Mocha Almond Fudge Torte Recipe
Ingredients
| Slivered almonds | 2 Tablespoon | |
| Package cream cheese | 1 Large | |
| Powdered sugar | 1 3/4 Cup (16 tbs) | |
| Vanilla | 1/2 Teaspoon | |
| Frozen whipped topping | 1 Cup (16 tbs), thawed | |
| Semi-sweet chocolate | 1 Ounce, grated | |
| 1 loaf (about 13.6 oz./ 386 g) purchased nonfat chocolate or regular pound cake, thawed if frozen | ||
| Butter margarine | 2 Tablespoon | |
| 1/2 teaspoon instant espresso powder or coffee powder | ||
| 1 to 5 teaspoons nonfat milk | ||
Directions
1. Toast almonds in a small nonstick frying pan over medium heat until golden (3 to 5 minutes); stir often. Transfer almonds to a bowl; set aside.
2. In a food processor or a large bowl, combine the 8-ounce (230-g) package cream cheese, 1/4 cup (30 g) of the powdered sugar, and vanilla. Whirl or beat with an electric mixer until smooth and fluffy; then gently fold in whipped topping and chocolate. Cover and refrigerate filling until ready to use.
3. With a serrated knife, cut pound cake horizontally into 3 equal layers. Place top cake layer, cut side up, on a rack set over a sheet of wax paper; spread with half the cream cheese filling. Add middle layer and spread with remaining filling; top with remaining cake layer, cut side down.
4. In a clean food processor or large bowl, combine remaining 1 1/2 cups (180 g) powdered sugar, remaining 2 ounces (55 g) cream cheese, butter, instant espresso powder, and 1 teaspoon of the milk. Whirl or beat until smooth and easy to spread; add more milk, if necessary. Frosting will be soft. ,
5. Spread frosting over top of cake; some of it will flow down sides of cake. Sprinkle top of cake with almonds; scrape up frosting that has dripped onto wax paper and spread it gently on sides of cake. With wide spatulas, carefully transfer cake to a serving platter. Serve immediately; or cover lightly and refrigerate until ready to serve.
2. In a food processor or a large bowl, combine the 8-ounce (230-g) package cream cheese, 1/4 cup (30 g) of the powdered sugar, and vanilla. Whirl or beat with an electric mixer until smooth and fluffy; then gently fold in whipped topping and chocolate. Cover and refrigerate filling until ready to use.
3. With a serrated knife, cut pound cake horizontally into 3 equal layers. Place top cake layer, cut side up, on a rack set over a sheet of wax paper; spread with half the cream cheese filling. Add middle layer and spread with remaining filling; top with remaining cake layer, cut side down.
4. In a clean food processor or large bowl, combine remaining 1 1/2 cups (180 g) powdered sugar, remaining 2 ounces (55 g) cream cheese, butter, instant espresso powder, and 1 teaspoon of the milk. Whirl or beat until smooth and easy to spread; add more milk, if necessary. Frosting will be soft. ,
5. Spread frosting over top of cake; some of it will flow down sides of cake. Sprinkle top of cake with almonds; scrape up frosting that has dripped onto wax paper and spread it gently on sides of cake. With wide spatulas, carefully transfer cake to a serving platter. Serve immediately; or cover lightly and refrigerate until ready to serve.
Chef
