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Black Forest Torte 1 3/4 cups Cake Flour 1/4 teaspoon Baking powder 1 1/4 teaspoon Baking soda 1 teaspoon Salt 3 Eggs, separated 2/3 cup Butter 4 1 oz. squares Unsweeted Chocolate, melted 1 3/4 cups Sugar 1 1/4 cups Water 1 teaspoon Vanilla Sift together flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, beat butter until fluffy. Then add egg yolks and chocolate. Mixing thoroughly. Add flour mixture gradually, alternating with water and vanilla. Mix until smooth. In a small bowl, beat egg whites until they make stiff peaks. Fold in by hand, the egg whites into the chocolate mixture. Pour batter into 2 greased 8 inch cake pans. Bake at 325 degrees until done. Cool and slice the two cakes through the middle to make 4 separate layers. SEE DARK FOREST CHOCOLATE FILLING, AND DARK FOREST CREAM FILLING TO FINISH TORTE. To finish Torte: Place bottom layer of cake on serving platter. Spread with 1/2 of chocolate filling. Next layer with 1/2 of the cream filling. Repeat layers, having cream filling on top. Using a vegetable peeler, make chocolate curls with the remaining 1/2 bar of chocolate. Wrap with saran wrap and chill until served. You can freeze it too. Dark Forest Torte: Chocolate Filling 1 1/2 4oz. bars German Sweet Chocolate 3/4 cup Butter 1/2 cup Nuts, chopped toasted almonds Melt chocolate in double boiler, over hot water. Blend in the margarine. Stir in the toasted almonds. Dark Forest Torte: Cream Filling 2 cups Heavy Cream 1 Tablespoon Sugar 1 teaspoon Vanilla Beat whipping cream with sugar and vanilla, until stiff. Do not overbeat. |
Recipe courtesy of Nana's Kitchen :o)
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