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White Chocolate Christmas Torte

3 reviews
Total Time
Prep: 55 min. Bake: 25 min. + cooling

By Taste Of Home Editorial Team

Recipe by Carol Gillespie

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Sep. 14, 2022

Talk about a scene-stealer! This raspberry-filled cake, an exceptional dessert for any meal, is an especially lovely ending for a holiday feast. —Carol Gillespie, Chambersburg, Pennsylvania

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Test Kitchen Approved

White Chocolate Christmas Torte

3 reviews
Prep Time 55 min
Cook Time 25 min
Yield 15 servings

Ingredients

  • 1-1/2 cups butter, cubed
  • 3/4 cup water
  • 4 ounces white baking chocolate, chopped
  • 1-1/2 cups buttermilk
  • 4 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon rum extract
  • 3-1/2 cups all-purpose flour, divided
  • 1 cup chopped pecans, toasted
  • 2-1/4 cups sugar
  • 1-1/2 teaspoons baking soda
  • WHITE CHOCOLATE CREAM FROSTING:
  • 4 ounces white baking chocolate, chopped
  • 11 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon rum extract
  • 6 cups confectioners' sugar
  • 1 cup seedless raspberry jam, divided
Text Ingredients

Directions

  1. Preheat oven to 350°. 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 bowl, combine the sugar, baking soda and remaining flour. Gradually beat in butter mixture. Stir in pecan mixture.
  3. Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. For frosting, in a microwave, melt white chocolate; stir until smooth. Cool for 10 minutes, stirring occasionally.
  5. In a large bowl, beat cream cheese and butter. Gradually beat in melted chocolate and extracts. Gradually beat in confectioners' sugar until smooth.
  6. 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.

Nutrition Facts

1 slice: 857 calories, 40g fat (22g saturated fat), 147mg cholesterol, 482mg sodium, 119g carbohydrate (91g sugars, 2g fiber), 8g protein.

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