Ingrédients pour White Chocolate Fudge Torte Pillsbury 2006
- Semisweet Baking Chocolate
- Unsalted Butter
- 4 large eggs
- White Chocolate Chunks
- 1 cup heavy whipping cream
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- White Creme De Cacao
- Miniature Semisweet Chocolate Chips
- Frozen Raspberries In Light Syrup
- 2 tablespoons cornstarch
- Red Currant Jelly
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Comment préparer White Chocolate Fudge Torte Pillsbury 2006
- Preheat oven to 400°F (200°C).
- Grease a 9-inch springform pan with shortening or cooking spray.
- In a 3-quart saucepan, melt 12 ounces of semisweet chocolate chips and 1/2 cup (1 stick) of unsalted butter over medium-low heat, stirring constantly until smooth.
- Cool the chocolate mixture completely (approximately 35 minutes).
- Meanwhile, in a small bowl, beat 4 large eggs with an electric mixer on high speed for 5 minutes, or until the mixture triples in volume.
- Gently fold the whipped eggs into the cooled chocolate mixture until well blended.
- Pour the batter evenly into the prepared pan.
- Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Cool completely in the pan on a wire rack (approximately 1 hour 30 minutes).
- Refrigerate until firm (approximately 1 hour 30 minutes).
- In a heavy 1-quart saucepan, heat 8 ounces of white chocolate chips and 3 tablespoons of heavy whipping cream over low heat, stirring frequently until the chocolate is melted and smooth.
- In a large bowl, beat 8 ounces of cream cheese, 1/2 cup of powdered sugar, and 1 tablespoon of crème de cacao (optional) with an electric mixer on medium speed until smooth.
- While beating, slowly add the white chocolate mixture, beating until smooth and scraping down the bowl occasionally.
- In a small bowl, beat 1 cup of heavy whipping cream with an electric mixer on high speed until stiff peaks form.
- Gently fold the whipped cream into the white chocolate mixture using a rubber spatula.
- Fold in 1/2 cup of miniature chocolate chips (optional).
- Spread the white chocolate topping evenly over the cooled cake.
- Refrigerate for at least 1 hour, or until firm.
- To prepare the raspberry sauce: Drain 12 ounces of fresh raspberries, reserving 1/4 cup of syrup.
- Add water to the reserved syrup to make 3/4 cup of liquid.
- In a 1-quart saucepan, whisk together the syrup mixture and 2 tablespoons of cornstarch.
- Stir in 1/4 cup of raspberry jelly.
- Cook over medium heat, stirring frequently, until the sauce thickens and becomes clear.
- Stir in the drained raspberries.
- Refrigerate until cold.
- Remove the side of the springform pan.
- Leave the torte on the pan bottom.
- Serve the torte with the raspberry sauce.
- Store leftover torte in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
139g
Fat
112g
Carbs
13g
