir mixture over low heat for a few seconds until chocolate is completely melted and mixture is smooth.) Pour into small bowl; refrigerate 15 minutes or until mixture is thickened and spreadable.
  • 6 Place cake on serving plate. Spread white chocolate mixture just over top of cake. In small freezer plastic bag, place milk chocolate chips; seal bag slightly. Microwave on High 45 to 60 seconds; squeeze bag until chocolate is smooth. Cut off small corner of bag; squeeze bag to drizzle chocolate over cake.
  • 7 To serve, cut cake into slices with sharp knife, wiping off knife after each cut. Store covered in refrigerator. If refrigerated, let stand at room temperature 20 minutes before serving.

EXPERT TIPS

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Expert Tips

For a different taste experience, substitute raspberry-flavored liqueur for the coffee liqueur.

For picture-perfect presentation, garnish the top of the cake with fresh berries.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
230),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
15g,
15%
Trans Fat
0g
0%
),
Cholesterol
80mg
80%;
Sodium
130mg
130%;
Total Carbohydrate
23g
23%
(Dietary Fiber
3g
3%
  Sugars
15g
15%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
6%;
Iron
25%;
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.