Chocolate Christmas Torte

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 1/2 cups butter, cubed
• 3/4 cup water
• 4 ounces baking chocolate, chopped (squares)
• 1 1/2 cups buttermilk
• 4 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/4 teaspoon rum extract
• 3 1/2 cups flour, divided
• 1 cup pecans, chopped, toasted
• 2 1/4 cups sugar
• 1 1/2 teaspoons baking soda
• 4 ounces squares baking chocolate, chopped
• 8 ounces cream cheese, softened
• 3 ounces cream cheese, softened
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 1/4 teaspoon rum extract
• 6 cups confectioners' sugar
• 1 cup raspberry jam, seedless, divided

Recipe

• 1 in a large saucepan, combine butter, water and chocolate; cook and stir over low heat until melted. remove from the heat; stir in the buttermilk, eggs and extracts.
• 2 in a small bowl, combine 1/2 cup flour and pecans. in a large mixing bowl, combine the sugar, baking soda and remaining flour. gradually beat in the butter mixture. stir in the flour mixture.
• 3 pour into three greased and floured 9-in round baking pans. bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes before removing from the pans to wire racks to cool completely.
• 4 for frosting, in a small saucepan, melt chocolate over very low heat. cool for 10 minutes, stirring occasionaly. in a large mixing bowl, beat cream cheese and butter. gradually beat in melted chocolate and extracts. gradually beat in confectioners' sugar until smooth.
• 5 to assemble, spread 2 tablespoons of jam over one cake layer; spread with 1/2 cup frosting. repeat layers twice. spread remaining frosting over top and sides of torte. warm remaining jam; drizzle over dessert plates. top with a slice of torte.