White Chocolate Torte

A white chocolate cake with raspberry filling and white chocolate frosting is perfect for entertaining.

What's this?

What is this button?

You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!

Learn How it Works...

45 min

Prep Time

1 hr 55 min

Total Time

servings

Ingredients

Cake

3 (1-ounce) squares white baking chocolate

1 cup Land O Lakes® Half & Half

4 large Land O Lakes® Eggs, separated

1 ¹/₄ cups sugar

¹/₂ cup Land O Lakes® Butter, softened

1 teaspoon vanilla

1 ³/₄ cups all-purpose flour

2 teaspoons baking powder

¹/₂ teaspoon salt

Filling

1 cup Land O Lakes® Heavy Whipping Cream

1 (12-ounce) can raspberry filling

Frosting

¹/₄ cup Land O Lakes® Half & Half

3 (1-ounce) squares white baking chocolate

2 to 3 cups powdered sugar

¹/₄ cup Land O Lakes® Butter, softened

White chocolate curls, if desired

How to make

STEP 1

Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans; set aside.
STEP 2

Place 3 ounces white chocolate and 1/4 cup half & half in 1-quart saucepan. Cook over low heat, stirring occasionally, 7-8 minutes or until chocolate is melted. Stir in 3/4 cup half & half. Set aside.
STEP 3

Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
STEP 4

Combine remaining sugar and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks and vanilla. Continue beating until well mixed.
STEP 5

Combine flour, baking powder and salt in another bowl. Add flour mixture alternately with chocolate mixture, beating at low speed until well mixed. Gently stir beaten egg white into flour mixture.
STEP 6

Spread batter into prepared pans. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
STEP 7

Place 1/4 cup half & half and 3 ounces white chocolate in 1-quart saucepan. Cook over low heat, stirring occasionally, 7-8 minutes or until chocolate is melted. Cool 15 minutes.
STEP 8

Beat whipping cream in bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir in raspberry filling.
STEP 9

Combine cooled chocolate mixture, 1/4 cup butter and enough powdered sugar for desired frosting consistency in another bowl. Beat at medium speed, scraping bowl often, until creamy.
STEP 10

Cut each cake layer in half horizontally using serrated knife. Place 1 split cake layer on serving plate; spread with 1/3 filling. Repeat with remaining cake layers and filling, ending with cake layer. Frost top and sides of torte with frosting. Garnish with chocolate curls.

Tip #1

- To cut cake layers in half, mark side of cake with toothpicks first before cutting with long serrated knife.

Tip #2

- To make white chocolate curls, place room temperature white baking chocolate on waxed paper. Pressing firmly against chocolate, pull vegetable peeler across chocolate in long, thin strokes.

Nutrition (1 serving)

480 Calories

20 Fat (g)

105 Cholesterol (mg)

340 Sodium (mg)

71 Carbohydrates (g)

1 Dietary Fiber

6 Protein (g)

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.

More Recipes To Make

Featured In

COLLECTION

Trifles and Tortes

Sometimes you want a dessert that will wow your guests even before they lift their forks. These rich tortes and colorful layered trifles look impressive — and taste even better.

See Recipes