*  Exported from  MasterCook  *

            Much-easier-than-it-looks Triple Chocolate Torte

Recipe By     : Joshua Brown <[email protected]>
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       Torte:
  1      lb            Frozen cake
  2      c             Creamy ricotta cheese
  3      tb            Sugar
  3      tb            Semisweet chocolate
  2      tb            Bacardi White Rum (not extract!)
  1      c             Raspberry freezer-jam (If you can't
                       find this, use bottled or canned black
                       raspberries, cook together with:
    1/2  c             Sugar -- up to 1 c
  1      ts            Vanilla extract
                       Frosting:
  2      c             Powdered sugar
  4      tb            Butter
  3      tb            Dutch processed cocoa powder
    1/3  c             Boiling water

 Keep the chocolate in the freezer until 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 frozen cake 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 ts vanilla until
 well blended. You may mix with a spoon or 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 smaller). Gently mix the flaked chocolate into the ricotta
 cheese. You want the chips to be large enough that they are just
 slightly crunchy when chilled.

 Heat your rasperry jam or other fruity filling on the stove until
 it is hot but not scalding to the touch. Add the rum (Grand Mariner
 or 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 pieces of waxed paper. Put a piece of
 waxed paper about 1" under each edge of the cake, like so:

        %%%%%%%%%
        %%%wax%%%
        %%paper%%
        %%%%%%%%%
   %%%%%XXXXXXXXX%%%%%
   %%%%%XXXcakeXX%%%%%
   %%%%%XXXXXXXXX%%%%%
        %%%%%%%%%
        %%%%%%%%%
        %%%%%%%%%

 Don't push it more than about 1" under, or 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 frosting. If you have done
 this many times, or 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 hot fruity filling.
 Start by drizzling some of the syrupy part of the mixture, then add
 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 mixture. Put the second layer of
 cake on top and use your spoon like a trowel to make the edges
 nices and smooth, 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 cup of the more syrupy part of the fruit
 mixture and 1 tb of ricotta. When done, put the whole thing back in
 the fridge.

 In a deep bowl, mix the coca powder and the powdered sugar with a
 pinch of salt. Melt the butter and blend it into the powdered
 mixture with a hand mixer until it forms little balls. Add the rest
 of the warm fruit mixture (should be 1/4 cup) and the 1/2 ts
 vanilla and blend in HIGH for thirty seconds. Little by little, add
 boiling water and mix on HIGH until the mixture becomes smooth and
 runny enough pour (should be thicker than maple syrop or gravy, but
 not as thick as fudge!). Spread this mixture over the TOP of the
 torte, and let it run down the sides, especially at the corners. It
 should be thick enough that it does not run all the way down the
 sides.

 Let this cool for a few minutes and then pull out the wax paper.
 Use the remaining ricotta mixture 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 hour before serving. Use a bell or a large bowl to cover it, NOT
 saran wrap! (This tends to stick to the frosting and ruin the way
 it looks.)

 The whole thing is a little complicated, but there is no baking or
 cooking involved. After a couple of tries, I was able to make this
 in about 35 minutes every time, which is pretty good for how it
 looks when you're done. I made this for many people, and they were
 invariably IMPRESSED by the way it looked and by how good it tasted.

 Giving credit where credit is due, I got the idea for this from a
 nice little cookbook which I can't remeber the name of. I think it
 was a make-a-mix book or something by the same author. I modified
 it to suit my own tastes.

 Please enjoy and let me know what you think!


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