Fudgy Chocolate Glazed Torte


I used to make this torte all the time back in the day ~ in fact, I made it so much I didn’t even need the recipe. Somehow, I got out of the habit of making it. It’s really chocolatey and I like it because it doesn’t hang around for days begging me to eat it. Now, it will settle when it comes out of the oven (you can see it in the picture below) and that is how it is supposed to be. I just pour the glaze in the middle and spread to the edges so that most of the glaze pools in the sunken part. This torte is also fragile so be very careful when moving from pan to rack to serving plate.

Hershey’s Fudgy Chocolate Torte

3/4 cup butter
6 tablespoons cocoa
1 cup sugar
2/3 cup almonds, ground
2 tablespoons flour
3 eggs, separated
2 tablespoons water
chocolate glaze (recipe follows)

Melt butter in saucepan over medium heat. Stir in cocoa and 3/4 cup sugar, blend until smooth. Remove from heat, cool 5 minutes. Blend in almonds and flour. Beat in egg yolks, one at a time. Stir in water. In medium bowl, beat egg whites until foamy. Gradually add remaining sugar, beating until soft peaks form. Gently fold chocolate mixture into egg whites, blending thoroughly. Pour into greased and floured 9 inch layer pan. Bake at 350º for 30 minutes. Cool 10 minutes. Cake will settle a little. Remove from pan onto wire rack. Cool completely. Invert cake onto serving plate. Spread top and sides with chocolate glaze. Garnish as desired. Serves 8-10.

Chocolate glaze: Melt 2 tbsp. butter in small saucepan over low heat. Add 2 tbsp cocoa and 2 tbsp water, stir constantly until mixture thickens. Do not boil. Remove from heat, add 1/2 tsp. vanilla. Gradually add 1 cup confectioners sugar, beating with whisk until smooth.

Happy Cooking!

Easy Baby Blue Salad

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This is an easier version of baby blue salad. The pecans are delish on their own and would work great on other salads or as a snack. Feel free to use more or less balsamic vinaigrette ~ I happen to think a little goes a long way so I use less. I think I found this recipe in an old issue of Southern Living.

Baby Blue Salad

Easy Baby Blue Salad

1 1/2 cups pecan halves

2 tbsps sugar

1 tbsp creole seasoning

2 packages mixed salad greens

1 (11 ounce) can mandarin oranges, drained

1 pint strawberries, quartered

1/2 cup balsamic vinaigrette

1 (4 ounce) pkg crumbled blue cheese

Place pecans on parchment paper lined baking sheet. Coat pecan with cooking spray. Combine Creole seasoning and sugar and sprinkle over pecans, tossing gently. Bake at 350º for 15 mintues or until pecans are golden brown, stirring once, Cool thoroughly.

Gently toss together greens, mandarin oranges, strawberries, balsamic vinaigrette, and top with crumbled blue cheese and pecans

Happy Cooking!