Mama Mangia
Super Moderator
Easy Chocolate Cream Filled Torte
1 (10.3/4-ounce) frozen pound cake, thawed
1/2 cup powdered sugar
1/4 cup cocoa
1 cup cold whipping cream
1 teaspoon vanilla extract
Chocolate Glaze (recipe follows)
Sliced almonds (optional)
1. Cut cake horizontally to make 4 layers.
2. Stir together sugar and cocoa in small bowl.
3. Add whipping cream and vanilla; beat until stiff.
4. Place bottom cake layer on serving platter. Spread 1/3 of the whipped cream mixture on cake layer. Place next cake layer on top of whipped cream; continue layering whipped cream and cake until all have been used.
5. Prepare Chocolate Glaze; spoon over top of cake, allowing to drizzle down sides.
6. Garnish with almonds, if desired. Refrigerate until ready to serve. Cover; refrigerate leftover torte.
Makes 8 to 10 servings.
Chocolate Glaze:
2 tablespoons butter or margarine
2 tablespoons cocoa
2 tablespoons water
1 cup powdered sugar
1/4 to 1/2 teaspoon almond extract
1. Melt butter in small saucepan over low heat.
2. Add cocoa and water. Cook, stirring constantly, until smooth and slightly thickened. Do not boil.
3. Remove from heat.
4. Gradually add powdered sugar and almond extract, beating with whisk until smooth.
Makes about 1/2 cup glaze.
1 (10.3/4-ounce) frozen pound cake, thawed
1/2 cup powdered sugar
1/4 cup cocoa
1 cup cold whipping cream
1 teaspoon vanilla extract
Chocolate Glaze (recipe follows)
Sliced almonds (optional)
1. Cut cake horizontally to make 4 layers.
2. Stir together sugar and cocoa in small bowl.
3. Add whipping cream and vanilla; beat until stiff.
4. Place bottom cake layer on serving platter. Spread 1/3 of the whipped cream mixture on cake layer. Place next cake layer on top of whipped cream; continue layering whipped cream and cake until all have been used.
5. Prepare Chocolate Glaze; spoon over top of cake, allowing to drizzle down sides.
6. Garnish with almonds, if desired. Refrigerate until ready to serve. Cover; refrigerate leftover torte.
Makes 8 to 10 servings.
Chocolate Glaze:
2 tablespoons butter or margarine
2 tablespoons cocoa
2 tablespoons water
1 cup powdered sugar
1/4 to 1/2 teaspoon almond extract
1. Melt butter in small saucepan over low heat.
2. Add cocoa and water. Cook, stirring constantly, until smooth and slightly thickened. Do not boil.
3. Remove from heat.
4. Gradually add powdered sugar and almond extract, beating with whisk until smooth.
Makes about 1/2 cup glaze.