Grasshopper Chocolate Torte Layer Cake
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
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- Total: 7 hr 45 min (includes cooling, chilling and freezing times)
- Active: 15 min
- Yield: 4 servings
Ingredients
One 13.2-ounce box flourless chocolate torte mix (plus required ingredients)
4 ounces cream cheese, cubed, at room temperature
2 tablespoons creme de menthe
1 tablespoon creme de cacao
1/2 cup marshmallow creme
1/3 cup heavy cream
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.
