This is a print preview of "Midnight Torte" recipe.

Midnight Torte Recipe
by Global Cookbook

Midnight Torte
Rating: 5/5
Avg. 5/5 1 vote
 
  Servings: 12

Ingredients

  • 1 pkt (6-ounce) Nestle Toll House semi-sweet chocolate morsels
  • 1 1/4 c. Water, divided
  • 2 1/4 c. All-purpose flour
  • 1 tsp Baking soda
  • 3/4 tsp Salt
  • 1 1/2 c. Sugar
  • 3/4 c. Butter, softened
  • 1 tsp Vanilla extract
  • 3 x Large eggs
  • 1 pkt (6-ounce) Nestle Toll House semi-sweet chocolate morsels
  • 3 Tbsp. Butter
  • 5 Tbsp. Lowfat milk
  • 1 tsp Vanilla extract
  • 1/4 tsp Salt
  • 3 c. Sifted confectioners' sugar
  • 1/2 c. Heavy cream
  • 1 pkt (6-ounce) Nestle Toll House semi-sweet chocolate morsels
  • 2 tsp Nescafe Classic instant coffee
  • 1/2 tsp Vanilla extract Fresh raspberries Chocolate curls Confectioners' sugar

Directions

  1. Cake: Preheat oven to 375 degrees. Combine over warm (not boiling) water, Nestle Toll House semi-sweet chocolate morsels and 1/4 c. water. Stir till morsels are melted and mix is smooth. Remove from heat; set aside. In medium bowl, combine flour, baking soda and salt; set aside. In large bowl, combine sugar, butter and vanilla extract; beat till creamy.
  2. Add in Large eggs, 1 at a time, beating well after each addition. Blend in chocolate mix. Gradually blend in flour mix alternately with remaining 1 c. water. Pour into 2 greased and floured 9-inch round baking pans. Bake at 375 degrees for 30-35 min. Cold 10 min; remove from pans. Cold completely.
  3. Chocolate Filling: Combine over warm (not boiling) water, Nestle Toll House semi-sweet chocolate morsels and butter. Stir till morsels are melted and mix is smooth. Remove from heat. Add in lowfat milk, vanilla e-xtract and salt; mix till well blended. Transfer to medium bowl. Gradually add in confectioners' sugar; beat till smooth and creamy.
  4. Chocolate Glaze: In medium heavy gauge saucepan, combine heavy cream, Nestle Toll House semi-sweet chocolate morsels and Nescafe Classic instant coffee. Cook over low heat, stirring constantly, till morsels are melted and mix is smooth. Transfer to small bowl. Stir in vanilla extract.
  5. Place in larger bowl filled with ice water, stirring occasionally, till mix thickens slightly (about 15-20 min).
  6. Split each cake layer in half horizontally. Spread 3 layers with Chocolate Filling; stack. Top with plain layer. Spread Chocolate Glaze on top and sides of torte. Allow glaze to set (about 10 min). Garnish with raspberries, chocolate curls and confectioners' sugar.
  7. Makes one 4-layertorte.