n top of the chilled torte, and top with the caramel
baking sheet. Bake the torte until the crust is browned
00b0C).
Grease and flour torte pans; set aside.
Prepare
Spread top and sides of torte with prepared glaze. Cover; refrigerate
-----TOMAKE THE WARM CHOCOLATE TORTE-----.
Spray 4 (4-oz
knife around edges of torte and remove sides of springform
ith remaining meringue. Cover the torte and refrigerate for 3 hours
irm.
To serve, remove torte to serving platter.
Spoon
esired.
Refrigerate any remaining torte.
For the torte:
Line the bottom of
et aside.
For the torte:
Sift the flour, baking
Line a 9 x 13-inch pan with one layer of crackers.
Mix pudding and milk.
When pudding is set, fold in Cool Whip.
Spread half of pudding mixture on top of crackers.
Place another layer of crackers on top.
Spread remaining mixture over crackers. Place last layer of crackers on top.
Frost with Chocolate Frosting.
Chocolate Sour Cream Frosting is great with this recipe.
Refrigerate overnight.
an. Set aside.
FOR TORTE:
In a mixer bowl
an.
To make the torte, spread the 1/2 cup
TORTE:
Preheat oven to 375\
o assemble.
Torte Base Layers: To assemble torte, line a 9
TORTE: Preheat oven to 350\u00b0F
ayers and frost top of torte with rum cream. Sprinkle very
an with baking parchment.
Torte: In a mixing bowl, cream
Drizzle glaze over top of torte; allow to set. Serve at