Cinnamon Chocolate Torte

Name: Cinnamon Chocolate Torte
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 12-16 serving(s)
Ingredients: 1 1/2 cups butter, softened; 1 1/2 cups granulated sugar; 2 eggs; 3 cups all-purpose flour; 2 tablespoons cinnamon; 1 cup whipping cream; 3 tablespoons unsweetened cocoa powder; 2 cups sour cream; 1/2 cup grated semisweet chocolate; 1/2 cup granulated sugar; chocolate curls (to garnish)

Submitted by JillAZ

"From "The Best Freezer Cookbook""

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Ready In:: 1hr 15mins
Ingredients:: 11
Serves:: 12-16

ingredients

1 ¹⁄₂ cups butter, softened
1 ¹⁄₂ cups granulated sugar
2 eggs
3 cups all-purpose flour
2 tablespoons cinnamon
Filling
1 cup whipping cream
3 tablespoons unsweetened cocoa powder
2 cups sour cream
¹⁄₂ cup grated semisweet chocolate
¹⁄₂ cup granulated sugar
chocolate curls (to garnish)

directions

Preheat oven to 375°F.
Line three 9 inch cake pans with parchment paper. Set aside.
In a large bowl, beat 1-1/2 cups butter with 1-1/2 cups sugar until light and fluffy. Beat in eggs one at a time.
In a medium bowl, stir together the flour and cinnamon. Stir this mixture into the butter/sugar mixture with a wooden spoon.
Divide dough into 8-9 equal portions.
Spread one portion in each pan.
Bake for 8-12 minutes or until golden brown.
Cool the cookies in pans on racks. Remove from pans, reline pans with parchment and repeat with remaining 6 portions of dough.
When all cookies are baked and cooling, prepare filling.
Filling:
In a large bowl whip the cream until stiff. Sift cocoa and fold into cream.
In another bowl stir together sugar and sour cream until sugar dissolves. Stir in grated semi-sweet chocolate.
Fold sour cream mixture into whipped cream mixture.
To assemble:
Arrange one cookie on a cake plate; spread with about 1/9 of filling. Keep layering cookies and filling finishing with filling. Garnish with a pile of chocolate curls.
To freeze: Freeze on a cardboard cake circle you can purchase at a baking supply store. Layer as above and then insert a few toothpicks in the top to hold the plastic wrap off the top of the torte.
Wrap in plastic and then in foil. Label and freezer for up to 2 months.
To serve:
Thaw on counter for 1 hour before serving. Unwrap, remove toothpicks and garnish with the chocolate curls.
To make chocolate curls: Run a vegetable peeler over a brick of chocolate and pieces will "curl" off the peeler.

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RECIPE SUBMITTED BY

JillAZ

Cave Creek, 0

My DH and I live in Arizona. We have five children ages 24, 20, 16, and 14 year old twins. I LOVE to cook and find it a lot of fun and very relaxing. I have an extensive cookbook collection and enjoy reading them.  <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/BtoBHosts.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <a href=http://photobucket.com target=_blank><img src=http://i19.photobucket.com/albums/b161/tisht/freezer.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /></a> <a href=http://s7.photobucket.com/albums/y254/Missymop/?action=view?t=daringdingos.jpg target=_blank><img src=http://i7.photobucket.com/albums/y254/Missymop/daringdingos.jpg border=0 alt=Photobucket /></a> <a href=http://s19.photobucket.com/albums/b161/tisht/?action=view?t=tish2.jpg target=_blank><img src=http://i19.photobucket.com/albums/b161/tisht/tish2.jpg border=0 alt=Recipezaar Challenge 2008 /></a>

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