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.