practical, how making recipe Double Chocolate Mint Torte with 20 ingredients and 16 stages of easy cooking, which is easy and delicious.
Without fail recipe ultimate Double Chocolate Mint Torte easy, delicious, practical.
Good Evening mother, at this time you can present recipe Double Chocolate Mint Torte with 20 ingredients and 16 steps. Below this is how to prepare, please observe carefully.
In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 20 ingredients and 16 stages of easy cooking Double Chocolate Mint Torte.
Ingredients all Double Chocolate Mint Torte
Prepare : CAKE.
Needed 1/2 cup : cake flour.
Needed 1/3 cup : unsweetened cocoa powder.
Needed 3/4 tsp : baking powder.
Needed 1/4 tsp : salt.
Prepare 5 : large eggs, at room temperature.
Prepare 1/4 tsp : cream of tartar.
Prepare 3/4 cup : granulated sugar, divided use.
Prepare 1 tsp : vanilla extract.
Needed : confectionery sugar for dusting.
Needed : WHIPPED CHOCOLATE PEPPERMINT GANACHE FILLING.
Prepare 1 cup : heavy whipping cream.
Needed 8 oz : semi sweet cbocolate, chopped ( chocolate cnips can be used ).
Prepare 1 1/2 tsp : pure peppermint extract.
Prepare : GLAZE.
Needed 8 oz : semi sweet chocolate chips.
Prepare : GARNISH.
Needed 1/4 cup : shaved chocolate mint candy, I used andes mints.
Prepare 1/4 cup : chocolate mint sprinkles.
Prepare : fresh whipped cream and strawberries.
If all raw materials Double Chocolate Mint Torte it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.
Process Cooking Double Chocolate Mint Torte
MAKE WHIPPED PEPPERMINT FILLING, it needs time to chill.
Have chocolate in a large bowl. Heat cream to a simmer either on stovetop or microwave. Pour hot cream over chocolate, let sit one minute than stir until smooth. Cool 5 minutes then stir in peppermint extract. Chill, uncovered until very cold. At least 2 hours or longer.
MAKE CAKE.
Preheat oven to 350. Spray a 15 by 10 inch jelly roll pan with non stick spray. Line pan with parchment paper, spray parchment with non stick spray.
In a bowl, whisk flour, cocoa,powder, baking powder and salt..
Separate egg yolks and egg whites, yolks in one large bowl whites in another large bowl. Beat the whites and cream of tartar until soft peaks, slowly add 1/4 cup of the granulated sugar and beat until stiff peaks form.
Beat egg yolks with remaining 1/2.cup sugar and vanilla until thick and light 2 to 4 minutes. Fold in chocolate/ flour mixture just until combined.
Fold 1/4 egg white mixture into yolk mixture, then fold on remaining being careful not to deflate but mixing thoroughly.
Spread batter evenly Into prepared pan. Bake 12 to 14 minutes until a toothpick comes out just clean.
Cool 2 minutes in pan on wire rack. Meanwhile dust a clean kitchen towel lightly with confectioners sugar. Run a small sharp knife around all edges of cake to release and stuck pieces. Invert cake onto prepared towel. Carefully peel off parchment and cool completely on wire rack.
When cake is cool.cut into 4 even slices as shown below.
WHIP CHOCOLATE PEPPERMINT FILLING AND ASSEMBLE CAKE, beat cold chocolate peppermint cream just until light and fluffy. Place one of the 4 layers of cake on serving platter and frost with 1/3 of the chocolate peppermint filling.
Add a second layer of cake and frost with another 1/3 of the chocolate peppermint filling. Add third layer of cake and frost with remaining frosting. Finally add the forth top layer and make chocolate glaze for this layer.
MAKE GLAZE.
Melt chocolate chips in the microwave just until melted, stir until.smooth an pour over cake top.while warm. Decorate while chocolate is still.warm.with the shaved mint candy and sprinkles so they will stick. Refrigerate to set chocolate topping.
Serve with whipped cream and strawberries.
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