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1
In a small saucepan, heat Kahlua over medium heat until mixture starts to have bubbles around the edge, but not boiling.
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2
Place Kahlua in a blender with chocolate morsels and process until chocolate is melted and mixture is smooth (if you find it is too thick, and your morsels are not melting, remove a little and set it in pan to melt somewhat and get warm, then mix that back in, but do not scorch it!).
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3
Add powdered sugar, egg yolks, and butter, and mix until smooth.
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4
Place mixture in a bowl, cover, and refrigerate 1 hour or until it becomes thick enough to spread.
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5
Holding your serrated bread knife parallel to the countertop, slice the pound cake into 6 thin layers (best to do 1 layer at a time, making a little marking with a toothpick so you know where to cut).
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6
Lay the first layer on a cake plate and top with enough frosting to form a frosting layer about 3/8-inch thick (optional: before putting on frosting you may also add a little Kahlua to the cake- spoon it on lightly, then proceed to frost; be careful though, as you have 6 layers!!!).
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7
Then cut the second layer and place it on top of the icing and proceed as with the first, etc.
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8
,finally finishing with the top, and icing the torte all around.
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9
Refrigerate the torte at least 1 hour before serving (this helps it hold when being cut into).
