Easy Kahlua Torte - cooking recipe

Ingredients

5 tablespoons Kahlua
6 ounces semisweet chocolate morsels
1/4 cup powdered sugar
4 egg yolks
1/2 cup unsalted butter, softened
11 -14 ounces prepared poundcake

Preparation

In a small saucepan, heat Kahlua over medium heat until mixture starts to have bubbles around the edge, but not boiling.
Place Kahlua in a blender with chocolate morsels and process until chocolate is melted and mixture is smooth (if you find it is too thick, and your morsels are not melting, remove a little and set it in pan to melt somewhat and get warm, then mix that back in, but do not scorch it!).
Add powdered sugar, egg yolks, and butter, and mix until smooth.
Place mixture in a bowl, cover, and refrigerate 1 hour or until it becomes thick enough to spread.
Holding your serrated bread knife parallel to the countertop, slice the pound cake into 6 thin layers (best to do 1 layer at a time, making a little marking with a toothpick so you know where to cut).
Lay the first layer on a cake plate and top with enough frosting to form a frosting layer about 3/8-inch thick (optional: before putting on frosting you may also add a little Kahlua to the cake- spoon it on lightly, then proceed to frost; be careful though, as you have 6 layers!!!).
Then cut the second layer and place it on top of the icing and proceed as with the first, etc.
,finally finishing with the top, and icing the torte all around.
Refrigerate the torte at least 1 hour before serving (this helps it hold when being cut into).