Too Busy To Cook Torte

1 Frozen pound cake
1 Jar good quality thin sliced marmalade
Chocolate Ganache (use Chocolate frosting if you do not have time for this step)

Slice frozen pound cake horizontally making 5 layers
Spread bottom layer with Marmalade
Repeat until you add the top layer. (no marmalade on that one)

Chocolate Ganache:

8 ounces Semisweet or bittersweet chocolate, cut into small pieces 3/4 cup heavy whipping cream2 tablespoons unsalted butter1 tablespoons cognac or brandy (optional)

Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur.


Place Cake on a wire cooking rack and slowly pour the ganache over the cake letting it run down the sides till it is covered.

This is best if made the day before so the marmalade seeps into the cake.

Store in the fridge.