White Chocolate Dream Torte Recipes

WHITE CHOCOLATE MOUSSE TORTE

Steps:

• Line the base of a 23cm (9 in) round spring form tin with greaseproof paper.
• Melt the butter and stir in the biscuit crumbs. Press into prepared tin and chill for 15 minutes.
• Break chocolate into small pieces and place in saucepan with half the cream. Heat very gently, stirring occasionally until almost smooth - be careful not to overheat as it will solidify again.
• Pour into a bowl and cool for 15 mins or until just beginning to thicken. Stir occasionally.
• Whip the remainder of the cream until it forms soft peaks. Fold into the cool chocolate mixture.
• Pour over the biscuit base and chill for at least 3 hrs, preferably overnight. Sprinkle with icing sugar/cocoa powder, cut into squares and press a raspberry into the centre of each square.

WHITE CHOCOLATE-ALMOND TORTE

Steps:

• Heat oven to 325°F. Grease bottom and side of 9- or 10-inch springform pan with shortening; lightly flour. Place almonds on ungreased cookie sheet; bake 4 to 7 minutes, stirring occasionally, until lightly browned. Reserve 2 tablespoons almonds for garnish. Place remaining almonds in food processor or blender. Cover; process until almonds are ground; set aside.
• In small bowl, mix flour, baking powder and salt; set aside. In large bowl, beat 1/2 cup butter and the granulated sugar with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Add eggs one at a time, beating on high speed after each addition until smooth and blended. Add milk, liqueur, 1 teaspoon vanilla, the flour mixture and ground almonds; beat on medium speed until smooth. Stir in 6 ounces white chocolate. Spread batter in pan.
• Bake 50 to 55 minutes or until center springs back when lightly touched and top is evenly browned. Cool 15 minutes; remove side of pan. Cool completely, about 1 hour 30 minutes.
• Meanwhile, in 2-quart saucepan, heat 4 ounces white chocolate and boiling water over low heat, stirring constantly, just until chocolate is melted. Stir in 1 teaspoon vanilla; cool to room temperature. In large bowl, beat 3/4 cup butter on medium speed until fluffy. Gradually beat in cooled white chocolate mixture and powdered sugar until smooth.
• Run long knife under cake to loosen from pan bottom; transfer to serving plate. Spread frosting over side and top of torte. Garnish with reserved toasted almonds.

WHITE CHOCOLATE-FUDGE TORTE - PILLSBURY 2006

Steps:

• Heat oven to 400 degrees. Grease 9-inch springform pan with shortening or cooking spary. In 3-quart saucepan, melt semisweet chocolate and butter over medium-low heat, stirring constantly, until smooth. Cool Completely, about 35 minutes.
• Meanwhile, in small bowl, beat eggs with electric mixer on high speed 5 minutes or until triple in volume.
• Fold eggs into cooled chocolate mixture until well blended. pour batter evenly into pan.
• Bake 15 to 20 minutes (Cake edges will be set but, center will jiggle when moved). Cool completely in pan on wire rack, about 1 hour 30 minutes. Refrigerate until firm, about 1 hour 30 minutes.
• In heavy 1-quart saucepan, heat white chocolate and 3 Tablespoons of the whipping cream over low heat, stirring frequently, until chocolate is melted. In large bowl, beat cream cheese, powdered sugar and, if desired, creme de cacao with electric mixer on medium speed until smooth. While beating, slowly add white chocolate mixture, beating until smooth, scraping bowl occasionally.
• In small bowl, beat remaining whipping cream with electric mixer on high speed until stiff peaks form. With rubber spatula, fold into white chocolate mixture; if desired, fold in miniature chocolate chips. Spread topping over cake. Refrigerate until firm, at least 1 hour.
• To prepare sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup. In 1-quart saucepan, mix syrup mixture and cornstarch. Stir in jelly. Cook over medium heat, stirring frequently, until thickened and clear. Stir in raspberries. Refrigerate until cold.
• Remove side of pan; leave torte on pan bottom. Serve dessert with sauce. Store in refrigerator.

