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The Inn at New Berlin

New Berlin, Pennsylvania

Specialty Recipe

Chocolate Mint Torte

Ingredients - Torte:
1 cup all-purpose flour
3/4 cup sugar
3/4 cup sour cream
1/2 cup margarine or butter, softened
1/4 cup unsweetened cocoa
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
6 squares (2 ounces) semi-sweet chocolate
Ingredients - Chocolate Glazing:
3 squares (1 ounce) semi-sweet chocolate
3 Tablespoons margarine or butter
2 teaspoons light corn syrup
1 teaspoon vanilla
1/8 teaspoon peppermint extract
Confectioners' sugar
Fresh mint
Fresh edible flowers
  1. Preheat oven to 350 degrees. Grease 9-inch round cake pan. Line bottom of pan with parchment or waxed paper, then grease parchment or waxed paper.
  2. In large bowl with mixer at low speed, beat first 11 ingredients until blended.
  3. Spoon batter into pan, spreading evenly. Bake 30 to 35 minutes until toothpick inserted in center comes out clean. Cool cake in pan on wire rack for 10 minutes. With spatula, loosen cake from edge of pan. Invert onto wire rack; peel off parchment or waxed paper. Cool completely.
  4. While cake is cooling, heat semi-sweet chocolate squares in 1-quart pan over low heat, stirring frequently, until melted and smooth. Pour onto 2 large cookie sheets, spread evenly, and make pencil-thin chocolate curls.
  5. Repeat with chocolate on second cookie sheet to make as many curls as possible. (Consistency of chocolate is very important. If chocolate is too firm, let stand at room temperature a few minutes until soft enough to form curls; if too soft, return to refrigerator.) Refrigerate curls until firm.

Chocolate Glaze:

  1. In heavy 1-quart saucepan over low heat, heat chocolate, margarine or butter, light corn syrup, vanilla, and peppermint extract. Stir frequently until melted and smooth. Remove saucepan from heat; stir frequently until glaze cools and thickens slightly.
  2. Brush crumbs away from cake. Place cake on wire rack set over waxed paper.
  3. Spoon glaze over top and side of cake.
  4. Let stand at room temperature until glaze is firm, about 45 minutes.
  5. Place cake on plate and arrange chocolate curls on top. Decorate with fresh mint and fresh edible flowers such as pansies, nasturtiums or rose petals. Sprinkle lightly with confectioners' sugar. Enjoy!


  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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