white chocolate christmas torte
I found this recipe in the bonus book from Simple and Delicious Magazine. This raspberry-filled cake is an especially lovely ending for a holiday feast. Don't be intimidated by the list of ingredients. It takes some time, but this show-stopping dessert is really quite simple, is what the add says!!! I haven't made this yet, but sounds so delish and looks so elegant.
No Image
prep time
30 Min
cook time
30 Min
method
Bake
yield
12 serving(s)
Ingredients
- 1 1/2 cups butter, cubed (3 sticks)
- 3/4 cup water
- 4 ounces white baking chocolate, chopped (squares)
- 1 1/2 cups buttermilk
- 4 - eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon rum extract
- 3 1/2 cups flour
- 2 1/4 cups sugar
- 1 1/2 teaspoons baking soda
- 1 cup pecans, chopped and toasted
- FROSTING
- 4 ounces (squares) white baking chocolate, chopped
- 11 ounces cream cheese, softened
- 1/2 cup butter, softened (1 stick)
- 1 teaspoon vanilla extract
- 1/4 teaspoon rum extract
- 6 cups confectioners' sugar
- 1 cup raspberry jam, seedless, divided
How To Make white chocolate christmas torte
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Step 1In a large saucepan, combine butter, water and white chocolate; cook and stir over low heat until melted. Remove from the heat; stir in the buttermilk, eggs and extracts.
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Step 2In a small bowl, combine 1/2 cup flour and pecans. In a large mixing bowl, combine the sugar, baking soda and remaining flour. Gradually beat in the butter mixture. Stir in the flour mixture.
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Step 3Pour into three greased and floured 9-in round baking pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely.
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Step 4For frosting, in a small saucepan, melt white chocolate over very low heat. Cool for 10 minutes, stirring occasionaly. In a large mixing bowl, beat cream cheese and butter. Gradually beat in melted chocolate and extracts. Gradually beat in confectioners' sugar until smooth.
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Step 5To assemble, spread 2 tablespoons of jam over one cake layer; spread with 1/2 cup frosting. Repeat layers twice. Spread remaining frosting over top and sides of torte. Warm remaining jam; drizzle over dessert plates. Top with a slice of torte.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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