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Saturday, April 18, 2015

Chocolate Withdrawal Emergency Torte

Total Time: 6 hrs 45 mins Preparation Time: 45 mins Cook Time: 6 hrs

Ingredients

  • Servings: 12
  • 24 ladyfingers, split in half lengthwise (two .3 oz. pgks)
  • 3/4 cup butter, softened
  • 4 cups sifted confectioners' sugar
  • 1 tablespoon vanilla
  • 1 tablespoon amaretto liqueur
  • 4 eggs
  • 1/2 cup chunky peanut butter
  • 2 ounces unsweetened chocolate, melted and cooled
  • chocolate peanut butter frosting

Recipe

  • 1 line 9x5x3" metal loaf pan with 2 sheets of aluminum foil, 1 laid crosswise and 1 laid lengthwise; allow foil to extend several inches beyond rim.
  • 2 arrange 7 ladyfinger halves, flat-side up, in bottom of pan, parallel to short end of pan.
  • 3 line each long side with 7 ladyfinger halves, standing upright and flat-side in.
  • 4 line each short end with 3 layfinger halves.
  • 5 beat together butter, 10x sugar, vanilla and amaretto in large bowl until well blended.
  • 6 add eggs, one at a time, beating well after each addition, until smooth and fluffy.
  • 7 transfer 2 cups of the butter mixture to a small bowl.
  • 8 add the extra-chunky peanut butter; mix well.
  • 9 spoon evenly over bottom of ladyfinger-lined pan.
  • 10 tap pan on counter to settle filling.
  • 11 smooth evenly with spatula.
  • 12 arrange 7 ladyfinger halves, parallel to short end of pan, over peanut butter mixture.
  • 13 wedge 3 ladyfinger halves lengthwise down on long side of the pan.
  • 14 stir melted chocolate into remaining butter mixture in large bowl.
  • 15 spoon over ladyfingers; spread evenly.
  • 16 arrange 10 ladyfinger halves as before.
  • 17 crumble the remaining ladyfinger halves over the top, filling spaces between the ladyfingers.
  • 18 fold the overhanging foil over the top; wrap securely.
  • 19 freeze at least 6 hours or overnight.
  • 20 fold back foil.
  • 21 invert torte onto serving platter.
  • 22 remove pan; carefully remove foil.
  • 23 frost sides and top with chocolate peanut butter frosting (see note).
  • 24 freeze, uncovered for 1 hour until frosting is firm.
  • 25 to serve: cut into thin slices with thin-bladed sharp knife.
  • 26 garnish with whipped cream, if desired.
  • 27 chocolate peanut butter frosting: beat together 4 pkgs, (3 oz. ea.) softened cream cheese, 2 cups sifted 10x sugar and 1 tbls.
  • 28 milk in medium bowl until fluffy.
  • 29 beat in 1/3 cup smooth peanut butter and 1/3 cup unsweetened cocoa powder until well mixed.
  • 30 **note:if ladyfingers begin to crumble when applying the frosting, carefully cover cake with very thin layer of frosting.
  • 31 place in freezer until firm.
  • 32 spread evenly with remaining frosting.

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