Spiced Chocolate Torte wrapped in Chocolate Ribbons

Recipes » Desserts » Cakes

Adorned with a ribbon and a big bow this chocolate bow is created using a pasta machine to roll the modeling chocolate

Yield: 14 Servings Ready in 45 minutes

Cuisine: AmericanMain Ingredient: Cake

(4, 0) (reviews)

0 people favorited
Try Soon 0 people trying soon

Add a photo of this recipe...
(You could win $100 in our photo contest!)

Let BigOven make a grocery list for you. Join us today - it's free.

Recipe
Photos (0)
Nutrition
Notes

Ingredients

[ customize ] [ alert an editor ]

Original recipe makes 14 Servings

Cake

1 1/2 cupButter; room temperature

2 cupsSugar

8 eggsSeparated, room temperature

10 ouncesBittersweet or semisweet chocolate; melted, lukewarm

1 1/2 cupsPecans; finely chopped

2 teaspoonVanilla

1 teaspoonCinnamon

1 teaspoonCloves

1 teaspoonNutmeg

1 1/3 flourMeasured then sifted

1 pinchSalt

1 pinchCream of tartar

Buttercream

3/4 cupSugar

1/2 cupLight corn syrup

4 egg yolks

1 1/2 butterCut into small pieces, room temperature

6 ouncesBittersweet or semisweet chocolate; melted and cooled but still pourable

1/4 cupDark rum

Glaze

12 ounceBittersweet or semisweet chocolate; chopped

3/4 cupUnsalted butter; cut into 12 pieces

2 tablespoonHoney

3/4 teaspoonInstant espresso powder or instant coffee

Chocolate ribbons

7 ouncesHigh quality white chocolate; such as lindt chopped

1/2 cup light corn syrupDivided

7 ounceBittersweet or semisweet chocolate; broken into pieces