Easy mexican chocolate torte

10 Servings

Ingredients

Quantity Ingredient
2 cups Frosting Mix,Chocolate
Fudge
½ teaspoon Cinnamon,Ground
2 cups Whipping Cream,Heavy
Unwhipped
33 Graham Crackers*
Chocolate Curls**

Directions

This easy recipe is quite elegant when prepared by the instructions and chilled. *You wil need 33 crackers, each 2½ inches square. **To make chocolate curls: Place a bar of milk chocolate on waxed paper. Curls will be easier to make if chocolate is slightly warm. Let chocolate stand in warm place for 15 minutes. Make curls by pressing a vegetable parer firmly against chocolate bar and pulling parer toward you in long thin strokes.

1-Blend dry frosting mix, cinnamon and whipping cream in chilled large bowl on low speed, scraping bowl constantly, for 30 seconds. Beat on high speed until stiff, 2-3 minutes. 2-Place small amount of frosting mixture on 3 crackers; arrange crackers on serving plate, frosting sides down, to form rectangle. Spread rectangle with about ¼ cup frosting mixture; layer with 3 crackers. Repeat layers 9 times. Gently press torte together. 3-Using pancake turner, carefully turn torte on its side so crackers are vertical.

Frost top and sides with remaining mixture. Decorate with chocolate curls.

Refrigerate at least 6 hours. (torte will mellow and become moist.) This calls for dry frosting mix such as the type that used to be popular and easily found back when the Betty Crocker book was written. The method of frosting the crackers in layers could work with canned frosting mixed with whipping cream I think. Try different types of graham or other crackers also. This is a lovely looking dessert that is not possible to appreciate until you actually see it. Jo Anne Merrill Recipe By : Jo Anne Merrill File

Related recipes