TRIPLE CHOCOLATE TORTE

TRIPLE CHOCOLATE TORTE

By:
ANNIE W
Edited on Jan 03, 2008

RICH IN CHOCOLATE AND VERY GOOD

Ingredients

2-EGGS
1-1/2 CUPS SUGAR DIVIDED
1-1/4 CUPS ALL-PURPOSE FLOUR
1/2-CUP NESTLE'S COCOA
3/4- TSP BAKING SODA
1/2-TSP SALT
1/2-CUP VEGETABLE OIL
1-CUP BUTTERMILK OR SOUR MILK

CHOCOLATE CREAM FILLING
2/3-CUP SUGAR
1/3 CUP NESTLE'S COCOA
1-1/2-CUPS COLD WHIPPING CREAM
1-1/2 TSP VANNILA EXTRACT

CHOCOLATE GLAZE
1-TABLESPOON BUTTER OR MARGARINE
3-TABLESPOONS LIGHT CORN SYRUP
1-TABLESPOON WATER
1-CUP NESTLE'S SEMI-SWEET CHOCOLATE CHIPS

Directions

HEAT OVEN TO 350F. GREASE AND FLOUR TWO 9-INC ROUND BAKING PANS. IN SMALL MIXER BOWL,BEAT EGG WHITES UNTIL FOAMY;GRADUALLY ADD 1/2 CUP SUGAR,BEATING UNTIL STIFF PEAKS FORM.

IN LARGE MIXER BOWL,STIR TOGETHER REMAINING 1 CUP SUGAR,FLOUR,COCOA,BAKING SODA AND SALT. ADD OIL,BUTTERMILK AND EGG YOLKS;BEAT UNTIL SMOOTH. GENTLY FOLD EGG WHITES INTO BATTER. POUR BATTER INTO PREPARED PANS.

BAKE 25 TO 30 MINUTES OR UNTIL CAKE SPRINGS BACK WHEN TOUCHED LIGHTLY IN CENTER.COOL 5 MINUTES; REMOVE FROM PANS TO WIRE RACKS. COOL COMPLETELY.

WITH LONG SERRATED KNIF,CUT EACH CAKE LAYER HORIZONTALLY IN HALF. SPREAD ONE CAKE LAYER WITH ONE-THIRD OF CHOCOLATE CREAM FILLING; TOP WITH SECOND LAYER. REPEAT PROCEDURE ENDING WITH PLAIN LAYER ON TOP.

PREPARE CHOCOLATE GLAZE;GLAZE CAKE. DECORATE WITH CHOCOLATE LEAVES, IF DESIRED. REFRIGERATE UNTIL SERVING TIME. COVER; REFRIGERATE LEFTOVER TORTE

CHOCOLATE CREAM FILLING
IN SMALL MIXER BOWL, COMBINE SUGAR AND COCOA. ADD WHIPPING CREAM AND VANILLA; BEAT ON LOW SPEED OF ELECTRIC MIXER UNTIL BLENDED.BEAT ON MEDIUM SPEED UNTIL STIFF.

CHOCOATE GLAZED
IN SMALL SAUCEPAN, COMBINE BUTTER,LIGHT CORN SYRUP AND WATER. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY,UNTIL MIXTURE BEGINS TO BOIL. REMOVE FROM HEAT; ADD CHOCLATE CHIPS, STIRRING UNTIL MELTED. COOL TO ROOM TEMPERATURE

Not a NESTLÉ®-tested recipe.


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