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I've not done so but don't see why the torte wouldn't freeze well.

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Joined: Dec 9, 2005


Posted to Thread #29997 at 11:16 pm on Nov 28, 2017

It's basically a flourless chocolate cake which should easily take to freezing. Per the instructions in the attached link, I would wrap in plastic and then in foil and defrost in the refrigerator. When you go to serve it you could reheat a slice ever so gently in the microwave just to 'freshen' it, if you like, but not to the point of being hot.

I've made that cake a number of times with and without my "Mexican spices" influence. It's a simple cake which takes well to different presentations like a dusting of cocoa powder, or served with ice cream or chantilly cream on the side, raspberry coulis, or fresh berries.


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