Holidays

This year I tried my hand at the family’s traditional Easter dessert: chocolate whipping cream torte. It was hands-down the most involved dessert recipe I have ever taken on. It’s also amazingly delicious and absolutely perfect for such a special day!

Chocolate Whipping Cream Torte

Cake:
1/2 cup butter
4 squares (4 oz.) unsweetened chocolate
1 1/2 cups heavy cream
4 eggs, well beaten
1 t. vanilla
1 1/2 cups sugar
2 cups flour
2 t. baking powder
1/2 t. salt

Melt the butter with chocolate over low heat or in microwave. Cool; set aside.

Beat cream in mixer on high/medium speed until soft peaks form.

Reduce speed to low; add cooled chocolate mixture, beaten eggs, and vanilla to whipped cream until just mixed.

Sift together flour, sugar, b.powder, and salt.

With mixer on low speed, add dry ingredients to creamed mixture until just mixed.

Pour into three greased and floured 8 or 9 inch pans.

Bake at 350 for 20-25 minutes.

Cool in pans for 5 minutes; turn onto cooling racks.

Cool completely; wrap tightly in saran wrap and refrigerate.

Filling:
1 cup heavy cream
1 pkg. cream cheese (8 oz) softened
1 cup confectioners’ sugar, sifted
1 t. vanilla

Whip cream until soft peaks form. Set aside. Beat the cream cheese until smooth and creamy; add conf. sugar and vanilla, mixing well. Add whipped cream to cream cheese mixture and beat until smooth. Set aside.

Split chilled cake layers in half. Divide filling and spread even portions between cake layers.

Chill while preparing icing.

Icing:
1/4 cup butter
2 squares (2 oz.) unsweetened chocolate
1/2 cup heavy cream
1 t. vanilla
3 cups confectioners’ sugar, sifted

Melt butter with chocolate; cool. Add heavy cream and vanilla to chocolate mixture; blend well. Add sugar; beat until of spreading consistency. Frost cake with the icing; refrigerate until serving time.

Tackle the mound of dishes that are now filling your sink.

Lastly, serve it to people you love and watch them go absolutely nuts over it. This simple step makes it all worthwhile!