CHOCOLATE MINT TORTE RECIPE - (4.7/5)
Provided by lakecar
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F. Prepare a 10-inch x 15-inch jelly roll pan by lining with parchment and spritzing with cooking spray. For the cake batter: In a stand mixer whip the eggs until thick and pale yellow. Gradually beat in the sugar, salt, and vanilla. Sift together the flour, cocoa, and baking powder. Fold into the thick egg mixture. In a measuring cup, whisk together the oil and buttermilk. Fold into the chocolate batter until just combined. Pour the cake batter into the prepared pan and bake for 8 to 12 minutes. The edges will begin to pull away from the sides of the pan and the center will spring back when lightly pressed. Remove the cake from the oven and use a knife to loosen the edges. Lift the cake and parchment paper onto a rack to cool. To prepare the mint filling: In a small bowl stir together the sugar and whipped cream stabilizer. In a large bowl, mix the cream, peppermint oil and green food coloring. Whip the cream until it begins to thicken. Sprinkle in the sugar mixture and continue whipping until the mixture is quite thick and mousse-like. To prepare the ganache: Place the chopped chocolate in a heat-proof bowl. Add the heavy cream and microwave for 60 to 90 seconds, or until the cream is very hot. Whisk together the mixture until the chocolate melts and the ganache is smooth. Place in the freezer for 20 minutes, to cool and thicken. To assemble the cake: Cut the cooled cake crosswise into four even sections, each a scant 4-inch x 10-inches. Spread three of the sections with 1/4th of the cooled, thickened ganache. Reserve the last 1/4th of ganache for serving. Divide the filling into thirds. Spread or pipe 1/3 of the filling onto each ganache-topped cake section. Be sure to leave one cake section unfilled, to place on top. Carefully stack the three filled sections. Place the fourth (unfilled) section on top, pressing down on the whole stack gently. Wrap the whole torte firmly in plastic wrap. Freeze at least 2 hours, or up to 2 days. Remove from the freezer, remove the plastic wrap, and let the cake thaw for about 15 minutes before serving. Reheat the reserved ganache, and pour it over the cake before slicing. Serve cold. Makes 10 to 12 servings. Tips: The whipped cream stabilizer in the recipe can be replaced with 4 teaspoons of Instant ClearJel. For best results, the cream does need to be stabilized, regular whipped cream will not work well for this recipe. 1/2 teaspoon of peppermint extract can replace the peppermint oil in the recipe. Adjust to taste. Pale pink coloring would also work nicely with the mint flavoring.
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Mehar Zada
[email protected]This torte is the perfect dessert for a party or special occasion.
md shafiq
[email protected]I would definitely recommend this recipe to anyone who loves chocolate mint.
Ibrahime Rakibe
[email protected]This torte is a bit too sweet for my taste, but it's still very good.
warda fahd
[email protected]I'm not a big fan of chocolate mint, but this torte was surprisingly delicious.
Brainyark Gemstone
[email protected]This torte is very rich, so a little goes a long way.
Sweet Meriment
[email protected]I love the presentation of this torte. It's so elegant and impressive.
Nomatamsanqa Tantsi
[email protected]This torte is a bit pricey to make, but it's worth every penny.
Filimon estifanos
[email protected]I've never made a torte before, but this recipe was easy to follow and the results were amazing.
Keamogetswe Bopape
[email protected]This torte is so rich and decadent, it's the perfect dessert for a special occasion.
Kaliyah Watkins
[email protected]I made this torte for my husband's birthday and he loved it!
Amoo Samson
[email protected]This is the best chocolate mint torte I've ever had.
Zebi M
[email protected]I'm not a big fan of mint, but I really enjoyed this torte.
Duut Michael
[email protected]I highly recommend this recipe to anyone who loves chocolate and mint.
jacob clark
[email protected]This torte is a bit time-consuming to make, but it's worth the effort.
Toyin Malcolm
[email protected]I love the combination of chocolate and mint in this torte. It's the perfect dessert for a special occasion.
Isabell B
[email protected]This is my favorite chocolate mint torte recipe. It's so rich and delicious.
OUSSAMA
[email protected]I've made this torte several times and it's always a success.
Raymond walter
[email protected]The instructions were easy to follow and the torte turned out beautifully.
Asif Alekhan
[email protected]I made this for a party and it was a huge hit! Everyone loved it.
Functional FreakFace
[email protected]This torte is heaven! The chocolate and mint flavors are perfectly balanced, and the texture is dense and decadent.