Ingredients Jump to Instructions ↓

  1. 1 (10 1/3/4-ounce) frozen pound cake, thawed Chocolate Almond Cream:

  2. 1/2 cup powdered sugar

  3. 1/4 cup unsweetened cocoa powder

  4. 1 cup cold whipping cream

  5. 1 teaspoon almond extract Chocolate Glaze:

  6. 2 tablespoons butter

  7. 2 tablespoons unsweetened cocoa powder

  8. 2 tablespoons water

  9. 1 cup powdered sugar

  10. 1/2 teaspoon almond extract Sliced almonds for garnish

Instructions Jump to Ingredients ↑

  1. For Torte: Cut cake horizontally to make 4 layers. For Chocolate Almond Cream: In a small bowl, combine sugar and cocoa; add whipping cream and vanilla and beat with an electric mixer until stiff. For Chocolate Glaze: In small saucepan, melt butter over low heat. Add cocoa and water and cook, stirring constantly, until smooth and slightly thickened. Do not boil. Remove from heat. Gradually add powdered sugar and almond extract, beating with whisk until smooth. To Assemble: Place bottom cake layer on serving platter. Spread 1/3 of the whipped cream mixture on cake layer. Place next cake layer on top of whipped cream; continue layering whipped cream and cake until all have been used, ending with cake Spoon glaze over top of cake, allowing to drizzle down sides. Garnish with almonds, if desired. Refrigerate until ready to serve.


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