Sigi's Chocolate Torte *
Yield
10 servingsPrep
30 minCook
0 minReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pound cake
ready made |
|
| 6 | ounces |
chocolate chips (semi-sweet)
|
|
| 3 | tablespoons |
water
boiling |
|
| 4 | each |
egg yolks
|
*
|
| ½ | cup |
butter
softened |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | x |
nuts
chopped, any kind |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pound cake
ready made |
|
| 173.4 | ml/g |
chocolate chips (semi-sweet)
|
|
| 45 | ml |
water
boiling |
|
| 4 | each |
egg yolks
|
*
|
| 118 | ml |
butter
softened |
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
nuts
chopped, any kind |
*
|
Directions
Prepare favorite pound cake in loaf shape, or thaw if frozen.
Slice cake into 4 even horizontal slices.
Place chocolate chips in blender.
Whirl about 3 seconds until pieces are a coarse powder.
Add boiling water.
Whirl until smooth.
Blend in yolks.
Add butter, whirling until smooth, followed by either rum or vanilla extract.
Spread evenly between cake layers, on sides and top.
If icing is too thin, refrigerate a few minutes until of spreading consistency.
Decorate cake with nuts.
Refrigerate cake about 3 hours before slicing to serve.
Keep leftover cake covered in refrigerator.
