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Much-easier-than-it-looks Triple Chocolate Torte

Much-easier-than-it-looks Triple Chocolate Torte is built on Cake Frozen, Creamy Ricotta Cheese, Sugar, Semisweet Chocolate, and Sugar Gt. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 lb
• 2 cup
• 3 tbsp
• 3 tbsp
• 1 cup
• 1 tsp
• 2 cup
• 4 tbsp
• 3 tbsp
• 1/3 cup

Method (preview)

1. 1

   Serving Size: 1 Preparation Time:0:00

2. 2

   Amount Measure Ingredient -- Preparation Method

3. 3

   1 cup Raspberry freezer-jam find this, use bottled or canned black raspberries, cook together with 1/2

4. 4

   In a bowl, mix the ricotta cheese, sugar, and 1 tsp vanilla until well blended.

5. 5

   You may mix with a spoon or a hand mixer.

6. 6

   Gently mix the flaked chocolate into the ricotta cheese.

7. 7

   Heat your rasperry jam or other fruity filling on the stove until it is hot but not scalding to the touch.

8. 8

   Add the rum (Grand Mariner or Brandy is also Acceptable) to the fruit filling.

9. 9

   Remove from the heat.

10. 10

    Pull your cake out of the freezer in the interest of a nice looking finished product, place the bottom layer of your cake on your serving plate and cut four pieces of waxed paper.

11. 11

    Put a piece of waxed paper about 1 ″ under each edge of the cake, like so

12. 12

    On top of the bottom layer, apply 1/3 C of your hot fruity filling.

13. 13

    Start by drizzling some of the syropy part of the mixture, then add some of the chunky stuff as well.

14. 14

    Now spread roughly half of the ricotta filling over the fruit mixture.

15. 15

    Put the second layer of cake on top and use your spoon like a trowel to make the edges nices and smoothe, using the filling like mortar and the cake like bricks.

16. 16

    Repeat this a second time with the next layer.

17. 17

    When done, put the whole thing back in the fridge.

18. 18

    In a deep bowl, mix the coca powder and the powdered sugar with a pinch of salt.

19. 19

    Melt the butter and blend it into the powdered mixture with a hand mixer until it froms little balls.

20. 20

    Add the rest of the warm fruit mixture (should be 1/4 cup) and the 1/2 tsp vanilla and blend in HIGH for thirty seconds.

21. 21

    Little by little, add boiling water and mix on HIGH until the mixture becomes smooth and runny enough pour (should be thicker than maple syrop or gravy, but not as thick as fudge!).

22. 22

    Spread this mixture over the TOP of the torte, and let it run down the sides, aspecially at the corners.

23. 23

    You should cover the torte and let it sit in the fridge for about 1 hr before serving.

24. 24

    Use a bell or a large bowl to cover it, NOT saran wrap! (This tends to stick to the frosting and ruin the way it looks.)