Easy Homemade Double Chocolate Mint Torte Recipe

Easy Homemade Double Chocolate Mint Torte Recipe

Easy Homemade Double Chocolate Mint Torte Recipe. You need a new dish in a hurry? Stumped by how to make that something special? Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? We can help with your busy lifestyle. You can find Double Chocolate Mint Torte here.

While you might think these recipe to be quite complex and time consuming, most of them are quite simple, using less than ten ingredients and can be completed inside of an hour. The best part is how incredibly delectable these recipes are. The taste reminds you of dining in a 5 star restaurant, while in the comfort of your own home.

Double Chocolate Mint Torte is one of the most popular of current trending foods on Pinterest. It’s easy, it’s quick, and its yummy. It is enjoyed by millions every day. Double Chocolate Mint Torte is something which I’ve loved when my friend come in week day. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients and a few step. Here is how you cook that.

Ingredients of Easy Homemade Double Chocolate Mint Torte Recipe

  1. CAKE
  2. 1/2 cup cake flour
  3. 1/3 cup unsweetened cocoa powder
  4. 3/4 tsp baking powder
  5. 1/4 tsp salt
  6. 5 large eggs, at room temperature
  7. 1/4 tsp cream of tartar
  8. 3/4 cup granulated sugar, divided use
  9. 1 tsp vanilla extract
  10. confectionery sugar for dusting
  12. 1 cup heavy whipping cream
  13. 8 oz semi sweet cbocolate, chopped ( chocolate cnips can be used )
  14. 1 1/2 tsp pure peppermint extract
  15. GLAZE
  16. 8 oz semi sweet chocolate chips
  18. 1/4 cup shaved chocolate mint candy, I used andes mints
  19. 1/4 cup chocolate mint sprinkles
  20. fresh whipped cream and strawberries

How To Make Easy Homemade Double Chocolate Mint Torte Recipe

  1. MAKE WHIPPED PEPPERMINT FILLING, it needs time to chill

  2. Have chocolate in a large bowl. Heat cream to a simmer either on stovetop or microwave. Pour hot cream over chocolate, let sit one minute than stir until smooth. Cool 5 minutes then stir in peppermint extract. Chill, uncovered until very cold. At least 2 hours or longer


  4. Preheat oven to 350. Spray a 15 by 10 inch jelly roll pan with non stick spray. Line pan with parchment paper, spray parchment with non stick spray

  5. In a bowl, whisk flour, cocoa,powder, baking powder and salt.

  6. Separate egg yolks and egg whites, yolks in one large bowl whites in another large bowl. Beat the whites and cream of tartar until soft peaks, slowly add 1/4 cup of the granulated sugar and beat until stiff peaks form

  7. Beat egg yolks with remaining 1/2.cup sugar and vanilla until thick and light 2 to 4 minutes. Fold in chocolate/ flour mixture just until combined

  8. Fold 1/4 egg white mixture into yolk mixture, then fold on remaining being careful not to deflate but mixing thoroughly

  9. Spread batter evenly Into prepared pan. Bake 12 to 14 minutes until a toothpick comes out just clean

  10. Cool 2 minutes in pan on wire rack. Meanwhile dust a clean kitchen towel lightly with confectioners sugar. Run a small sharp knife around all edges of cake to release and stuck pieces. Invert cake onto prepared towel. Carefully peel off parchment and cool completely on wire rack

  11. When cake is cool.cut into 4 even slices as shown below

  12. WHIP CHOCOLATE PEPPERMINT FILLING AND ASSEMBLE CAKE, beat cold chocolate peppermint cream just until light and fluffy. Place one of the 4 layers of cake on serving platter and frost with 1/3 of the chocolate peppermint filling

  13. Add a second layer of cake and frost with another 1/3 of the chocolate peppermint filling. Add third layer of cake and frost with remaining frosting. Finally add the forth top layer and make chocolate glaze for this layer


  15. Melt chocolate chips in the microwave just until melted, stir until.smooth an pour over cake top.while warm. Decorate while chocolate is still.warm.with the shaved mint candy and sprinkles so they will stick. Refrigerate to set chocolate topping

  16. Serve with whipped cream and strawberries

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