White Chocolate Torte
White Chocolate Torte Image

White Chocolate Torte

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

12
servings
45 min
PREP TIME
1 hr 55 min
TOTAL TIME

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

  1. STEP 1

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

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. STEP 8

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

  9. 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.

  10. 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

480Calories
20Fat (mg)
105Cholesterol (mg)
340Sodium (mg)
71Carbohydrates (g)
1Dietary Fiber
6Protein (g)

Reviews

Explore reviews from
our online community

  April 02, 2013

Made this for Easter Dinner..........Excellent! ED

— says Ed L.
Helpful?
  February 16, 2013

This is the first 'homemade' cake (not from box) I've made that isn't too dry. Great flavor and looks amazing when completed! There are lots of steps but take your time and it's well worth the effort. As mentioned below by Elizabeth, I added more confectioners sugar to the frosting to make it thicker and easier to spread. Icing quite sweet and wouldn't recommend doubling the icing recipe. Icing is always my favorite part of the cake but this one was just the right amount.

— says Melody I.
Helpful?
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