Chocolate Withdrawal Emergency Torte |
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Prep Time: 45 Minutes Cook Time: 315 Minutes |
Ready In: 360 Minutes Servings: 12 |
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Sometimes you just need to have that Chocolate and Peanut Butter fix to get through things that have gotten you down. This will do it! It takes a little work, but it is well worth the effort. Cook time is chill time. Ingredients:
24 ladyfingers, split in half lengthwise (two .3 oz. pgks) |
3/4 cup butter, softened |
4 cups sifted confectioners' sugar |
1 tablespoon vanilla |
1 tablespoon amaretto liqueur |
4 eggs |
1/2 cup chunky peanut butter |
2 ounces unsweetened chocolate, melted and cooled |
chocolate peanut butter frosting |
Directions:
1. Line 9x5x3 metal loaf pan with 2 sheets of aluminum foil, 1 laid crosswise and 1 laid lengthwise; allow foil to extend several inches beyond rim.
2. Arrange 7 ladyfinger halves, flat-side up, in bottom of pan, parallel to short end of pan.
3. Line each long side with 7 ladyfinger halves, standing upright and flat-side in.
4. Line each short end with 3 layfinger halves.
5. Beat together butter, 10X sugar, vanilla and amaretto in large bowl until well blended.
6. Add eggs, one at a time, beating well after each addition, until smooth and fluffy.
7. Transfer 2 cups of the butter mixture to a small bowl.
8. Add the extra-chunky peanut butter; mix well.
9. Spoon evenly over bottom of ladyfinger-lined pan.
10. Tap pan on counter to settle filling.
11. Smooth evenly with spatula.
12. Arrange 7 ladyfinger halves, parallel to short end of pan, over peanut butter mixture.
13. Wedge 3 ladyfinger halves lengthwise down on long side of the pan.
14. Stir melted chocolate into remaining butter mixture in large bowl.
15. Spoon over ladyfingers; spread evenly.
16. Arrange 10 ladyfinger halves as before.
17. Crumble the remaining ladyfinger halves over the top, filling spaces between the ladyfingers.
18. Fold the overhanging foil over the top; wrap securely.
19. Freeze at least 6 hours or overnight.
20. Fold back foil.
21. Invert torte onto serving platter.
22. Remove pan; carefully remove foil.
23. Frost sides and top with Chocolate Peanut Butter Frosting (See note).
24. Freeze, uncovered for 1 hour until frosting is firm.
25. To serve: Cut into thin slices with thin-bladed sharp knife.
26. Garnish with whipped cream, if desired.
27. CHOCOLATE PEANUT BUTTER FROSTING: Beat together 4 pkgs, (3 oz. ea.) softened cream cheese, 2 cups sifted 10X sugar and 1 Tbls.
28. milk in medium bowl until fluffy.
29. Beat in 1/3 cup smooth peanut butter and 1/3 cup unsweetened cocoa powder until well mixed.
30. **NOTE:If ladyfingers begin to crumble when applying the frosting, carefully cover cake with very thin layer of frosting.
31. Place in freezer until firm.
32. Spread evenly with remaining frosting.
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