Chocolate Cream Torte
1/2 cup butter, cubed
3 ounces unsweetened chocolate
1-1/2 cups heavy whipping cream
4 eggs, lightly beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
Filling:
1 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
Icing:
1/4 cup butter
2 ounces unsweetened chocolate
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
3 cups confectioners' sugar, sifted
In heavy saucepan or microwave, melt butter and chocolate; stir until smooth. Cool. In a chilled large bowl, beat cream until soft peaks form. Add the eggs, vanilla and cooled chocolate mixture; beat on low speed just until combine. Combine the flour, sugar, baking powder and salt. With mixer on low speed, add dry ingredients to creamed mixture until just combined.
Pour into three greased and floured 8-in. or 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, beat cream in a chilled small bowl until soft peaks form; set aside. In a large bowl, beat cream cheese until smooth. Beat in confectioners' sugar and vanilla. Add whipped cream, beat until smooth.
Split each cake into two horizontal layers. Place one layer on a serving plate; top with about 1/2 cup filling. Repeat four times. Top with remaining cake layer. Cover and refrigerate.
For frosting, melt butter and chocolate in a heavy saucepan or microwave; stir until smooth. Cool to room temperature; transfer to a large bowl. Add cream and vanilla; mix well. Beat in confectioners' sugar. Spread over top and sides of cake. Garnish with strawberries if desired. Store in the refrigerator. Makes 22 servings.
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