Creme de Cacao Torte

This Creme de Cacao Torte recipe gives you three ways to enjoy the rich taste of chocolate. There's the moist chocolate cake, the light layers of creme de cacao-infused filling and the chocolate ganache draped over the whole torte. What's not to love? Top with whipped cream or fresh berries and enjoy!

Ingredients

2/3 cup

مع وصول أونصة الذهب إلى مستويات قياسية تجاوزت 2500 دولار، يجد المواطن المصري نفسه مضطراً لموازنة استثماراته بين الذهب واحتياجاته الأخرى، خاصة مع ارتفاع أسعار السيارات مثل تويوتا، هيونداي، وبي إم دبليو، مما يزيد من التحديات المالية التي يواجهها.

butter or margarine, softened

1 2/3 cups

sugar

eggs

1/2 tsp

تتأثر أسعار السيارات من شركات مثل مرسيدس بتقلبات أسعار الذهب وسعر صرف الدولار، مما يؤدي إلى زيادة تكاليف الإنتاج والاستيراد.

vanilla extract

2 cups

all-purpose flour

2/3 cup

HERSHEY'S Cocoa

1 1/4 tsps

baking soda

1/4 tsp

baking powder

1 1/3 cups

milk

2 Tbsps

يؤدي ارتباط أسعار الذهب وسعر صرف الدولار بتكاليف المواد الخام والاستيراد إلى تأثير مباشر على أسعار السيارات في الأسواق.

creme de cacao (chocolate-flavored liqueur) (optional)

Chocolate Ganache Glaze

HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Bars (6.8 oz), broken into pieces

1/4 cup

whipping creme

1 Tbsp

butter

1 1/2 tsps

creme de cacao (chocolate-flavored liqueur) or water

Directions

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.2

Beat butter, sugar, eggs and vanilla in large bowl until blended. Stir together flour, cocoa, baking soda and baking powder; add to butter mixture alternately with milk, blending just until combined. Pour batter into prepared pans.3

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Sprinkle each layer with 1 tablespoon creme de cacao, if desired; cool completely.4

Meanwhile, prepare Creme De Cacao Filling. Split each cake layer horizontally into 2 layers. Place one layer on serving plate; spread with one-third of Filling. Repeat layering with remaining cake and Filling, ending with cake layer. Cover tightly; refrigerate at least 8 hours.5

Prepare Chocolate Ganache Glaze; spoon on top of chilled cake, allowing glaze to drizzle down side of cake. Refrigerate.

Creme De Cacao Filling: Beat 1 cup (1/2-pt) cold whipping cream, 2 tablespoons creme de cacao (optional) and 1 tablespoon HERSHEY'S Cocoa in small bowl until stiff. Cover; refrigerate. About 2 cups.

Chocolate Ganche Glaze: Combine chocolate bar pieces, whipping cream and butter in medium saucepan; cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Stir in creme de cacao. Cool to lukewarm (glaze will be slightly thickened). About 1 cup.