Chocolate Torte

dessert · from the kitchen of Recipe from the kitchen of [blank — not filled in]

Chocolate Torte — front of the card
front
Chocolate Torte — back of the card
back

30 min active · 2 hr total (times estimated)

Ingredients

  • 2 envelopes unflavored gelatin
  • 2 (4 oz) packages chocolate fudge pudding mix
  • ¼ cup sugar
  • 2 cups water
  • 3½ cups undiluted evaporated milk (divided: 2 cups for cooking, 1½ cups for whipping)
  • ¼ cup lemon juice
  • 2 (8–9 inch) cake layers
  • Sliced blanched almonds, to taste
  • Stemmed red maraschino cherries, to taste
  • Chocolate curls, to taste

Steps

  1. In a saucepan, mix together gelatin, pudding mix, and sugar. Stir in water and 2 cups of the evaporated milk.
  2. Cook, stirring, until the mixture comes to a boil. Cool until the mixture mounds when dropped from a spoon.
  3. Chill the remaining evaporated milk in a refrigerator tray until ice crystals form around the edges of the tray, about 10–15 minutes.
  4. Whip the chilled evaporated milk about 1 minute or until very stiff. Add lemon juice; whip 1 minute more until stiff.
  5. Fold the whipped milk into the cooled pudding mixture. Spread between and over the 2 cake layers (fold and stack). Chill until firm.
  6. Decorate the torte with almonds, cherries, and chocolate curls.