Chocolate Torte

Chocolate Torte


Unique recipe makes 2 – 9 inch spherical pans Change Servings
Makes servings US Metric Regulate Recipe (Assist)
  • 1 (18.25 ounce) package deal darkish chocolate cake combine

  • 1 cup heavy whipping cream

  • 1 (eight ounce) package deal cream cheese

  • 2/three cup packed brown sugar

  • 1 teaspoon vanilla extract

  • 1 (1 ounce) sq. unsweetened chocolate

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Chocolate Torte


  1. Put together and bake chocolate cake as directed on package deal. Bake in 2 – 9 inch spherical pans. Permit muffins to chill. When desserts are cool, reduce every one in half with an extended serrated knife, making 4 layers.
  2. In a big bowl, mix cream cheese, brown sugar and vanilla. Beat till tender.
  3. In a separate bowl, whip cream to mushy peaks, then fold into cream cheese combination.
  4. Place the underside layer of cake on the serving plate. Unfold 1/four of the filling on cake layer, then proceed to stack up layers with 1/four of the filling on every layer. End prime with the ultimate 1/four of filling and grate the chocolate on prime. Refrigerate for six hours earlier than serving.


  • Energy
  • 181 kcal
  • 9%
  • Carbohydrates
  • 24.2 g
  • eight%
  • Ldl cholesterol
  • 24 mg
  • eight%
  • Fats
  • eight.eight g
  • thirteen%
  • Fiber
  • zero.7 g
  • three%
  • Protein
  • 2.1 g
  • four%
  • Sodium
  • 197 mg
  • eight%

* % Day by day Values are based mostly on a 2,000 calorie weight loss plan.

Recipe by Erika L. Drapala

“A 4 layer darkish chocolate torte with a cream cheese and cream frosting. This cake is a household custom. Each event deserves a Chocolate Torte!”

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