WHITE CHOCOLATE CHRISTMAS TORTE

Steps:

• In a large saucepan, combine butter, water and white chocolate; cook and stir over low heat until melted. Remove from the heat; stir in the buttermilk, eggs and extracts.
• In a small bowl, combine 1/2 cup flour and pecans. In a large mixing bowl, combine the sugar, baking soda and remaining flour. Gradually beat in the butter mixture. Stir in the flour mixture.
• Pour into three greased and floured 9-in round baking pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely.
• For frosting, in a small saucepan, melt white chocolate over very low heat. Cool for 10 minutes, stirring occasionaly. In a large mixing bowl, beat cream cheese and butter. Gradually beat in melted chocolate and extracts. Gradually beat in confectioners' sugar until smooth.
• To assemble, spread 2 tablespoons of jam over one cake layer; spread with 1/2 cup frosting. Repeat layers twice. Spread remaining frosting over top and sides of torte. Warm remaining jam; drizzle over dessert plates. Top with a slice of torte.

WHITE CHOCOLATE-FUDGE TORTE

Steps:

• Heat oven to 400°F. Spray 9-inch springform pan with nonstick cooking spray. In large saucepan, melt semisweet chocolate and butter over medium-low heat, stirring constantly until smooth. Cool 35 minutes or until completely cooled.
• Meanwhile, beat eggs in small bowl at high speed for 5 minutes or until triple in volume. Fold eggs into cooled chocolate until well blended. Pour into sprayed pan.
• Bake at 400°F. for 15 to 20 minutes. Cake edges will be set but center will jiggle when moved. Cool in pan on wire rack for 1 1/2 hours or until completely cooled. Refrigerate 1 1/2 hours or until firm.
• Heat white chocolate and 3 tablespoons whipping cream in heavy small saucepan over low heat, stirring frequently, until chocolate is melted. In large bowl, beat cream cheese, powdered sugar and crème de cacao until smooth. While beating, slowly add white chocolate mixture until smooth. In chilled small bowl, beat remaining whipping cream until stiff peaks form. Fold into white chocolate mixture. Fold in miniature chocolate chips. Spread over cake. Refrigerate until firm, 1 hour or overnight.
• To prepare sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup. In small saucepan, combine syrup mixture and cornstarch; mix well. Add jelly; cook and stir over medium heat until thickened and clear. Stir in raspberries. Refrigerate until cold. Serve sauce with dessert. Store in refrigerator.

PAMPERED CHEF AMERICAN DREAM TORTE

Steps:

• Preheat oven to 400.
• Line 10 x 15 jelly roll pan with parchment paper.
• Prepare cake mix according to directions; pour into pan spreading evenly.
• Bake 15-18 minutes or until cake tester comes out clean; cool 10 minutes, then transfer to a cooling rack to cool completely.
• Microwave water on high 1 -2 minutes or until boiling. Add gelatin, stirring until dissolved. Add jam; whisk until smooth.
• Invert cake onto cutting board or other flat surface. Remove paper.
• Prick cake at 1/2" intervals using fork. Brush cake evenly with gelatin mixture.
• Trim 1/4" around edge of cake; discard edges. Cut cake crosswise into 3 equal layers.
• In a bowl whisk cream cheese and milk until smooth. Spoon whipped topping over cream cheese mixture. (Do not mix) Sprinkle with pudding mix; mix well. (Mixture will be very thick).
• Place one cake layer on oval platter. Attach open star tip to a decorator; fill with filling mixture. Pipe a straight border around edge of cake layer.
• Using a large scoop, place 4 scoops of filling down center; spread evenly to border using spreader.
• Top with second cake layer and repeat filling steps.
• For third layer, pipe a decorative star border around the edges.
• Pipe two stripes down the length of cake about 1 inch from each border, leaving center open.
• Arrange raspberries down center opening and blueberries down remaining openings.