WHITE CHOCOLATE CHRISTMAS TORTE

White Chocolate Christmas Torte image

Provided by Lynn Dine

Categories Cakes

Time 1h

Number Of Ingredients 19

1 1/2 c butter, cubed (3 sticks)
3/4 c water
4 oz white baking chocolate, chopped (squares)
1 1/2 c buttermilk
4 eggs, lightly beaten
1 tsp vanilla extract
1/4 tsp rum extract
3 1/2 c flour
2 1/4 c sugar
1 1/2 tsp baking soda
1 c pecans, chopped and toasted
FROSTING
4 oz (squares) white baking chocolate, chopped
11 oz cream cheese, softened
1/2 c butter, softened (1 stick)
1 tsp vanilla extract
1/4 tsp rum extract
6 c confectioners' sugar
1 c raspberry jam, seedless, divided

Steps:

1. In a large saucepan, combine butter, water and white chocolate; cook and stir over low heat until melted. Remove from the heat; stir in the buttermilk, eggs and extracts.
2. In a small bowl, combine 1/2 cup flour and pecans. In a large mixing bowl, combine the sugar, baking soda and remaining flour. Gradually beat in the butter mixture. Stir in the flour mixture.
3. Pour into three greased and floured 9-in round baking pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely.
4. For frosting, in a small saucepan, melt white chocolate over very low heat. Cool for 10 minutes, stirring occasionaly. In a large mixing bowl, beat cream cheese and butter. Gradually beat in melted chocolate and extracts. Gradually beat in confectioners' sugar until smooth.
5. To assemble, spread 2 tablespoons of jam over one cake layer; spread with 1/2 cup frosting. Repeat layers twice. Spread remaining frosting over top and sides of torte. Warm remaining jam; drizzle over dessert plates. Top with a slice of torte.