Chocolate Rum Custard Torte Recipe
Ingredients
| Rum custard filling | ||
| 6 tablespoons solid vegetable shortening | ||
| Butter/Margarine | 6 Tablespoon, softened | |
| Sugar | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| Vanilla | 1/2 Teaspoon | |
| Unsweetened chocolate | 3 Ounce, cooled | |
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| 1 teaspoon each baking powder and salt | ||
| Toasted sliced almonds | ||
Directions
Prepare rum custard filling and refrigerate.
In large bowl of an electric mixer, beat shortening, butter, and sugar until creamy; beat in eggs, vanilla, and chocolate.
In another bowl, stir together flour, baking powder, and salt; gradually add to chocolate mixture, blending thoroughly.
Cover tightly with plastic wrap and refrigerate for about 1 hour.
Divide dough into 4 equal portions.
Press each portion evenly over bottom of a greased and flour-dusted 9-inch round cake pan with a removable bottom.
Bake layers in a 375° oven, 2 at a time, for 15 minutes or until cookies pull away from pan sides.
Let cool in pans on racks for 10 minutes; then remove pan sides and slide cookies onto racks.
Let cool completely.
To assemble torte, place one cookie layer on a serving plate.
Top with a fourth of the filling and spread evenly to within 1/4 inch of edge.
Repeat layers, ending with filling on top.
Invert a large bowl over torte (or place a cake cover over it) and refrigerate for at least 24 hours or for up to 3 days.
To serve, sprinkle top with toasted sliced almonds and cut into wedges
In large bowl of an electric mixer, beat shortening, butter, and sugar until creamy; beat in eggs, vanilla, and chocolate.
In another bowl, stir together flour, baking powder, and salt; gradually add to chocolate mixture, blending thoroughly.
Cover tightly with plastic wrap and refrigerate for about 1 hour.
Divide dough into 4 equal portions.
Press each portion evenly over bottom of a greased and flour-dusted 9-inch round cake pan with a removable bottom.
Bake layers in a 375° oven, 2 at a time, for 15 minutes or until cookies pull away from pan sides.
Let cool in pans on racks for 10 minutes; then remove pan sides and slide cookies onto racks.
Let cool completely.
To assemble torte, place one cookie layer on a serving plate.
Top with a fourth of the filling and spread evenly to within 1/4 inch of edge.
Repeat layers, ending with filling on top.
Invert a large bowl over torte (or place a cake cover over it) and refrigerate for at least 24 hours or for up to 3 days.
To serve, sprinkle top with toasted sliced almonds and cut into wedges
Chef
