Chocolate Withdrawal Emergency Torte - ladyfingers

Method

• Line 9x5x3" metal loaf pan with 2 sheets of aluminum foil, 1 laid crosswise and 1 laid lengthwise; allow foil to extend several inches beyond rim.
• Arrange 7 ladyfinger halves, flat-side up, in bottom of pan, parallel to short end of pan.
• Line each long side with 7 ladyfinger halves, standing upright and flat-side in.
• Line each short end with 3 layfinger halves.
• Beat together butter, 10X sugar, vanilla and amaretto in large bowl until well blended.
• Add eggs, one at a time, beating well after each addition, until smooth and fluffy.
• Transfer 2 cups of the butter mixture to a small bowl.
• Add the extra-chunky peanut butter; mix well.
• Spoon evenly over bottom of ladyfinger-lined pan.
• Tap pan on counter to settle filling.
• Smooth evenly with spatula.
• Arrange 7 ladyfinger halves, parallel to short end of pan, over peanut butter mixture.
• Wedge 3 ladyfinger halves lengthwise down on long side of the pan.
• Stir melted chocolate into remaining butter mixture in large bowl.
• Spoon over ladyfingers; spread evenly.
• Arrange 10 ladyfinger halves as before.
• Crumble the remaining ladyfinger halves over the top, filling spaces between the ladyfingers.
• Fold the overhanging foil over the top; wrap securely.
• Freeze at least 6 hours or overnight.
• Fold back foil.
• Invert torte onto serving platter.
• Remove pan; carefully remove foil.
• Frost sides and top with Chocolate Peanut Butter Frosting (See note).
• Freeze, uncovered for 1 hour until frosting is firm.
• To serve: Cut into thin slices with thin-bladed sharp knife.
• Garnish with whipped cream, if desired.
• CHOCOLATE PEANUT BUTTER FROSTING: Beat together 4 pkgs, (3 oz.
• ea.)
• softened cream cheese, 2 cups sifted 10X sugar and 1 Tbls.
• milk in medium bowl until fluffy.
• Beat in 1/3 cup smooth peanut butter and 1/3 cup unsweetened cocoa powder until well mixed.
• **NOTE:If ladyfingers begin to crumble when applying the frosting, carefully cover cake with very thin layer of frosting.
• Place in freezer until firm.
• Spread evenly with remaining frosting.