Hershey Bar - Cookie Torte Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
3/4 cup: Sugar,
1/2 cup: Light brown sugar, packed
1/3 cup: Butter or margarine, softene
1: Egg,
1 tsp: Vanilla,
2 1/2 cup: Unsifted all-purpose flour,
1 tsp: Baking soda,
1/2 tsp: Baking powder,
1/2 tsp: Salt,
7 tbsp: Buttermilk, or
Sour milk,
1: Hershey bar cream filling,
1: Glossy hershey bar glaze,
Directions:
Recipe by: Hersheys Chocolate Treasury
Combine sugar, brown sugar, and butter or margarine in large mixer
bowl on medium speed. Add egg and vanilla; blend well. Combine
flour, baking soda, baking powder and salt; add alternately with
buttermilk or sour milk to creamed mixture. Pour batter by level 1/2
cupfuls onto lightly greased cookies sheet (2 cookies per sheet).
With spatula, spread evenly into 6-inch circles, 3 inches apart.
Bake at 375 for 7 to 8 minutes, or until lightly browned. Remove
from cookie sheet, cool completely on wire rack. Chill.
Prepare Hershey Bar Cream Filling. Place one cookie on serving
plate; spread with 1/2 cup cream filling. Repeat layering with
remaining cookies and filling, ending with a cookie. Spoon Glaze
over top of torte. Refrigerate.
8 to 10 servings.
Cream Filling: Sprinkle 1 tsp. unflavored gelatine onto 5 Tbsp.
water in saucepan; let stand a few minutes to soften. Cook over
medium heat, stirring constantly, until gelatine is dissolved.
Remove from heat; add 1-1/2 eight-ounce milk chocolate bars, broken
into pieces (reserve remaining half for glaze). Stir until chocolate
is completely melted. (If necessary, melt over low heat.) Cool to
lukewarm, about 10 minutes. Whip 1 cup heavy or whipping cream until
stiff; gradually add whipped cream to chocolate mixture, blending
carefully. Chill about 1 hour or until filling begins to set.
Glaze: Melt 1/2 milk chocolate bar (reserved from filling) with 1
Tbsp. water in top of double boiler over warm water, stir to blend
well. Add teaspoonfuls of water as needed until glaze is of
spreading consistency.
From: Hersheys Chocolate Treasury
Posted on Cooking Echo by Pat Stockett on 12-19-92
Source from luhu.jp
Combine sugar, brown sugar, and butter or margarine in large mixer
bowl on medium speed. Add egg and vanilla; blend well. Combine
flour, baking soda, baking powder and salt; add alternately with
buttermilk or sour milk to creamed mixture. Pour batter by level 1/2
cupfuls onto lightly greased cookies sheet (2 cookies per sheet).
With spatula, spread evenly into 6-inch circles, 3 inches apart.
Bake at 375 for 7 to 8 minutes, or until lightly browned. Remove
from cookie sheet, cool completely on wire rack. Chill.
Prepare Hershey Bar Cream Filling. Place one cookie on serving
plate; spread with 1/2 cup cream filling. Repeat layering with
remaining cookies and filling, ending with a cookie. Spoon Glaze
over top of torte. Refrigerate.
8 to 10 servings.
Cream Filling: Sprinkle 1 tsp. unflavored gelatine onto 5 Tbsp.
water in saucepan; let stand a few minutes to soften. Cook over
medium heat, stirring constantly, until gelatine is dissolved.
Remove from heat; add 1-1/2 eight-ounce milk chocolate bars, broken
into pieces (reserve remaining half for glaze). Stir until chocolate
is completely melted. (If necessary, melt over low heat.) Cool to
lukewarm, about 10 minutes. Whip 1 cup heavy or whipping cream until
stiff; gradually add whipped cream to chocolate mixture, blending
carefully. Chill about 1 hour or until filling begins to set.
Glaze: Melt 1/2 milk chocolate bar (reserved from filling) with 1
Tbsp. water in top of double boiler over warm water, stir to blend
well. Add teaspoonfuls of water as needed until glaze is of
spreading consistency.
From: Hersheys Chocolate Treasury
Posted on Cooking Echo by Pat Stockett on 12-19-92
Source from luhu.jp
Tags
Cake