Chocolate Amaretto Torte - 1999
1/3 cup melted butter
2 cups chocolate wafer crumbs
1/2 cup slivered almonds (toasted lightly and chopped).
6 oz butter scotch chips (1/2 300g bag)
14 oz can sweetened condensed milk
1 small container sour cream
1/3 cup Amaretto liqueur or 1/3 cup water plus 1 1/2 tsp. almond Flavor
1 cup whipping cream
Take 1/2 - 3/4 cup of crust/crumb mixture and press into a 9" springform pan. Bake at 350 F for about 5 minutes. Cool. In a pot over stove, melt chips and milk. In a large mixing bowl mix sour cream and liqueur. In a separate bowel whip the whipping cream and fold into the sour cream/liqueur mixture. Add the melted chips and milk. Pour half of this mixture over cooled crust. Layer with reserved crumb mixture and repeat. Freeze for at least 4 hours, better over night. Garnish with slivered almonds and serve with chocolate sauce (Sundae topping).
Submitted by Phyllis Campbell, Souris R.R. 1, P.E.I.