Rachelle's Chocolate Nut Torte

Rachelle's Chocolate Nut Torte

Michelle Shaw

"Simple torte but looks impressive and most importantly it tastes incredible. Almost everyone will have the ingredients in their pantry already so you can make it anytime but not really at the last minute. It tastes best when refrigerated 24 hours to permit the layers to mingle. This allows the decadent chocolate filling to soak into and soften the cookie-like pastry layers making it easier to serve. The filling can also be made as the most amazing pudding on its own. Enjoy!"
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Ingredients

24 h servings
Serving size has been adjusted!
Original recipe yields 12 servings



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Directions

  • Prep

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  1. Pastry: Butter 3 round 9-inch cake pans. Preheat oven to 350 degrees F (176 degrees C)
  2. Sift flour and baking soda together in small bowl.
  3. In a separate bowl, cream butter. Gradually beat ½ c. sugar into butter. Add egg and beat well.
  4. Add dry ingredients to butter mixture, a little at a time, and mix well.
  5. Divide into three and spread evenly in pans. Do not push pastry into the sides of the pans or edges may burn.
  6. Bake 20-25 min. Cooking time may vary. Remove when they are golden brown. Set aside to cool.
  7. Filling: Scald milk in double boiler.
  8. In small bowl combine sugar, corn starch and cocoa.
  9. In separate bowl, beat eggs slightly and gradually beat in sugar mixture. Stir a little of the scalded milk into the egg mixture. Add remaining milk slowly. You do not want to cook the eggs!
  10. Return to double boiler and cook over boiling water, stirring constantly until mixture thickens and will coat a metal spoon.
  11. Remove from heat. Stir in 1 tbsp. butter and vanilla. Cool. Makes approximately 2 ¾ c. filling.
  12. Assemble cake with pastry layer on bottom adding approx. 1c. of filling between each layer and on the top. Sprinkle ¼ c. nuts between each layer and on top.
  13. Refrigerate for best results at least 24 hours.

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