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Chocolate Mallow Cream Torte
Chocolate Mallow Cream Torte

Chocolate Mallow Cream Torte

2 Hr(s) 15 Min(s) (incl. refrigerating)
15 Min(s) Prep
2 Hr(s) Cook
A ladyfinger-lined springform pan is filled with airy chocolate pudding, topped with marshmallows and broiled until golden for an impressive dessert.
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12 servings
Original recipe yields 12 servings
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Let's Make It
1
Line bottom and side of 9-inch springform pan with 36 of the split ladyfingers, overlapping ladyfingers slightly and trimming as needed to completely cover bottom of pan. Reserve remaining ladyfingers for another use.
2
Add milk to dry pudding mixes in large bowl. Add milk. Beat with wire whisk 2 min. Gently stir in whipped topping; spread into prepared pan. Refrigerate at least 2 hours.
3
Place marshmallows, cut-sides down, over pudding just before serving. Broil, 4 inches from heat source, 1 to 2 min. or until marshmallows are puffed and golden brown. Cut into 12 wedges. Serve warm.
Kitchen Tips
Tip 1
Garnish With an Easy Chocolate Drizzle
Place 1 oz. BAKER'S Semi-Sweet Baking Chocolate in a heavy-duty resealable plastic bag. Close tightly. Microwave on HIGH 30 sec. (Add 30 sec. for each additional chocolate.) Squeeze bag gently until chocolate is completely melted. Roll up bag to push chocolate into corner. Cut off tiny piece from corner of bag. Gently squeeze bag to drizzle chocolate over dessert.
Nutrition
Calories
210
Calories From Fat
0
% Daily Value*
Total Fat 5g
6%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 330mg
14%
Total Carbohydrates 37g
13%
Dietary Fiber less than 1g
3%
Sugars 24g
48%
Protein 4g
8%
Vitamin A
4%
Vitamin C
0%
Calcium
6%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 12 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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