Chocolate Cinnamon Torte Recipes

CINNAMON CHOCOLATE TORTE

Steps:

• Preheat oven to 375°F.
• Line three 9 inch cake pans with parchment paper. Set aside.
• In a large bowl, beat 1-1/2 cups butter with 1-1/2 cups sugar until light and fluffy. Beat in eggs one at a time.
• In a medium bowl, stir together the flour and cinnamon. Stir this mixture into the butter/sugar mixture with a wooden spoon.
• Divide dough into 8-9 equal portions.
• Spread one portion in each pan.
• Bake for 8-12 minutes or until golden brown.
• Cool the cookies in pans on racks. Remove from pans, reline pans with parchment and repeat with remaining 6 portions of dough.
• When all cookies are baked and cooling, prepare filling.
• Filling:.
• In a large bowl whip the cream until stiff. Sift cocoa and fold into cream.
• In another bowl stir together sugar and sour cream until sugar dissolves. Stir in grated semi-sweet chocolate.
• Fold sour cream mixture into whipped cream mixture.
• To assemble:.
• Arrange one cookie on a cake plate; spread with about 1/9 of filling. Keep layering cookies and filling finishing with filling. Garnish with a pile of chocolate curls.
• To freeze: Freeze on a cardboard cake circle you can purchase at a baking supply store. Layer as above and then insert a few toothpicks in the top to hold the plastic wrap off the top of the torte.
• Wrap in plastic and then in foil. Label and freezer for up to 2 months.
• To serve:.
• Thaw on counter for 1 hour before serving. Unwrap, remove toothpicks and garnish with the chocolate curls.
• To make chocolate curls: Run a vegetable peeler over a brick of chocolate and pieces will "curl" off the peeler.

CHOCOLATE-CINNAMON TORTE

Steps:

• Layers can be made several days ahead and kept in an airtight container. It is a good idea to keep them on their parchment circles. Heat oven to 375 degrees greese cake tin bottoms and place a parchment circle on each. sift flour and cinnamon together. In a large mixer bowl beat together butter and sugar, then eggs until light and fluffy. Reduce speed of mixer, and mix in flour mixture a little at a time until smooth. With a small spatula, spread a thin layer of the batter on each circle. Place each one in the oven as it is ready. With the four bottoms, you can get into a rhythm where three layers are in the oven and one or more are being prepared at the same time. The layers are ready when golden brown. They are rather soft when they come out of the oven, but harden as they cool. Assembling: Whip cream til stiff (no sugar is really necessary) Place a layer on a platter, and cover with cream, put a layer on top and repeat untill all layers are used andyou have a tall cake. Mix cocoa into the cream that is left, and arrange that around the rim of the cake. grate unsweetened chocolate and make curls out of candymaking chocolar, combine. Heap chocolate in the middle of the cake. Arrange the cherries and walnuts alternately around the cocoa flavouredcream. The cake should look really beautiful!

CINNAMON TORTE

Steps:

• Grease as many 9" layer cake pans as you have. Or you can line with parchment paper.
• preheat oven to 375.
• With a mixer beat butter and sugar until light and fluffy. add eggs one at a time while mixer is on. Add flour and cinnamon a little at a time mixing well.
• Let rest 15 minutes.
• Divide dough into 15 portions and pat one portion at a time into cake pan. It will be very thin but this is what makes your layers.
• Bake for 8-12 min or until it starts to brown on the edges. Dump out of the cake pan and do again until all layers are made.
• At this point you can wrap and store these cookie layers until you are ready to use them. The torte is self do not take long to assemble.
• Whip the cream, vanilla and icing sugar together until stiff.
• Set about 1 1/2 cup aside for decorating the top of the Torte.
• Place a small amount of whip cream on the bottom of the cake plate ( this is to anchor or cookie) and place your first cookie on it. Spread with Cream and continue doing this until all cookies and cream are gone.
• Put the remaining whipped cream into a piping bag and do 8 rosettes of whip cream on the top on the Torte.
• Place a cherry on top of each rosette and sprinkler with chocolate curls.
• Refrigerate 4 hours or overnight.