Easy Chocolate Cream Torte
Yield
12 servingsPrep
30 minCook
15 minReady
75 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cookie layers | |||
| 2 | cups |
all-purpose flour
|
|
| ⅓ | cup |
cocoa powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
vegetable shortening
|
*
|
| ⅔ | cup |
sugar
granulated |
|
| ⅓ | cup |
brown sugar
lightly-packed |
*
|
| 1 | each |
eggs
|
|
| ¼ | cup |
water
|
|
| 1 | teaspoon |
vanilla extract
pure |
|
| Filling | |||
| 2 | cups |
heavy whipping cream
|
|
| ½ | cup |
sugar
granulated |
|
| ⅓ | cup |
cocoa powder
|
|
| 1 | teaspoon |
vanilla extract
pure |
|
| 2 | tablespoons |
instant coffee
powder, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cookie layers | |||
| 473 | ml |
all-purpose flour
|
|
| 79 | ml |
cocoa powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 158 | ml |
sugar
granulated |
|
| 79 | ml |
brown sugar
lightly-packed |
*
|
| 1 | each |
eggs
|
|
| 59 | ml |
water
|
|
| 5 | ml |
vanilla extract
pure |
|
| Filling | |||
| 473 | ml |
heavy whipping cream
|
|
| 118 | ml |
sugar
granulated |
|
| 79 | ml |
cocoa powder
|
|
| 5 | ml |
vanilla extract
pure |
|
| 3E+1 | ml |
instant coffee
powder, optional |
*
|
Directions
Cookie layers:
Preheat oven to 350℉ (180℃) F (180 degrees C).
Sift flour, baking cocoa, baking soda and salt together.
Cream shortening, sugars and egg together until light and fluffy.
Add water, vanilla and dry ingredients. Mix well. Work with hands to a smooth dough.
Divide dough into 4 equal portions. Press each portion into a 8-inch circle on greased baking sheets.
Bake for 12 to 15 minutes. Cool.
Filling:
Combine all ingredients.
Cover and chill ½ hour. Whip until stiff.
Spread ¼ of filling onto each cookie round. Stack cookies evenly on top of each other.
Chill overnight to let cookie layers soften.
