Рецепт Easy Mexican Chocolate Torte
| Порций: 10 |
Ингредиенты
|
|
Инструкции
- This easy recipe is quite elegant when prepared by the instructions and chilled.*You wil need 33 crackers, each 2 1/2 inches square.**To make chocolate curls: Place a bar of lowfat milk chocolate on waxed paper. Curls will be easier to make if chocolate is slightly hot. Let chocolate stand in hot place for 15 min. Make curls by pressing a vegetable parer firmly against chocolate bar and pulling parer toward you in long thin strokes.
- 1-Blend dry frosting mix, cinnamon and whipping cream in chilled large bowl on low speed, scraping bowl constantly, for 30 seconds. Beat on high speed till stiff, 2-3 min. 2-Place small amount of frosting mix on 3 crackers; arrange crackers on serving plate, frosting sides down, to create rectangle. Spread rectangle with about 1/4 c. frosting mix; layer with 3 crackers. Repeat layers 9 times. Gently press torte together. 3-Using pancake turner, carefully turn torte on its side so crackers are vertical.
- Frost top and sides with remaining mix. Decorate with chocolate curls.
- Chill at least 6 hrs. (torte will mellow and become moist.) This calls for dry frosting mix such as the type which used to be popular and easily found back when the Betty Crocker book was written. The method of frosting the crackers in layers could work with canned frosting mixed with whipping cream I think. Try different types of graham or possibly other crackers also. This is a lovely looking dessert which is not possible to appreciate till you actually see it. Jo Anne Merrill