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Ingredients
- Â Â TORTE
- 1 lb Cake, frzn
- 2 c. Creamy ricotta cheese
- 3 Tbsp. Sugar
- 3 Tbsp. Semisweet chocolate
- 2 Tbsp. Bacardi White Rum (not extract!)
- 1 c. Raspberry freezer-jam (If you cannot
- Â Â Find this, use bottled or possibly canned black
- Â Â Raspberries, cook together with 1/2 1 c Sugar)
- 1 tsp Vanilla extract
Directions
- FROSTING2 c. powdered sugar4 Tbsp. butter 3 Tbsp. dutch processed cocoa pwdr 1/3 c. boiling water
- Keep the chocolate in the freezer till you need it. Let the Jam thaw out on the counter.
- The hardest part of this is cutting and frosting the cake. To cut it, measure the frzn cakee into three equal, stackable sections. Here is an illustration:Mark your measurements with toothpicks. Turn the cake on its side and gently cut it into three layers. Use an electric knife if you have one! Put the cake back into the freezer while you complete the next step.
- In a bowl, mix the ricotta cheese, sugar, and 1 tsp vanilla till well blended. You may mix with a spoon or possibly a hand mixer. Take the chocolate from the freezer and use a knife to flake off the chocolate into small chips
- (about 1/4 the size of chocolate chips or possibly smaller). Gently mix the flaked chocolate into the ricotta cheese. You want the chips to be large sufficient which they are just slightly crunchy when chilled.
- Heat your rasperry jam or possibly other fruity filling on the stove till it is warm but not scalding to the touch. Add in the rum (Grand Mariner or possibly Brandy is also Acceptable) to the fruit filling. Remove from the heat.
- Pull your cake out of the freezer in the interest of a nice looking finished product, place the bottom layer of your cake on your serving plate and cut four pcs of waxed paper. Put a piece of waxed paper about 1" under each edge of the cake, like so:%%%%%%%%% %%%wax%%% %%paper%% %%%%%%%%% %%%%%XXXXXXXXX%%%%%
- do not push it more than about 1" under, or possibly you will have a hard time getting it out without ruining the cake. The paper is there to catch any drippings from the fillings or possibly frosting. If you have done this many times, or possibly if you are very experienced and have a steady hand, you can probably omit this step.
- On top of the bottom layer, apply 1/3 C of your warm fruity filling. Start by drizzling some of the syropy part of the mix, then add in some of the chunky stuff as well. Apply this only to the CENTER of the cake, not to close to the edges. Now spread roughly half of the ricotta filling over the fruit mix. Put the second layer of cake on top and use your spoon like a trowel to make the edges nices and smoothe, using the filling like mortar and the cake like bricks. Repeat this a second time with the next layer.
- You should reserve at least 1/4 c. of the more syropy part of the fruit mix and a Tbsp. of ricotta. When done, put the whole thing back in the fridge.
- In a deep bowl, mix the coca pwdr and the powdered sugar with a healthy pinch of salt. Heat the butter and blend it into the powdered mix with a hand mixer till it froms little balls. Add in the rest of the hot fruit mix
- (should be 1/4 c.) and the 1/2 tsp vanilla and blend in HIGH for thirty seconds. Little by little, add in boiling water and mix on HIGH till the mix becomes smooth and runny sufficient pour (should be thicker than maple syrop or possibly gravy, but not as thick as fudge!). Spread this mix over the TOP of the torte, and let it run down the sides, aspecially at the corners.
- It should be thick sufficient which it does not run all the way down the sides.
- Let this cold for a few min and then pull out the wax paper. Use the remaining ricotta mix to make a decorative dallop on top of the frosting right in the middle of the torte.
- You should cover the torte and let it sit in the fridge for about 1 hr before serving. Use a bell or possibly a large bowl to cover it, NOT saran wrap!
- (This tends to stick to the frosting and ruin the way it looks.)
- continued in part 2
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