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Mocha Rum Torte

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  Sponge cake 2 Pound
  Sugar 10 Ounce
  Butter 8 Ounce
  Milk 1 Pint
  Instant coffee powder 4 Tablespoon
  Gelatin 1 Tablespoon
  Water 4 Tablespoon
  Rum 4 Tablespoon
  Chocolate 4 Ounce
  Solid vegetable shortening 1⁄2 Ounce
  Rum 1 Teaspoon
  Chocolate vermicelli 2 Cup (32 tbs)

Crumble cake into crumbs.
Place sugar, butter, and milk in saucepan.
Stir over low heat until sugar dissolves and butter melts.
Bring to boiling point, stir in instant coffee.
Pour on to cake crumbs.
Soak gelatine in water, then place over hot water to dissolve.
Stir into cake mixture with rum.
Take out 4 tablespoons of mixture and reserve for rum balls.
Turn remaining mixture into a well-greased, 8 in. springform pan.
Refrigerate overnight.
To reserved mixture add enough extra cake crumbs to make firm dough.
Roll mixture to make the size of golf balls.
Cut firmed balls into halves, brush with lightly beaten egg-white or warmed jam.
Toss in chocolate vermicelli.
Icing Mix together chopped chocolate, vegetable shortening and rum.
Place over hot water until chocolate melts.
Stir well until smooth.
Pour icing over cake while still in tin.
Refrigerate at least 2 hours until firm.
Before removing cake from tin, slip point of very sharp knife round chocolate to release from tin.

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