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Chocolate Rum Custard Torte

Cookies.Recipes's picture
Ingredients
  Rum custard filling 1 Cup (16 tbs)
  Solid vegetable shortening 6 Tablespoon
  Butter/Margarine 6 Tablespoon, softened
  Sugar 1 Cup (16 tbs)
  Eggs 2
  Vanilla 1⁄2 Teaspoon
  Unsweetened chocolate 3 Ounce, melted and cooled
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Baking powder 1 Teaspoon
  Salt 1 Teaspoon
  Toasted sliced almonds 1 Tablespoon
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

Recipe Summary

Course: 
Dessert
Method: 
Baked

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