Mississippi Fudge Torte Pt 2

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Mississippi Fudge Torte Pt 2 Ingredients

See part 1

Instructions for Mississippi Fudge Torte Pt 2

1.In a small saucepan, set over medium heat, heat the apricot preserves with the rum, stirring constantly with a wooden spoon, until the mixture comes to a gentle boil. Immediately press the mixture through a sieve into a small bowl. 2.Using a pastry brush, brush the top and the side of the torte with a thin coating of the hot apricot glaze. Let the apricot coating set for 15 minutes before covering with the chocolate glaze. Make the chocolate glaze: 1.Put the chocolate in a medium bowl. In a small saucepan, set over medium heat, heat the cream and corn syrup, stirring constantly with a wooden spoon, until the mixture comes to a boil. Pour the hot cream over the chocolate. Let the mixture stand for 30 seconds, to melt the chocolate. Gently whisk until smooth. Stir in the rum and vanilla. 2.With a rubber spatula or soup spoon, generously drizzle some of the chocolate glaze over the top of the torte. Using a small metal cake spatula, spread some of the remaining chocolate glaze in a thin layer around the sides of the torte. Refrigerate the torte for 10 minutes to set the glaze. Reserve the leftover chocolate glaze in a small bowl, cover and refrigerate. 3.Store the torte at room temperature under a cake dome for up to 5 days. The flavor of the torte will improve with age. To serve, reheat the leftover chocolate glaze in a double boiler. Place a slice of the torte on a dessert plate. Drizzle the plate with some of the warm glaze and add a scoop of coffee or vanilla ice cream. Serve immediately. Posted to Bakery-Shoppe Digest V1 #191 by docden on Aug 15, 1997

Main Ingredient: ChocolateCuisine: Uncategorized