Mint Torte and Cream Dessert is so decadent and easy to make too ! Layers of chewy torte peppermint cream makes this the ideal dessert for Saint Patrick's Day celebrations.
Pre-heat the oven to 180 deg C (350 deg F) – spray a shallow oven dish ( 20 x 20cm / 8 x 8 inch ) with cooking oil.
Melt together the Mint Chocolate and Butter – stir until smooth and well combined – set aside.
Beat 1/4 cup of the Cream until stiff in a separate mixing bowl.
In a large bowl, beat together the Eggs and Caster Sugar until tripled in volume – fold in the Cocoa Powder and half of the melted Chocolate/Butter mixture – stir well and add the remaining half, fold in gently.
Fold in the whipped Cream to the mixture – pour into the prepared dish and bake 25 – 30 minutes until done but not fully set.
Remove from the oven and let cool completely – the Torte will set but will still be a little moist.
Chop the Torte into chunks and keep aside.
Whip the remaining Cream until stiff peaks form – add the Liqueur (or Essence) and a drop or two of the Food Coloring – whip until combined.
Starting with the Torte, layer the dessert – two layers of each, ending with a layer of Cream.
Sprinkle over the Edible Gold Crystals and serve.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.