Chocolate Rum Custard Torte
|Rum custard filling||1 Cup (16 tbs)|
|Solid vegetable shortening||6 Tablespoon|
|Butter/Margarine||6 Tablespoon, softened|
|Sugar||1 Cup (16 tbs)|
|Unsweetened chocolate||3 Ounce, melted and cooled|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||1 Teaspoon|
|Toasted sliced almonds||1 Tablespoon|
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 375Â° 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