Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Grasshopper Chocolate Torte Layer Cake
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- Total: 7 hr 45 min (includes cooling, chilling and freezing times)
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 577
- Total Fat
- 31 g
- Saturated Fat
- 15 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 7 g
- Cholesterol
- 113 mg
- Sodium
- 411 mg
Mint chocolate lovers rejoice: This recipe combines the rich decadence of a flourless chocolate torte with the creamy, fluffy mint filling of a classic grasshopper pie.
- Total: 7 hr 45 min (includes cooling, chilling and freezing times)
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 577
- Total Fat
- 31 g
- Saturated Fat
- 15 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 7 g
- Cholesterol
- 113 mg
- Sodium
- 411 mg
Ingredients
Directions
- Prepare, bake and cool the torte according to the package directions. Once completely cooled, freeze for 30 minutes.
- Using a sharp knife, split the torte in half horizontally and return to the freezer while you make the filling.
- Beat the cream cheese, creme de menthe and creme de cacao in a medium bowl with an electric mixer on medium speed until well combined and smooth. Beat in the marshmallow creme. Beat the cream in a separate medium bowl with an electric mixer on medium speed until stiff peaks form. Fold the whipped cream into the cream cheese mixture with a spatula until completely combined.
- Spread the filling evenly on the cut side of one of the torte halves and top with the remaining torte half, cut-side down. Refrigerate to chill completely, about 4 hours.
- To serve, remove from the refrigerator 15 minutes before serving and top with the prepared ganache. Cut with a sharp knife and serve immediately.
