Tuesday, July 2, 2013

Chocolate Cinnamon Torte

This is my Father in Law's favorite dessert. Ever.  It is what my Mother in Law or I make for his birthday each year.

It's a labor of love to make, but worth every oooh and aaaah when you present it.  And one of those desserts that has you rolling the bite around on your tongue and rolling your eyes back in your head lingering in the taste.

Chocolate Cinnamon Torte
2 c sugar
1-1/2 c salted butter, softened
2 eggs
1 t vanilla extract
1-1/2 t ground cinnamon
2-2/3 c all-purpose flour

3 oz semi-sweet chocolate
4 c heavy or whipping cream
1/2 c cocoa

Up to 3 days ahead:
1.      Tear 14 sheets parchment paper, each about 10” long. On reverse of each sheet, trace pie pan or bottom of 9” cake pan.
2.      Into large bowl or Cuisinart measure sugar, butter, eggs & vanilla.  Combine and whip, do not liquefy. Add cinnamon and 2 cups flour, beat about 3 minutes or until fluffy, occasionally scraping bowl.  With spoon, stir in remaining flour to make a soft dough.
3.      Preheat oven to 375F.
4.      With frosting spatula, spread a scant 1/3 c dough in a very thin layer onto each circle.  I hold the sheet up to light to see if there are any thick/thin spots.  Use ends of parchment to lift on to a cookie sheet.  Bake 7-9 minutes or until lightly browned around the edges.
5.      Remove cookie to wire rack using ends of parchment, allow to cool. Cut excess parchment from cookie, about a 1” margin.
6.      Repeat until all dough is baked. Stack cooled cookies carefully on a flat plate; cover with plastic wrap and store in cool, dry place.

Early in the day or day ahead:
1.      Coarsely grate chocolate; set aside.
2.      In large bowl with mixer at medium speed, beat cream and cocoa until soft peaks form.
3.      Carefully peel paper from one cookie.  Place a small dollop of whip in middle bottom of cake plate (this will keep the cake from sliding).  Place cookie on top.
4.      Spread with 1/2 c whipped mixture (measure so you don't run out).  Repeat layering until all cookies are used, ending with whipped mixture on top.
5.     Pile grated chocolate on top of cake; refrigerate until serving time, or at least 3 hours before serving so cookies soften for easier cutting. Makes 16 super rich servings.

Alternate: Make 2-3” cookies and assemble individual size cakes.

Recipe adapted from a tattered copy clipped from BH&G by my Mother in Law 20+ years ago. 

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