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white chocolate christmas torte

diner524 avatar
Recipe by
Lynn Dine
@diner524
Tampa, FL

I found this recipe in the bonus book from Simple and Delicious Magazine. This raspberry-filled cake is an especially lovely ending for a holiday feast. Don't be intimidated by the list of ingredients. It takes some time, but this show-stopping dessert is really quite simple, is what the add says!!! I haven't made this yet, but sounds so delish and looks so elegant.

yield 12 serving(s)
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For white chocolate christmas torte

  • 1 1/2 c
    butter, cubed (3 sticks)
  • 3/4 c
    water
  • 4 oz
    white baking chocolate, chopped (squares)
  • 1 1/2 c
    buttermilk
  • 4
    eggs, lightly beaten
  • 1 tsp
    vanilla extract
  • 1/4 tsp
    rum extract
  • 3 1/2 c
    flour
  • 2 1/4 c
    sugar
  • 1 1/2 tsp
    baking soda
  • 1 c
    pecans, chopped and toasted
  • FROSTING
  • 4 oz
    (squares) white baking chocolate, chopped
  • 11 oz
    cream cheese, softened
  • 1/2 c
    butter, softened (1 stick)
  • 1 tsp
    vanilla extract
  • 1/4 tsp
    rum extract
  • 6 c
    confectioners' sugar
  • 1 c
    raspberry jam, seedless, divided

How To Make white chocolate christmas torte

  • 1
    In a large saucepan, combine butter, water and white chocolate; cook and stir over low heat until melted. Remove from the heat; stir in the buttermilk, eggs and extracts.
  • 2
    In a small bowl, combine 1/2 cup flour and pecans. In a large mixing bowl, combine the sugar, baking soda and remaining flour. Gradually beat in the butter mixture. Stir in the flour mixture.
  • 3
    Pour into three greased and floured 9-in round baking pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely.
  • 4
    For frosting, in a small saucepan, melt white chocolate over very low heat. Cool for 10 minutes, stirring occasionaly. In a large mixing bowl, beat cream cheese and butter. Gradually beat in melted chocolate and extracts. Gradually beat in confectioners' sugar until smooth.
  • 5
    To assemble, spread 2 tablespoons of jam over one cake layer; spread with 1/2 cup frosting. Repeat layers twice. Spread remaining frosting over top and sides of torte. Warm remaining jam; drizzle over dessert plates. Top with a slice of torte.
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