Chocolate Fruit Torte the Editors of Publications International, Ltd.
Chocolate Fruit Torte
Makes 10 servings
|1-1/3||cups plus 1/4 cup sugar, divided|
|1||cup all-purpose flour|
|3||tablespoons unsweetened cocoa powder|
|1||tablespoon espresso powder or instant coffee|
|1||teaspoon baking soda|
|1/2||cup sour cream or reduced-fat sour cream|
|1/2||cup butter or margarine, softened|
|1||package (3 ounces) cream cheese, softened|
|1||cup whipping cream|
|1||can (11 ounces) mandarin orange segments, drained|
|2||kiwifruit, peeled, halved lengthwise and sliced|
|3||or 4 strawberries, sliced|
|1||slice star fruit (optional)|
- For cake, preheat oven to 350°F. Grease and lightly flour 9-inch round cake pan. Combine 1-1/3 cups sugar, flour, cocoa, espresso powder, baking soda and salt in large bowl. Add sour cream, butter, eggs and vanilla. Beat with electric mixer at low speed until combined. Beat at medium speed 3 minutes or until fluffy. Pour into pan.
- Bake 40 minutes or until set. Cool in pan on wire rack 10 minutes. Remove from pan; cool on wire rack.
- For filling, combine cream cheese and remaining 1/4 cup sugar in food processor. Process until light and fluffy. Beat whipping cream in large bowl with electric mixer at high speed until soft peaks form. Beat cream cheese mixture into whipped cream until combined.
- To serve, carefully cut cake in half horizontally to make two layers. Place bottom half of cake on plate, cut side up. Spread with half the filling. Top with remaining cake layer. Spread remaining filling over top. Arrange fruit in a decorative pattern on top.
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