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Cinnamon Chocolate Torte

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“From "The Best Freezer Cookbook"”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. Line three 9 inch cake pans with parchment paper. Set aside.
  3. 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.
  4. In a medium bowl, stir together the flour and cinnamon. Stir this mixture into the butter/sugar mixture with a wooden spoon.
  5. Divide dough into 8-9 equal portions.
  6. Spread one portion in each pan.
  7. Bake for 8-12 minutes or until golden brown.
  8. Cool the cookies in pans on racks. Remove from pans, reline pans with parchment and repeat with remaining 6 portions of dough.
  9. When all cookies are baked and cooling, prepare filling.
  10. Filling:
  11. In a large bowl whip the cream until stiff. Sift cocoa and fold into cream.
  12. In another bowl stir together sugar and sour cream until sugar dissolves. Stir in grated semi-sweet chocolate.
  13. Fold sour cream mixture into whipped cream mixture.
  14. To assemble:
  15. 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.
  16. 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.
  17. Wrap in plastic and then in foil. Label and freezer for up to 2 months.
  18. To serve:
  19. Thaw on counter for 1 hour before serving. Unwrap, remove toothpicks and garnish with the chocolate curls.
  20. To make chocolate curls: Run a vegetable peeler over a brick of chocolate and pieces will "curl" off the peeler.

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