White Chocolate Torte

White Chocolate Torte

A white chocolate cake with raspberry filling and white chocolate frosting is perfect for entertaining.

45 min.prep time
1:55total time
12 servings

Cake

• 3 (1-ounce) squares white baking chocolate
• 1 cup Half & Half ( is half milk half whipping cream)
• 4 Eggs, separated
• 1 1/4 cups sugar
• 1/2 Butter, softened
• 1 teaspoon vanilla
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Filling

• 1 cup whipping cream
• 1 (12-ounce) can raspberry filling

Frosting

• 1/4 Half & Half
• 3 (1-ounce) squares white baking chocolate
• 2 cups powdered sugar
• 1/4 cup Butter, softened
• White chocolate curls, if desired

Directions

1. Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans; set aside. Place 3 ounces white chocolate and 1/4 cup half & half in 1-quart saucepan. Cook over low heat, stirring occasionally, 7-8 minutes or until chocolate is melted. Stir in 3/4 cup half & half. Set aside.
2. Beat egg whites in small bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
3. Combine remaining sugar and 1/2 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks and vanilla. Continue beating until well mixed.
4. Combine flour, baking powder and salt in medium bowl. Add flour mixture alternately with chocolate mixture, beating at low speed until well mixed. Gently stir beaten egg white into flour mixture.
5. Spread batter into prepared pans. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
6. Place 1/4 cup half & half and 3 ounces white chocolate in 1-quart saucepan. Cook over low heat, stirring occasionally, 7-8 minutes or until chocolate is melted. Cool 15 minutes.
7. Meanwhile, beat whipping cream in small bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir in raspberry filling.
8. Combine cooled chocolate mixture, powdered sugar and 1/4 cup butter in small bowl. Beat at medium speed, scraping bowl often, until creamy.
9. Cut each cake layer in half horizontally using serrated knife. To assemble torte, place 1 split cake layer on serving plate; spread with 1 cup filling. Repeat with remaining cake layers and filling, ending with cake layer. Frost top and sides of torte with frosting. Garnish with chocolate curls.

Recipe Tip
– To cut cake layers in half, mark side of cake with toothpicks first before cutting with long serrated knife.

– To make white chocolate curls, place room temperature white baking chocolate on waxed paper. Pressing firmly against chocolate, pull vegetable peeler across chocolate in long, thin strokes.