Fudge Mint Torte

Fudge Mint Torte
Pareve -- Serves 12 or more

As long as you use real liqueur, the pareve margarine, chocolate chips, and Kinneret whipping cream will meld together for a superb torte. Of course, it’s even tastier if it’s a dairy cake. Substitute Crème de Menthe with coffee or almond liqueur and you have an entirely different torte. Warning: Don’t make the filling ahead of time. Liquor doesn’t freeze well. You can bake the cake layers, freeze them, and then add the cream filling on  Friday to serve for Shabbat dinner.



  • 1 12 oz. package of semisweet chocolate chips*creme de menthe
  • 1 cup (2 sticks) of pareve margarine
  • 1-1/2 cups. firmly packed light brown sugar
  • 4 eggs
  • ½ tsp. vanilla
  • 1-1/2 cups flour


  • 2 cups pareve whipping cream
  • 1/3 cup green Crème de Menthe
  • 2 Tbsp. powdered sugar


  • Shaved bittersweet chocolate


  1. Preheat oven to 375º.
  2. Line the bottoms of three 9” round pans with parchment paper. Spray with cooking oil and set aside.
  3. Combine the chocolate chips and margarine in a saucepan and place over very low heat till melted.
  4. Place the chocolate mixture in a mixing bowl and allow to cool about 10 min.
  5. Beat in the sugar.
  6. Add eggs, one at a time and mix well.
  7. Add vanilla.
  8. Add flour until well blended.
  9. Pour into the prepared pans, trying to divide the batter equally.
  10. Bake 15-20 min. until tops spring back when lightly touched.
  11. Cool the cakes in the pans at least 10 min. and then flip out on wire racks to cool.
  12. Once the layers are cooled you can add the cream filling or freeze the individual layers to assemble later.


  1. Whip together the Crème de Menthe, whipping cream and powdered sugar until stiff.
  2. Place 1/3 of the mixture on top of each layer and stack.
  3. Finish with shaved chocolate.

*Make sure to check the size of the chocolate chip bag. Kosher chocolate chips are packaged in increasingly smaller sized amounts.

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