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Vienna Torte |
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Serves: 2 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Vienna Torte recipe on the web!!_ pound cake frozen (10 3/4 oz. each), thawed ___ cup red raspberry preserves Chocolate Filling _ ounces semi-sweet baking chocolate _ tablespoons butter or margarine At least 2 hours or up to 2 weeks before serving: Slice each pound cake horizontally into four thin layers. Leaving the top layers plain, spread one side of the remaining six layers with preserves. Place bottom layer of one cake, preserves-side up, on a baking sheet. Spread with about 1/3 cup of the chocolate filling. Spread filling on two more layers and stack on bottom layer. Place top layer over filling. Repeat with second cake. Refrigerate cake for 1 hour. In a small heavy pan overlow heat, melt chocolate, stirring frequently. Remove from heat and stir in butter or margarine until melted. Coat the top and sides of each torte with a thin layer of the chocolate glaze. Decorate the top by drawing wavy lines in the chocolate glaze with the tines of a fork. Refrigerate for 30 minutes or until chocolate is firmly set before wrapping in plastic wrap. Refrigerate until 30 minutes before serving. Baked Apple Crepes Café Pavé Chestnut Bûche de Noël Chocolate Velvet Dessert Lemon Bavarian Nesselrode Ice Cream Pavolva Pumpkin Spice Roll Rum Raisin Sundaes Spiced Cranberries Jubilee Steamed Mincemeat Pudding Strawberries and Cream Mousse Toffee Cream Dessert Vienna Torte |
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