Chocolate Lover's Torte Recipe

Ingredients
<br>- 1/4 cup butter
<br>- 1/3 cup HERSHEY®'S Cocoa Powder
<br>- 2/3 cup butter, softened
<br>- 1 cup white sugar
<br>- 3 eggs, separated
<br>- 1 teaspoon vanilla extract
<br>- 1/4 teaspoon almond extract
<br>- 3/4 cup all-purpose flour
<br>- 1/2 teaspoon salt
<br>- 1/4 cup milk
<br>- 2/3 cup ground almonds
<br>- 1/4 cup water
<br>- 3 tablespoons white sugar
<br>- 1 cup HERSHEY®'S MINI CHIPS™ Semisweet Chocolate
<br>- 1/2 teaspoon vanilla extract
<br><p></p>Directions
<br>step 1: Heat oven to 350 F.  Generously grease and flour 2 heart-shaped or 9-inch round baking pans.
<br>step 2: In small saucepan, melt 1/4 cup butter.  Remove from heat; stir in cocoa.  In large bowl, beat 2/3 cup butter and 1 cup sugar until creamy.  Add chocolate mixture, egg yolks, vanilla and almond extracts; beat until blended.  Gradually add flour, salt and milk; beat until well blended.  Stir in almonds.
<br>step 3: In medium bowl, beat egg whites until foamy; gradually add remaining 3 tablespoons sugar, beating just until soft peaks form.  Gently fold into chocolate mixture.  Pour batter evenly into prepared pans.
<br>step 4: Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.  Cool 10 minutes (cake will settle slightly); remove from pans to wire racks.  Cool completely.
<br>step 5: Place one cake layer on serving plate; spoon half of glaze over layer.  Top with second layer.  Spread top and sides with remaining glaze.  Cool until glaze is set.  Garnish as desired.  10 to 12 servings.
<br>step 6: Smooth and Glossy Chocolate Chip Glaze:  In small saucepan, combine 1/4 cup water and 3 tablespoons sugar.  Heat to boiling, stirring until sugar is dissolved.  Remove from heat; stir in 1 cup Mini Chips and 1/2 teaspoon vanilla extract.  Beat with whisk or spoon until chips are melted.  Use immediately.
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Ingredients
- 1/4 cup butter
- 1/3 cup HERSHEY®'S Cocoa Powder
- 2/3 cup butter, softened
- 1 cup white sugar
- 3 eggs, separated
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup milk
- 2/3 cup ground almonds
- 1/4 cup water
- 3 tablespoons white sugar
- 1 cup HERSHEY®'S MINI CHIPS™ Semisweet Chocolate
- 1/2 teaspoon vanilla extract

Directions
step 1: Heat oven to 350 F. Generously grease and flour 2 heart-shaped or 9-inch round baking pans.
step 2: In small saucepan, melt 1/4 cup butter. Remove from heat; stir in cocoa. In large bowl, beat 2/3 cup butter and 1 cup sugar until creamy. Add chocolate mixture, egg yolks, vanilla and almond extracts; beat until blended. Gradually add flour, salt and milk; beat until well blended. Stir in almonds.
step 3: In medium bowl, beat egg whites until foamy; gradually add remaining 3 tablespoons sugar, beating just until soft peaks form. Gently fold into chocolate mixture. Pour batter evenly into prepared pans.
step 4: Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes (cake will settle slightly); remove from pans to wire racks. Cool completely.
step 5: Place one cake layer on serving plate; spoon half of glaze over layer. Top with second layer. Spread top and sides with remaining glaze. Cool until glaze is set. Garnish as desired. 10 to 12 servings.
step 6: Smooth and Glossy Chocolate Chip Glaze: In small saucepan, combine 1/4 cup water and 3 tablespoons sugar. Heat to boiling, stirring until sugar is dissolved. Remove from heat; stir in 1 cup Mini Chips and 1/2 teaspoon vanilla extract. Beat with whisk or spoon until chips are melted. Use immediately.

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