Chocolate-Vanilla Holiday Torte

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Chocolate-Vanilla Holiday Torte

Post  justmecookin on Wed Dec 30, 2009 9:02 pm

Chocolate-Vanilla Holiday Torte

2 (8-ounce) packages semisweet chocolate squares, chopped
1 cup butter or margarine, cut into pieces
3 cups sugar, divided
11 large eggs, divided
3 (8-ounce) packages cream cheese, softened
3 tablespoons all-purpose flour
1 (8-ounce) container sour cream
4 (1-ounce) white chocolate squares, grated
1 tablespoon vanilla extract
White Chocolate Ganache
Burgundy food paste color
White Chocolate Ribbons and Bow
Garnish: silver ornaments

Line 2 (9-inch) square cakepans with aluminum foil; grease foil. Cook semisweet chocolate and butter in a small saucepan over low heat, stirring until blended. Cool.

Beat 2 cups sugar and 8 eggs at medium speed with an electric mixer 3 minutes or until foamy. Gradually add chocolate mixture, beating at low speed until blended. Pour into 1 prepared pan.

Bake at 325 for 1 hour or until set. Cool on a wire rack. Cover and chill 8 hours. Remove from pan, discarding foil. Trim edges, if necessary.

Beat cream cheese at medium speed with an electric mixer until creamy. Add remaining 1 cup sugar and flour, beating well. Add remaining 3 eggs, 1 at a time, beating just until blended after each addition. Stir in sour cream, white chocolate, and vanilla. Pour into remaining prepared pan.

Bake at 325 for 1 hour. Turn oven off. Leave cake layer in oven, with oven door partially opened, 30 minutes. Remove cake from oven; cool in pan on a wire rack. Cover cake, and chill 8 hours. Remove from pan, discarding foil. Reserve 1 cup White Chocolate Ganache.

Place chocolate layer, bottom side up, on a serving plate. Spread with 1/2 cup White Chocolate Ganache, and top with white chocolate layer, bottom side up. Spread top and sides of cake with remaining ganache. Stir desired amount of food paste into reserved 1 cup ganache.

Insert metal tip No. 2 into a large decorating bag; fill with ganache. Pipe lace design (continuous string of frosting without touching) on top and sides of cake.

Arrange 2 (17- x 2 1/2-inch) White Chocolate Ribbons on cake. Form bow with 1 (13- x 2 1/2-inch) strip; arrange 2 (4- x 2 1/2-inch) strips and 2 (3- x 2 1/2-inch) strips for bow ends. Place 1 (2 1/2- x 1-inch) strip in center of bow for knot.

Store cake in refrigerator. Remove from refrigerator, and let stand at room temperature 1 hour before serving. Garnish, if desired. Makes 1 (2-layer) torte

White Chocolate Ganache
2 (12-ounce) packages white chocolate morsels
1 cup whipping cream

Cook chocolate morsels and cream in a heavy saucepan over low heat, stirring often, until chocolate melts. Chill 45 minutes or until thickened. Beat at medium speed with an electric mixer until spreading consistency. Makes 5 cups

White Chocolate Ribbons and Bow
6 ounces vanilla candy coating
3 1/2 tablespoons light corn syrup
Burgundy food paste color

Melt coating in a small saucepan over low heat. Remove from heat; stir in corn syrup and desired amount of food paste. Cover; chill 1 hour.

Knead mixture until the consistency of dough. (Kneading with warm hands keeps mixture soft; letting it stand on a cool surface hardens it.)

Roll candy coating mixture out onto a cool surface to 1/8-inch thickness. Using a fluted pastry wheel, cut into 2 (17- x 2 1/2-inch) ribbons. Cut remaining mixture into 1 (13- x 2 1/2-inch) strip, 2 (4- x 2 1/2-inch) strips, 2 (3- x 2 1/2-inch) strips, and 1 (2 1/2- x 1-inch) strip. Makes enough for 2 ribbons and bow

justmecookin

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Registration date : 2008-04-23
Location : Germany/USA

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