Wednesday, September 9, 2009

Week 2: Chocolate Torte with Nutella Mousse

I take absolutely no credit for this week's recipe. I found it posted on Pioneer Woman's Tasty Kitchen by bell'alimento

1 container (8 oz.) Heavy Whipping Cream
½ C Sugar, Divided
1 box(8 oz.) Cream Cheese (Softened)
2 Tablespoons Honey
½ C Nutella, Melted
1 box Chocolate Cake Mix + Ingredients to prepare
Fresh Raspberries, For Garnish

Use an electric mixer to mix whipping cream and 1/4 C sugar until it becomes whipping cream. Move to a separate bowl.

In its own bowl, mix cream cheese and 1/4 C sugar until creamy. While mixing, add honey.

Melt Nutella in the microwave for about 30 seconds or until warmed through. Add to cream cheese mixture. Fold whipped cream in to cream cheese mixture. Refirgerate for 30 minutes or until set.

Prepare cake mix according to box directions. Pour into a rimmed baking sheet lined with parchment paper. Bake for about 10 - 15 minutes. When cool, cut into circles with a large cookie cutter.

Finally, assembly the torte: cake, mousse, cake, mousse, raspberries.

For what it's worth. . . I did use a reduced-sugar cake mix and low fat cream cheese. And, the recipe called for three layers of cake and mousse, but I only used two. That's healthy eating, right?

Overall, this is a dessert that looks impressive and tastes great but is very easy to make. I did all the preparation and baking the night before and assembled just before eating.

1 comment:

  1. You had me at Nutella. Oh my lord is there anything better than Nutella. Well, maybe there is, but it also is chocolately with hazelnuts. LOL! Must and will try this. Thanks Barb!