Dark & White Chocolate Torte Recipe

Dark White Chocolate Torte
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  • Eggs 4
  • Superfine sugar 1/2 cup
  • All purpose flour 3/4 cup
  • Dark chocolate cream:
  • Olpers cream 2/3 cup
  • Dark chocolate(broken into pieces) 5, 1/2 ounces
  • White chocolate frosting:
  • White chocolate 2, 3/4 ounces
  • Butter 1 tbsp
  • Milk 1 tbsp
  • Confectioners sugar 4 tbsp
  • Chocolate caraque as required
  • Cooking Directions


    1. Grease an 8 inch round spring form pan and line the base.

    2. Beat the eggs and superfine sugar in a large mixing bowl with an electric mixer for about 10 minutes, or until the mixture is very light and foamy and the beater leaves a trail that lasts a few seconds when lifted.

    3. Sift the flour and fold in with a metal spoon or spatula.

    4. Pour into the prepared pan and bake in a preheated oven at 350F for 35-40 minutes, or until springy to the touch.

    5. Cool the cake slightly in the pan, then transfer to a wire rack to cool completely.

    6. Cut the cold cake into 2 layers.

    7. To make the chocolate cream, place the cream in a sauce pan and bring to a boil, stirring.

    8. Add the chocolate and stir until melted and well combined.

    9. Remove from the heat and let cool.

    10. Beat with a wooden spoon until the mixture starts to thicken.

    11. Sandwich the 2 cake layers together with the chocolate cream and place on a wire rack.

    12. To make the frosting, melt the chocolate and butter together and stir until thoroughly blended.

    13. Beat in the milk and confectioners sugar.

    14. Beat for a few minutes, until the frosting is cool.

    15. Pour it over the cake and spread with a spatula to coat the top and sides.

    16. Decorate with chocolate caraque and allow to set.

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