Kahlua Tuxedo Torte – a delicious recipe with Kahlua, chocolate, powdered sugar, egg yolks, unsalted butter, poundcake. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a small saucepan, heat Kahlua over medium heat until bubbles form around edge.
2
In blender combine hot Kahlua and chocolate pieces.
3
Process until chocolate is melted and mixture is smooth.
4
Add powdered sugar, egg yolks and butter and process until smooth.
5
Transfer to bowl, cover and refrigerate 1 hour or until spreading consistency.
6
Holding long, serrated knife parallel to working surface, slice cake into seven layers.
7
place first layer on serving plate or tray and spread with chocolate mixture to form frosting layer about 3/8- inch thick.
8
Add second layer of cake and continue to frost until all cake layers are used.
9
Spread remaining frosting over top and sides of cake.
10
Refrigerate at least 1 hour, or until ready to serve, up to 24 hours ahead.
512
kcal
Calories
41
g
Fat
24
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 5 tablespoons Kahlua, 1 (6 ounce) package semisweet chocolate pieces, 1/4 cup powdered sugar, 4 egg yolks, and more.
Yes, Kahlua Tuxedo Torte falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
