by Heather Harris Brady
You might have noticed that my posts have decreased in frequency over the past few weeks, and that’s simply because we don’t have air-conditioning! When it’s over 90 and almost 100% humidity turning the oven on is the last thing from my mind. But – that said, birthdays still happen regardless and so I turned to this chocolate torte. It’s based on a recipe from the May 1998 issue of Gourmet, and it is lovely – rich and silky. If you want thicker “cake” layers you can use two boxes of vanilla wafers, but I like it thinner so there’s almost equal parts chocolate and cookie. This would be a good recipe to adapt with GF cookies too.
No-Bake Chocolate Torte, Makes one 8″ torte (about eight servings)
- 8 oz. good quality bittersweet chocolate (I used Ghirardelli 60%), melted and cooled
- 1 stick of butter, soft
- 1/2 c. powdered sugar
- 2 T. Kahlua or other flavoring of your choice
- 3/4 c. milk
- 1 t. vanilla
- Two pints heavy cream, cold
- 1 12-oz box vanilla wafers
Beat one pint of the cream to soft peaks, beat in the vanilla and set it aside.
Put the butter and powdered sugar in the mixer bowl.
Cream well and beat in the chocolate.
Fold in the whipped cream.
Set it aside.
Combine the kahlua and milk in a bowl. Dip each wafer in the milk and then put it on the bottom of a springform pan. Cover the bottom as best you can.
Cover the cookies with 1/3 of the chocolate.
Repeat for the second layer.
Repeat one more time, ending with the chocolate on top.
I used some additional chocolate to add a drizzle to the top, just for pretty.
Refrigerate for at least six hours, preferably overnight. Run a knife around the side of the pan and remove the side. Beat the second pint of whipping cream to soft peaks and serve it with the cake. Fresh raspberries are nice with it too!
I find serving easier if you run a knife around underneath the cake before you cut it into slices. Store any leftovers wrapped in the refrigerator.