Valentine's Day  - Spiced Chocolate Torte

Valentine’s Day – Spiced Chocolate Torte

A delicious chocolate present for my Valentine!

I don’t need an annual special day to celebrate my love for my husband however I’ll go with an annual day to bake a special delicious treat for my hubby. By special I mean the ultimate two layer butter-cream chocolate cake covered in a chocolate glaze. Yes, you can say my hubby loves sweets…  (this recipe contains lots of sugar) however it goes a long way and can be shared with friend.

Since I met my I’ve had the luxury of having him cook a three course meal every Valentines so this year when he pointed to a magazine and said “Can you bake me this cake?” I thought, why not! Sure beats chicken livers..

Here is a step by step process of the magnificent Spiced Chocolate Torte (Wrapped in a chocolate Ribbon.)

No Ribbon.. my husband couldn’t wait for the cake to be complete!


1-1/2 cups butter at room temp.
2 cups of sugar
8 eggs separated, room temperature
10 ounces of bittersweet or semisweet chocolate melted, lukewarm
1-1/2 cups finely chopped pecans
2 tsp vanilla
1 tsp ground cinnamon
1tsp ground cloves
1 tsp freshly grated nutmeg
1-1/2 cusp of all purpose flour – I used wholewheat
Pinch of salt
Pinch of cream of tartar

Directions: Preheat oven to 350 degrees, butter and flour 9 inch diameter cake pans with 1-1/2 inch- high sides. With electric mixer cream butter in a large bowl. Gradually beat in sugar and egg yolks, one at a time. Blend in melted chocolate, slowly add the pecans, vanilla, and spices.  Using the electric mixer fitted with clean dry beaters, beat egg whites with salt and cream of tarter in another large bowl until medium peaks form. Gently fold 1/4 of whites into batter to lighten, then fold the remaining whites. Divide batter into two prepared pans, spread evenly. Bake until toothpick inserted into centre of cakes comes out clean for about 35-40 minutes. Once cake is baked set aside. Cake can be made up to two weeks ahead. Wrap tightly and freeze.

3/4 cups of sugar
1/2 cup light corn syrup
4 jumbo egg yolks
1 1/2 cups butter cut into small pieces, room temperature
6 ounces of bittersweet or semisweet chocolate
1/4 cup your favorite liqueur. (sweet)


Stir sugar and corn syrup in a medium sauce pan over medium heat until sugar dissolve. Meanwhile using electric mixer beat egg yolks until pale and thick. Gradually beat in hot syrup for up to 5 minutes until cool. Beat in butter one piece at a time. Blend in your favorite liqueur. Place butter-cream on one layer of cake and then place the other layer on top. Smooth out edges to fill in gaps. Freeze cake until butter-cream is firm for about 2 hours.

12 ounces bittersweet or semisweet chocolate.
3/4 cup unsalted butter cut into 12 pieces
2 tbsp honey
3/4 tsp instant espresso

Directions: Stir all the ingredients in top of a double boiler over gently simmering water until mixtures is smooth. Stir until glaze thickens about 5 minutes. (do not let glaze set). Pour over cake, carefully and quickly tilt cake back and forth so glaze coats sides of cake. With a spatula smooth sides. Chill  cake until glaze sets.

Lina Zussino

Lina Zussino, is a co-founder of Grocery Alerts Canada. encourages real whole foods cooking while helping Canadians save money with grocery deals and coupons.