"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

CHOCOLATE MINT LAYERED TORTE Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for CHOCOLATE MINT LAYERED TORTE, by , is from CUP OF LOVE, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, February 4, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 cups all-purpose flour
1 1/2ups sugar
1/2 cups unsweetened cocoa
1/2 cup butter or margarine, softened
1 cup water
3 eggs
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp vanilla

Filling:
2 cups (1 pint) whipping cream
1 1/2 mint extract
2 tbsp sugar

Glaze:
2 tbsp butter or margarine
1/2 cup semi-sweet real chocolate chips
2 tbsp light corn syrup
1/4 tsp mint extract

Directions:
Directions:
Heat oven to 350. Grease 2 (9 inch) round cake pans. Line each pan with 9-inch round piece of waxed paper; grease waxed paper. Set aside. In large bowl combine all cake ingredients. Beat at medium speed, scraping bowl often, until smooth (2 to 3 minutes). Pour batter into prepared pans. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; removed from pans. Remove waxed paper; cool completely. In chilled small bowl combine chilled whipping cream and 1 1/2 tsp mint extract. Beat at high speed, scraping bowl often, until soft peaks form. Gradually add sugar; continue beating until stiff peaks form (1 to 2 minutes). Reserve 1/2 cup filling for garnish; refrigerate. Cut each cake layer horizontally in half. To assemble torte, place one split cake layer on serving plate; spread with 1/3 of the filling. Repeat with remaining cake layers and filling, ending with cake layer. Refrigerate torte at least 1 hour. In a 1-quart saucepan melt 2 tbsp butter. Stir in chocolate chips and corn syrup. Cook over low heat, stirring constantly, until chocolate chips are melted (2 to 3 minutes). Remove from heat, stir in 1/4 tsp mint extract. Spread glaze over top of torte, allowing glaze to drizzle down sides. Garnish with reserved 1/2 cup filling. (Dollops of filling on top of torte, approximately 8. Place mint leave in each dollop. Refrigerate until ready to serve.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

195W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!