Chocolate-Vanilla Holiday Torte

Name: Chocolate-Vanilla Holiday Torte
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Global
Ingredients: 237 milliliters butter or margarine, cut into pieces; 1 serving White Chocolate Ganache; 1 serving White Chocolate Ribbons and Bow; 113 grams white chocolate squares, grated; 680 grams packages cream cheese, softened; 11 larges eggs, divided; 3 Tbsps all-purpose flour; 1 serving Burgundy food paste color; 454 grams packages semisweet chocolate squares, chopped; 227 grams sour cream; 710 milliliters sugar, divided; 1 Tbsp vanilla extract; 1 serving Garnish: silver ornaments

Chocolate-Vanilla Holiday Torte requires approximately 45 minutes from start to finish. This recipe covers 81% of your daily requirements of vitamins and minerals. This recipe serves 1. One serving contains 10737 calories, 142g of protein, and 721g of fat. Head to the store and pick up garnish: silver ornaments, cream cheese, chocolate ribbons and bow, and a few other things to make it today.

Instructions

Line 2 (9-inch) square cakepans with aluminum foil; grease foil.

Equipment you will use

Aluminum Foil

Cook semisweet chocolate and butter in a small saucepan over low heat, stirring until blended. Cool.

Ingredients you will need

Semisweet Chocolate

Butter

Equipment you will use

Sauce Pan

Beat 2 cups sugar and 8 eggs at medium speed with an electric mixer 3 minutes or until foamy. Gradually add chocolate mixture, beating at low speed until blended.

Ingredients you will need

Chocolate

Sugar

Egg

Equipment you will use

Hand Mixer

Pour into 1 prepared pan.

Equipment you will use

Frying Pan

Bake at 325 for 1 hour or until set. Cool on a wire rack. Cover and chill 8 hours.

Equipment you will use

Wire Rack

Oven

Remove from pan, discarding foil. Trim edges, if necessary.

Equipment you will use

Aluminum Foil

Frying Pan

Beat cream cheese at medium speed with an electric mixer until creamy.

Ingredients you will need

Cream Cheese

Equipment you will use

Hand Mixer

Add remaining 1 cup sugar and flour, beating well.

Ingredients you will need

All Purpose Flour

Sugar

Add remaining 3 eggs, 1 at a time, beating just until blended after each addition. Stir in sour cream, white chocolate, and vanilla.

Ingredients you will need

White Chocolate

Sour Cream

Vanilla

Egg

Pour into remaining prepared pan.

Equipment you will use

Frying Pan

Bake at 325 for 1 hour. Turn oven off. Leave cake layer in oven, with oven door partially opened, 30 minutes.

Equipment you will use

Oven

Remove cake from oven; cool in pan on a wire rack. Cover cake, and chill 8 hours.

Equipment you will use

Wire Rack

Oven

Frying Pan

Remove from pan, discarding foil.

Equipment you will use

Aluminum Foil

Frying Pan

Reserve 1 cup White Chocolate Ganache.

Ingredients you will need

White Chocolate

Place chocolate layer, bottom side up, on a serving plate.

Ingredients you will need

Chocolate

Spread with 1/2 cup White Chocolate Ganache, and top with white chocolate layer, bottom side up.

Ingredients you will need

White Chocolate

Spread

Spread top and sides of cake with remaining ganache.

Ingredients you will need

Spread

Stir desired amount of food paste into reserved 1 cup ganache.

Insert metal tip No. 2 into a large decorating bag; fill with ganache. Pipe lace design (continuous string of frosting without touching) on top and sides of cake.

Ingredients you will need

Frosting

Arrange 2 (17- x 2 1/2-inch) White Chocolate Ribbons on cake. Form bow with 1 (13- x 2 1/2-inch) strip; arrange 2 (4- x 2 1/2-inch) strips and 2 (3- x 2 1/2-inch) strips for bow ends.

Ingredients you will need

White Chocolate

Place 1 (2 1/2- x 1-inch) strip in center of bow for knot.

Store cake in refrigerator.

Remove from refrigerator, and let stand at room temperature 1 hour before serving.

Garnish, if desired.