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Cook'n with Betty Crocker 
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Praline Torte with Chocolate Truffle Filling |
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Serves: 12 Print this RecipeMerrie Wimmer - Flower Mound, Texas Bake-Off® Contest 35, 1992 Prize Winner This incredible cake features a praline whipped cream frosting and fudgy truffle filling. It's perfect for a party and can be made ahead of time. TORTE 1 2/3 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 4 egg whites 1 1/2 cups sugar 1 1/2 cups butter or margarine, softened 4 eggs yolks 3/4 cup milk CHOCOLATE TRUFFLE CREAM FILLING 6 ounces dark chocolate candy bar or semisweet baking chocolate, chopped 1 tablespoon butter or margarine 1/3 cup whipping cream MOCHA PRALINE CREAM 1/2 cup sliced almonds 1/4 cup sugar 1 1/2 cups whipping cream 1 tablespoon sugar 1 teaspoon instant coffee granules or crystals 1/4 teaspoon almond extract Heat oven to 375°F. Grease and flour three 8- or 9-inch round cake pans.* In medium bowl, combine flour, baking powder and salt; set aside. In small bowl, beat egg whites until soft peaks form; set aside. In large bowl, combine 1 1/2 cups sugar, 1 1/2 cups butter and egg yolks; beat until light and fluffy. Add flour mixture alternately with milk, beating well after each addition. Fold in beaten egg whites. Pour batter into greased and floured pans. Bake at 375°F. for 15 to 20 minutes or "until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool completely. In small heavy saucepan over very low heat, melt chocolate, stirring constantly until smooth. Remove from heat; stir in 1 tablespoon butter and 1/3 cup whipping cream. If necessary, refrigerate until thickened and of desired spreading consistency, 15 to 30 minutes. Line cookie sheet with foil. In small skillet over low heat, cook almonds and 1/4 cup sugar, stirring constantly, until sugar is melted and almonds are coated. Place on foil-lined cookie sheet; cool. Place coated almonds in plastic bag; coarsely crush with wooden mallet or rolling pin. Set aside. Assemble torte 2 to 3 hours before serving. Place 1 cake layer on serving plate; spread with half of filling. Repeat with second cake layer and remaining filling. Top with remaining cake layer. In small bowl, combine 1 1/2 cups whipping cream, 1 tablespoon sugar, instant coffee granules and almond extract; beat just until stiff peaks form. DO NOT OVERBEAT. Reserve 2 tablespoons crushed almonds for garnish; fold in remaining crushed almonds. Frost top and sides of cake. Before serving, garnish with reserved crushed almonds. Cover; store in refrigerator. *TIP: Layers can be baked 1 at a time if 3 pans are not available. HIGH ALTITUDE - Above 3,500 feet: Increase flour to 2 cups; decrease sugar in torte to 1 1/4 cups. Bake as directed above. Nutrition Per Serving: Calories 640; Protein 7g; Carbohydrate 53g; Fat 47g; Sodium 380mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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