Free Recipe Chocolate Mint Torte 2

Recipe Type: D Recipes

Recipe Preparation: chill

Cooking Ingredients for Chocolate Mint Torte 2 Recipe

15 oz Fat-free chocolate pound
1/4 c Chocolate syrup plus 2
4-2/3 oz Andes candies; divided
1 c Whipping cream
1/4 c Sifted confectioner s sugar

Chocolate Mint Torte 2 Preparation

Slice pound cake in half horizontally; slice each half in half again to create 4 layers. Brush top of each layer with 1 1/2 tbsp chocolate syrup; let stand 15 minutes for layers to absorb syrup. Reserve 8 candies for garnish. Finely chop remaining candies. Combine whipping cream and powdered sugar in large mixing bowl; beat at high speed until stiff peaks form. Fold chopped candies into whipped cream. Place one cake layer on serving plate; spread 1/4 c whipped cream on cake layer. Repeat procedure with remaiing layers. Frost top and sides with remaining cream. Cover and chill or freeze until ready to serve or up to 8 hours. Pull a vegetable peeler down sides of reserved 8 candies to make tiny shavings. Sprinkle shavings over torte before serving. Notes: Serve this torte refrigerated or frozen-it”s delectable either way. Recipe by: Christmas with Southern Living, 1996 Posted to EAT-L Digest by #ebburtis <ebburtis@IX.NETCOM.COM> on Nov 30, 1997

Cooking Temperature:

Recipe Serves: 12

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