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Recipes for Busy Moms Recipes for Busy Moms

Recipe of the Week, December 9: Chocolate Walnut Torte

Posted by on Dec. 9, 2012 at 8:35 AM
  • 8 Replies

                                Chocolate-Walnut Torte

Chocolate-Walnut Torte

 

1 ½ cups chopped walnuts

1 ½ cups crushed vanilla wafers (about 38 cookies)

1 cup packed brown sugar

1 cup (2 sticks) butter, melted

German Chocolate cake mix

1 ½ cups whipping cream

3 tablespoons granulated sugar

1 teaspoon vanilla

Heat oven to 350. Place cooking parchment paper or waxed paper in

bottoms of 3 round pans, 9x1½”. Stir together walnuts, crushed

cookies, brown sugar and butter. Spread about ¾ cup mixture in

each pan; reserve remaining mixture. Make cake as directed on

package. Pour about 1 ¼ cups batter over mixture in each pan

Bake about 20 minutes or until tops spring back when touched lightly.

Immediately remove from pans to wire rack and peel off paper.

Cool completely.

Beat whipping cream, granulated sugar and vanilla in chilled large

bowl with electric mixer on high speed until stiff. Place l layer, walnut

side up, on serving plate; spread with about ¾ cup of the whipped

cream. Repeat with remaining layers and whipped cream. Or place

whipped cream for top layer in decorating bag fitted with star tip. Pipe

rosettes in center of cake. Cover and refrigerate.

 

Notes: Cookies are easily crushed in food processor, or by placing in

zip-lock plastic bag and smashing with a rolling pin or meat mallet (just

think about that idiot that cut you off in traffic). Any chocolate cake mix

can be used (or if you’re a glutton for punishment-your favorite

from-scratch recipe). You can also use pecans instead of walnuts.

If this is going to be made ahead and held, I use Cool Whip instead of

the whipped cream topping-the taste isn’t as yummy, but it’s more stable.

A variation is to use a yellow cake mix instead of chocolate, and pecans

instead of walnuts. There’s a more pronounced brown sugar taste; call it

Brown Sugar Crunch Torte.

 

Scrumptious. I think this was originally an idea I got from a Betty Crocker

recipe, then I changed it a bit.

Chocolate Leaves, if desired

5 to 6 fresh nonpoisonous (unsprayed) leaves (such as lemon, grape or rose leaves) or pliable plastic leaves

1/4 cup semisweet chocolate chips or 1 oz semisweet baking chocolate

1/2 teaspoon shortening

To make chocolate leaves, wash and dry leaves. In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Using small brush, brush chocolate about 1/8 inch thick over backs of leaves. Refrigerate at least 1 hour until firm. Peel off leaves, handling as little as possible. Cover and refrigerate torte about 4 hours or until chilled. Store in refrigerator.

by on Dec. 9, 2012 at 8:35 AM
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Replies (1-8):
goddess99
by Michelle on Dec. 10, 2012 at 12:54 PM

Oooh looks good.

SweetLuci
by Luci on Dec. 11, 2012 at 4:02 PM

 It really does make a nice impression, and isn't hard to make.

Quoting goddess99:

Oooh looks good.

 

periwinkle163
by Mandy on Dec. 11, 2012 at 6:16 PM

 I love that it tells you how much to use in each pan instead of saying divide evenly, lol.

SweetLuci
by Luci on Dec. 11, 2012 at 6:29 PM

 It was originally for four pans, but I only had three that were the same size, so when I made it, I used large measuring bowls with cup measurements on the side, so I would know for the next time I made it.

Quoting periwinkle163:

 I love that it tells you how much to use in each pan instead of saying divide evenly, lol.

 

northernmommy
by Member on Dec. 11, 2012 at 6:34 PM
This looks so yummy. If my oven worked I'd make it tomorrow.
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delanna6two
by Ruby Member on Dec. 12, 2012 at 12:58 PM

pretty!

KaylaMillar
by Kayla on Dec. 12, 2012 at 4:46 PM
Omg that looks good!!
Posted on CafeMom Mobile
KamsOne
by Jen on Dec. 14, 2012 at 11:42 PM

That looks so good!

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