Easy Sour
Cream-Raspberry-Chocolate Torte
Some store-bought cakes can be dry and lifeless. However, take that very
same cake and add a few fresh ingredients, and it is transformed to the exceptional. This
dessert is better prepared an hour or so ahead so that it may be served chilled and the
flavors have a chance to blend. Another option would be to make it ahead and freeze it,
then defrost before serving.
A 9-by-5-inch pound cake
1 package (12 oz.) chocolate chips
1 container (16 oz.) sour cream
1 jar (8 oz.) seedless raspberry preserves
2 tbsp. brandy or cognac
1. Using a serrated knife, slice the pound cake horizontally into 7 slices. Set aside.
2. In a microwave-safe container, heat the chocolate 2 to 3 minutes, stirring after each
minute, until smooth and melted. Add the sour cream and stir well to combine. Set aside.
In another microwave-safe container, heat the raspberry preserves 2 to 3 minutes, until
liquid. Add the brandy and stir well to combine. Place the top slice of the pound cake
cut-side up on the serving platter. Brush the cake with the raspberry mixture. Spread the
cake with the sour cream mixture. Place another layer on top of the sour cream and repeat
the process until the last slice of cake. Place the last slice of the pound cake cut-side
down. The filled cake should appear to be upside down. Cover the cake with the remaining
sour cream. Refrigerate to chill or quick-chill in the freezer. Makes 1 torte.
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Taken from Pasta Dinners 1,2,3 by Virginia Willis. Copyright © 1996 by
Crown Publishers, Inc. Used by arrangement with Crown Publishers, Inc
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