Comments on: double chocolate torte http://smittenkitchen.com/2007/08/never-too-much/ Sat, 11 Feb 2012 20:33:28 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Debra http://smittenkitchen.com/2007/08/never-too-much/#comment-1163899 Debra Fri, 18 Nov 2011 14:15:02 +0000 http://smittenkitchen.com/2007/08/never-too-much/#comment-1163899 Any thoughts on how to get some coffee flavor in here? I'm baking this gorgeous cake this weekend for a friend's birthday who thinks nothing is complete without a chocolate/coffee mix. Thanks! Any thoughts on how to get some coffee flavor in here? I’m baking this gorgeous cake this weekend for a friend’s birthday who thinks nothing is complete without a chocolate/coffee mix. Thanks!

]]> By: Tim S. http://smittenkitchen.com/2007/08/never-too-much/#comment-1013635 Tim S. Thu, 20 Oct 2011 19:01:42 +0000 http://smittenkitchen.com/2007/08/never-too-much/#comment-1013635 I made this (minus the whipped cream on top, I served it on the side with fresh berries)to wrap up a 6 course meal. I could have served anything the first five courses... All anyone remembered was this torte! So amazing, and a easier to make than I thought it would be. Love this site! Also, have you ever switched it up and used white chocolate for the mousse? I made this (minus the whipped cream on top, I served it on the side with fresh berries)to wrap up a 6 course meal. I could have served anything the first five courses… All anyone remembered was this torte! So amazing, and a easier to make than I thought it would be. Love this site! Also, have you ever switched it up and used white chocolate for the mousse?

]]> By: Meena http://smittenkitchen.com/2007/08/never-too-much/#comment-1006427 Meena Mon, 17 Oct 2011 14:15:18 +0000 http://smittenkitchen.com/2007/08/never-too-much/#comment-1006427 So, as a grossly belated update to comment #61, I would like to report that my minty version of this torte turned out fabulously. For anyone interested in trying it out, I ended up skipping the peppermint extract (thanks for the word of caution, Deb!) and used 4oz 70% bittersweet chocolate, 3oz Andes mints, and 1oz semisweet chocolate in the cake layer, and 3oz bittersweet, 1oz Andes mints, and 4oz semisweet in the mousse layer. I decorated the whipped cream with a spiral of crushed (powdered?) candy canes. Great dessert for the holidays! Deb, you're a constant inspiration. Thanks for doing what you do! So, as a grossly belated update to comment #61, I would like to report that my minty version of this torte turned out fabulously. For anyone interested in trying it out, I ended up skipping the peppermint extract (thanks for the word of caution, Deb!) and used 4oz 70% bittersweet chocolate, 3oz Andes mints, and 1oz semisweet chocolate in the cake layer, and 3oz bittersweet, 1oz Andes mints, and 4oz semisweet in the mousse layer. I decorated the whipped cream with a spiral of crushed (powdered?) candy canes. Great dessert for the holidays! Deb, you’re a constant inspiration. Thanks for doing what you do!

]]> By: deb http://smittenkitchen.com/2007/08/never-too-much/#comment-952888 deb Wed, 28 Sep 2011 15:43:02 +0000 http://smittenkitchen.com/2007/08/never-too-much/#comment-952888 Hi Priyanka -- I recommend making the an almost-the-same height torte (I think small tall cakes are grand/festive) by halving the recipe. Hi Priyanka — I recommend making the an almost-the-same height torte (I think small tall cakes are grand/festive) by halving the recipe.

]]> By: Priyanka http://smittenkitchen.com/2007/08/never-too-much/#comment-949542 Priyanka Tue, 27 Sep 2011 10:40:05 +0000 http://smittenkitchen.com/2007/08/never-too-much/#comment-949542 Hey Deb, I'm planning to make this torte for my boyfriends birthday later next week. All I have is a 7-inch-diameter springform pan. Do you recommend cutting down the recipe or making a thicker torte? Also, do I need to bake it for longer? If yes, then how much longer? Hey Deb,
I’m planning to make this torte for my boyfriends birthday later next week. All I have is a 7-inch-diameter springform pan. Do you recommend cutting down the recipe or making a thicker torte? Also, do I need to bake it for longer? If yes, then how much longer?

]]> By: deb http://smittenkitchen.com/2007/08/never-too-much/#comment-939481 deb Fri, 23 Sep 2011 21:46:20 +0000 http://smittenkitchen.com/2007/08/never-too-much/#comment-939481 If you've overwhipped your whipped cream, you can add more liquid cream to smooth it out. If you’ve overwhipped your whipped cream, you can add more liquid cream to smooth it out.

]]> By: Bella http://smittenkitchen.com/2007/08/never-too-much/#comment-937514 Bella Fri, 23 Sep 2011 06:55:11 +0000 http://smittenkitchen.com/2007/08/never-too-much/#comment-937514 hi! i'm making this for my brother's birthday tonight, and, since i'm not very experienced in cake making things i whipped the cream to much and now it has seperated and turned rather awful. Do you think i could swap the cream with cream cheese and have a cream cheese frosting? thanks, Bella xx hi! i’m making this for my brother’s birthday tonight, and, since i’m not very experienced in cake making things i whipped the cream to much and now it has seperated and turned rather awful. Do you think i could swap the cream with cream cheese and have a cream cheese frosting? thanks, Bella xx

]]> By: Lilla http://smittenkitchen.com/2007/08/never-too-much/#comment-804903 Lilla Wed, 27 Jul 2011 04:56:50 +0000 http://smittenkitchen.com/2007/08/never-too-much/#comment-804903 Hi Deb! This cake is always a STAR! it is full proof. Just made it for my sisters' sweet 16 ( first time baked it for my dad's 50th) and it is a success every time. Thanks so much for writing and sharing with us! Lilla Hi Deb!
This cake is always a STAR! it is full proof. Just made it for my sisters’ sweet 16 ( first time baked it for my dad’s 50th) and it is a success every time. Thanks so much for writing and sharing with us!

Lilla

]]> By: deb http://smittenkitchen.com/2007/08/never-too-much/#comment-775576 deb Sun, 10 Jul 2011 20:30:31 +0000 http://smittenkitchen.com/2007/08/never-too-much/#comment-775576 The remaining 3/4 cup is use in the last paragraph, to make whipped cream. That said, I will add in the word "divided" to give you a heads up that you will not use the 1 cup all at once. The remaining 3/4 cup is use in the last paragraph, to make whipped cream. That said, I will add in the word “divided” to give you a heads up that you will not use the 1 cup all at once.

]]> By: Amy http://smittenkitchen.com/2007/08/never-too-much/#comment-769062 Amy Thu, 07 Jul 2011 15:53:55 +0000 http://smittenkitchen.com/2007/08/never-too-much/#comment-769062 What's up with this mousse recipe? It calls for 1 cup of cream, but then the directions only have you using 1/4 cup.. I made it like the directions say, only using 1/4 cup, and I guess it turned out fine (haven't tasted it yet. It's the filling for a cake I'm assembling tomorrow), but still... MUCH unneeded stress and confusion IN THE MIDDLE OF BAKING. What’s up with this mousse recipe? It calls for 1 cup of cream, but then the directions only have you using 1/4 cup.. I made it like the directions say, only using 1/4 cup, and I guess it turned out fine (haven’t tasted it yet. It’s the filling for a cake I’m assembling tomorrow), but still… MUCH unneeded stress and confusion IN THE MIDDLE OF BAKING.

]]>