There are very few times where I will pass up the chance to make baked goods.
Especially for a holiday, and especially for my husband.
This year, however, the alien flu got me, and I was so sick on Valentines day, I passed out on the couch and when I did come to, I was barely able to enjoy the special dinner that my wonderful husband had prepared for the two of us.
So since I wasn’t up to it on the 14th, Tonight I made my husband and I a special dessert.
Mini chocolate tortes filled with cocoa cream cheese, with a little drizzle of chocolate syrup, a dollop of whipped cream and a strawberry.
They were super simple to make, and really pretty tasty.
Also, they’re mini, so if you’re like me, and when faced with a whole chocolate cake, you feel the urge to shove the entire thing in your mouth, swallow, and smile as though no one noticed your little diet indiscretion, its handy for portion control. *smile*
I am super stoked about how huge and pretty this latest batch of strawberries at the supermarket. They’re still not as tasty as Oregon strawberries, but they’ll do until summertime.
I used THIS recipe for Chocolate cake (note, I did not use the glaze or peppermint filling recipes)
Instead of using round cake pans, I used 2 half sheet jelly roll pans that I buttered and floured. Only pour in about half an inch of cake batter, then bake at 350 for about 5 minutes. Check with a toothpick to make sure its done, allow to fully cool before cutting. (This recipe yielded about 10 mini tortes. I haven’t assembled all of them, but I plan on making them half sized, 2 layers instead of 3+ heart topper, and having my husband bring them to work on Monday.)
The chocolate cream cheese filling is simple, but will make enough to fill quite a few mini tortes, or fill a large cake. It freezes well, and if kept in an airtight container, will keep for a few months in the freezer.
1 8oz package of cream cheese
1 Tablespoon unsweetened cocoa powder
2 Tablespoons butter, softened
1 lb powdered sugar
About 1/2 cup whipping cream
In the bowl of a stand mixer, beat together the butter and cream cheese until fluffy.
Scrape down the sides and bottom of the bowl.
Add the powdered sugar while the mixer is on low speed. Add cocoa powder.
At this point, the mixture will be crumbly. Scrape down the sides and bottom of the bowl.
Add the whipping cream, slowly, while the mixer is on low speed. As the mixture begins to gather together and form a mass, turn up the speed to medium. You may need a little more or a little less whipping cream to achieve this. If you do not have whipping cream, you can use milk, but you’ll need a lot less of it, and the filling will not be as fluffy. Still tasty though. *smile*
Once it starts looking like a creamy batch of lightly chocolate flavoured filling, scrape down the sides and bottom of the bowl to be sure there are no chunks of cream cheese that are not mixed in. Beat on medium high or high for about a minute or so, until fluffy. Spoon into ziploc bags and chill until ready to use.
To assemble the tortes, just use a 3inch round cookie cutter to cut layers of cake, and pipe a little of the filling between each layer. Plate with chocolate syrup, whipped cream and a strawberry, and there you go!
If you don’t have a cookie cutter, just cut squares with a sharp knife. Or you can use a different shape cookie cutter if you like! have fun with it!
If you missed the link above, I really do recommend reading my true story of how I ate an entire German cake as a small child. Heh. Its good reading!