Ingredientes para Pistachio Fudge Torte
- 1 (18.25 ounce) package Betty Crocker Super Moist fudge cake mix
- 2 tablespoons instant coffee granules
- water (amount called for on cake mix package)
- 2 1/2 cups heavy whipping cream
- 1/4 cup milk
- not used in recipe
- 8 ounces semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 2 tablespoons light corn syrup
- 1 (3.4 ounce) package instant pistachio pudding mix
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pistachio Fudge Torte? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Pistachio Fudge Torte
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare Betty Crocker Super Moist cake mix according to package directions, adding 2 tablespoons of instant coffee granules to the batter.
- Divide batter evenly between the prepared cake pans.
- Bake for 24-29 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool completely in pans before inverting onto wire racks to cool further.
- Once completely cool, carefully slice each cake horizontally to create four layers.
- **Make the Pistachio Filling:** In a medium bowl, beat 2 cups heavy whipping cream, 1/4 cup milk, and 1 (3.4 ounce) package instant pistachio pudding mix with an electric mixer on high speed for 2 minutes, or until soft peaks form.
- Refrigerate the pudding filling for 10 minutes to allow it to thicken slightly.
- **Assemble the Torte:** Place one cake layer on a serving plate. Spread one-third of the pistachio filling evenly over the cake layer. Repeat with remaining cake layers and filling, reserving a small amount of filling for decoration (optional).
- **Make the Chocolate Glaze:** In a small saucepan, heat 1/2 cup heavy whipping cream over medium heat, stirring occasionally, until it just begins to simmer around the edges.
- Remove from heat and stir in 8 ounces of semi-sweet chocolate chips until smooth and melted.
- Stir in 1 teaspoon vanilla extract and 2 tablespoons light corn syrup.
- Let the glaze stand for 10 minutes to slightly thicken.
- Stir the glaze again before spooning it over the top of the torte, allowing some to drizzle down the sides.
- Refrigerate the torte for at least 2 hours before serving to allow the flavors to meld and the glaze to set.
Nutrition Information (Approximate per serving)
Sodium
188 g
Sugar
1038g
Fat
593g
Carbs
154g
