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Decadent Holiday Chocolate Torte Recipe
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Decadent Holiday Chocolate Torte
3 eggs, separated
1/8 teaspoon cream of tartar
1-1/2 cups sugar
1 cup (2 sticks) butter or margarine, melted
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/2 cup HERSHEY'®S Cocoa or HERSHEY'®S Dutch Processed Cocoa
1/4 cup water
1 cup finely chopped pecans
Semi-Sweet Glaze (recipe follows)
Snowy White Cut-Outs (optional)
HERSHEY'®S Holiday Bits (optional)
1. Heat oven to 350°F. Line bottom and sides of 9-inch springform
pan with foil; grease foil.
2. Beat egg whites and cream of tartar in small bowl until soft
peaks form; set aside. Beat egg yolks, sugar, melted butter and
vanilla in large bowl until well blended. Add flour, cocoa and
water; stir in pecans. Gradually fold reserved egg white mixture
into chocolate mixture; spread into prepared pan.
3. Bake 45 to 55 minutes or until firm to touch; cool completely in
pan on wire rack. Invert onto serving plate; remove foil. Cover;
refrigerate. Prepare Semi-Sweet Glaze. Spread top and sides of torte
with prepared glaze. Cover; refrigerate. Prepare Snowy White
Cut-Outs, if desired; garnish top of torte with cut-outs. Press
holiday bits onto sides, if desired.
Semi-Sweet Glaze: Place 1 cup HERSHEY'®S Semi-Sweet Chocolate Chips
and 1/3 cup whipping cream in small microwave-safe bowl. Microwave
at HIGH (100%) 1 minute; stir until smooth. Use immediately.
Snowy White Cut-Outs: Line tray with heavy duty foil. Melt 1-2/3
cups (10-ounce package) HERSHEY'®S Premier White Chips and 1
teaspoon shortening (do not use butter, margarine, spread or oil) as
directed on package. Immediately spread mixture about 1/8-inch thick
on prepared tray. Before mixture is firm, cut into desired shapes
with small cookie cutters; do not remove from tray. Cover;
refrigerate until firm. Gently peel off shapes.
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