You can whip this impressive torte up inless than 20 minutes thanks to it’s ready-made base–a frozenpound cake.
Recipe: Easy Chocolate AlmondCream Torte
Torte:1 (10.3/4-ounce) frozen pound cake, thawed
For Torte: Cut cake horizontally to make4 layers.
For Chocolate Almond Cream: In a smallbowl, combine sugar and cocoa; add whipping cream and vanillaand beat with an electric mixer until stiff.
For Chocolate Glaze: In small saucepan,melt butter over low heat. Add cocoaand water and cook, stirring constantly, until smooth and slightlythickened. Do not boil. Remove fromheat. Gradually add powdered sugarand almond extract, beating with whisk until smooth.
To Assemble: Place bottom cake layer onserving platter. Spread 1/3 of the whipped cream mixture on cakelayer. Place next cake layer on top of whipped cream; continuelayering whipped cream and cake until all have been used, endingwith cake Spoon glaze over top of cake, allowing to drizzle downsides. Garnish with almonds, if desired.
Refrigerate until ready to serve.
Chocolate Almond Cream:1/2 cup powdered sugar
1/4 cup unsweetened cocoa powder
1 cup cold whipping cream
1 teaspoon almond extract
Chocolate Glaze:2 tablespoons butter
2 tablespoons unsweetened cocoa powder
2 tablespoons water
1 cup powdered sugar
1/2 teaspoon almond extractSliced almonds for garnish (optional)
Makes 8 to 10 servings.
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