Pink Chocolate Torte from the best food blog 5starcookies

Hello my dear readers,

This is the best cake in the world.

It is rich, dense and moist. Just like brownies but in a cake way.

If you know what I mean…

So I will repeat:

This recipe is …

the best pink chocolate cake!

Also, it is your new favorite cake recipe! YES!

So, if you are ready as I am we can start shopping.

Shopping List

flour, baking soda, salt
chocolate, water, cocoa
brown sugar, white sugar, butter, eggs
yogurt, vanilla extract
white chocolate, whip cream
Nutella, Milk chocolate spread (Laura Secord)
raspberries, cheese

Equipment

-Mixer

-baking sheet 16×11

-bowls

Line a 16×11 baking sheet with an aluminum foil.

Pink Chocolate Torte from the best food blog 5starcookies -the best chocolate torte

Action Time

Making …the magic or

THE BEST PINK CHOCOLATE TORTE

Ingredients for cake

1 cup unsalted butter

1 cup brown sugar

1/2 cup white sugar

4 large eggs (room temperature)

1/2 cup yogurt

1 tsp rum

1 1/2 cups flour (AP)

1 tsp baking soda

1 tsp salt

1 1/2 cups boiling water

5 oz semisweet chocolate (chopped)

1/4 cup cocoa

Instructions

Bowl #1: Mix 1 1/2 cups flour, 1 tsp baking soda and salt.

Bowl #2 combine the following:

1 1/2 cup boiling water, 1/4 cocoa and 5 oz chopped chocolate.

Mix all ingredients until chocolate is melted.

Set aside to cool.

Beat 1 cup butter and both sugars until light. (about 5 min.)

Add 4 eggs (one at a time) and beat well after each addition.

Then add 1/2 cup yogurt, 1 tsp rum extract.

Mix it.

Alternate adding the flour mixture with chocolate mixture.

(3 addition flour, 2 addition chocolate or flour+chocolate+flour+chocolate+flour)

Be sure all ingredients are incorporated.

Pour the batter into the prepared baking sheet.

Bake from 20 to 25 minutes and 325 F.

Cool it.

When you are ready to assembly the torte, cut into 3 equal pieces. (width = 4 inch)

The size is 4 x 11 for each layer.

***What to do with the rest of cake (4×11) – next post

Chocolate Filling

In a bowl mix 8 oz of cheese (Philadelphia).

Add 2 cups Nutella, 1 cup milk chocolate spread (Laura Secord).

Mix all ingredients together until smooth. (about 1 minute)

In another bowl mix whip cream.

Add whipped cream into cheese/chocolate mixture and mix until incorporated. (don’t over mix)

Keep in the fridge.

Raspberry Filling

3/4 cup heavy cream

2 and 3/4 cups white chocolate chips

3/4 cup fresh raspberries

Add 3/4 cup of raspberries into a food processor.

Process until smooth, about 1 minute.

Strain through a fine-mesh sieve into a bowl.

Set aside.

Add 2 3/4 cups white chocolate chips into 4 cup measuring glass (or bowl).

Boil 3/4 cup heavy cream in a small saucepan.

Pour over white chocolate chips.

Leave it for 5 minutes. (don’t mix)

After 5 minutes, using a hand mixer mix white chocolate and cream.

The mixture should be smooth.

Cool it. (about 1 hour)

When you have your white chocolate mixture cooled add raspberry juice.

Mix using a spatula or wooden spoon.

Keep in the fridge until ready to be used.

How to assemble this cake?

Layer 1 + Raspberry Filling

Layer 2 + Chocolate Filling

Layer 3 + Chocolate and Raspberry Filling

Decorate and chill for five hours before serving.

Pink Chocolate Torte from the best food blog 5starcookies-decorate your favorite chocolate cake

To print this recipe, please check the box below.

Pink Chocolate Torte - The Best Cake Ever

The best chocolate cake recipe ... ever

Ingredients

1 cup unsalted butter
1 cup brown sugar
1/2 cup white sugar
4 large eggs (room temperature)
1/2 cup yogurt
1 tsp rum
1 1/2 cups flour (AP)
1 tsp baking soda
1 tsp salt
1 1/2 cups boiling water
5 oz semisweet chocolate (chopped)
1/4 cup cocoa
-----------------------------------------------------
Chocolate Filling
8 oz of cheese (Philadelphia).
2 cups Nutella
1 cup milk chocolate spread (Laura Secord).
1 cup heavy cream
___________________________________
Raspberry Filling
3/4 cup heavy cream
2 and 3/4 cups white chocolate chips
3/4 cup fresh raspberries

Instructions

Bowl #1: Mix 1 1/2 cups flour, 1 tsp baking soda and salt.
Bowl #2 combine the following:
/2 cup boiling water, 1/4 cocoa and 5 oz chopped chocolate.
Mix all ingredients until chocolate is melted.
Set aside to cool.
Beat 1 cup butter and both sugars until light. (about 5 min.)
Add 4 eggs (one at a time) and beat well after each addition.
Then add 1/2 cup yogurt, 1 tsp rum extract.
Mix it.
Alternate adding the flour mixture with chocolate mixture.
(3 addition flour, 2 addition chocolate or flour+chocolate+flour+chocolate+flour)
Be sure all ingredients are incorporated.
Pour the batter into the prepared baking sheet.
Bake from 20 to 25 minutes and 325 F.
Cool it.
When you are ready to assembly the torte, cut into 3 equal pieces. (width = 4 inch)
The size is 4 x 11 for each layer.
***What to do with the rest of cake (4x11) - next post
Chocolate Filling
In a bowl mix 8 oz of cheese (Philadelphia).
Add 2 cups Nutella, 1 cup milk chocolate spread (Laura Secord).
Mix all ingredients together until smooth. (about 1 minute)
In another bowl mix whip cream.
Add whipped cream into cheese/chocolate mixture and mix until incorporated. (don’t over mix)
Keep in the fridge.
Raspberry Filling
Add 3/4 cup of raspberries into a food processor.
Process until smooth, about 1 minute.
Strain through a fine-mesh sieve into a bowl.
Set aside.
Add 2 3/4 cups white chocolate chips into 4 cup measuring glass (or bowl).
Boil 3/4 cup heavy cream in a small saucepan.
Pour over white chocolate chips.
Leave it for 5 minutes. (don’t mix)
After 5 minutes, using a hand mixer mix white chocolate and cream.
The mixture should be smooth.
Cool it. (about 1 hour)
When you have your white chocolate mixture cooled add raspberry juice.
Mix using a spatula or wooden spoon.
Keep in the fridge until ready to be used.
How to assemble this cake?
Layer 1 + Raspberry Filling
Layer 2 + Chocolate Filling
Layer 3 + Chocolate and Raspberry Filling
Decorate and chill for five hours before serving.