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Home > Recipes > Holiday Fudge Torte

Holiday Fudge Torte Recipe

Holiday Fudge Torte
  • Intermediate

Find Similar Recipes:

Cakes x Frostings x Intermediate x HERSHEY’S Semi-Sweet Chocolate Chips x HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chip x HERSHEY’S Cocoa x
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Prep Time:
35 Minutes
Skill Level:
Intermediate

Everybody's Rating:

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Nutrition Information

Serving Size: 1 piece
Servings per Recipe: 10

  Amount Per Serving %DV *
Calories 410 -
Calories from Fat 0 -
Total Fat 28g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1/4 cup HERSHEY'S Cocoa
  • 1-1/2 teaspoons powdered instant coffee
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter or margarine, softened
  • 3/4 cup dairy sour cream
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • FUDGE NUT GLAZE (recipe follows)

Directions

1. Heat oven to 350°F. Grease 9-inch round baking pan; line bottom with wax paper. Grease paper; flour paper and pan.

2. Stir together flour, sugar, cocoa, instant coffee, baking soda and salt in large bowl. Add butter, sour cream, egg and vanilla; beat on low speed of electric mixer until blended. Increase speed to medium; beat 3 minutes. Spread batter in prepared pan.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack; gently peel off wax paper. Cool completely.

4. Prepare FUDGE NUT GLAZE. Place torte on serving plate; pour glaze evenly over top, allowing some to run down sides. Refrigerate until glaze is firm, about 1 hour. Cover; refrigerate leftover torte. 8 to 10 servings.

FUDGE NUT GLAZE

1/2 cup whipping cream

1/4 cup sugar

1 tablespoon butter

1-1/2 teaspoons light corn syrup

1/3 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi- Sweet Chocolate Chips

3/4 cup hazelnuts, macadamia nuts or pecans

1/2 teaspoon vanilla extract

Combine all ingredients except nuts and vanilla in small saucepan. Cook over medium heat, stirring constantly, until mixture boils. Continue to cook, stirring constantly, 5 minutes. Remove from heat. Cool 10 minutes; stir in nuts and vanilla.

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  • 4 stars

    10/28/2011

    This had a very pleasant chocolatey taste. Mine tested done at 28 minutes, but was still a bit too moist in the very center. Next time will only start testing at 30-32 minutes.

  • 4 stars

    12/30/2008

    I have made this recipe many times and always receive rave reviews!

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