Pound Cake and Chocolate Tort

Name: Pound Cake and Chocolate Tort
Total time: 30 min
Yield: 12
Ingredients: 12 pound cake squares; 3 tablespoons of milk; 250g of semisweet chocolate chips; 250g of white chocolate chips; 1 cup of heavy cream; 1 tablespoon of corn syrup or honey; 1 tablespoon of brandy or rum; 1 tablespoon of butter; 1 tablespoon of unflavored gelatin; 3 tablespoons of water

1
12 pound cake squares
2
3 tablespoons of milk
3
250g of semisweet chocolate chips
4
250g of white chocolate chips
5
1 cup of heavy cream
6
1 tablespoon of corn syrup or honey
7
1 tablespoon of brandy or rum
8
1 tablespoon of butter
9
1 tablespoon of unflavored gelatin
10
3 tablespoons of water

Ingredients

1
12 pound cake squares
2
3 tablespoons of milk
3
250g of semisweet chocolate chips
4
250g of white chocolate chips
5
1 cup of heavy cream
6
1 tablespoon of corn syrup or honey
7
1 tablespoon of brandy or rum
8
1 tablespoon of butter
9
1 tablespoon of unflavored gelatin
10
3 tablespoons of water

Directions

1
1 Crush the pound cake and mix with milk
2
Cover the bottom and sides of a 18cm removable pan, place in a preheated oven for five minutes
3
Remove from oven and reserve
4
2 For the filling, combine chocolate chips, heavy cream, and corn syrup or honey in a bowl
5
Microwave until smooth, then whisk in butter and brandy or rum
6
Let cool to room temperature
7
Cover and refrigerate for 30 minutes
8
3 Beat the chocolate mixture with an electric mixer, adding dissolved gelatin and water
9
Place filling over the cake base and refrigerate until firm
10
Serve chilled, sprinkled with pound cake crumbs or chopped almonds.