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Black Forest Torte

  • 1-3/4 cups flour
  • 1-3/4 cups sugar
  • 1-1/4 tsp baking soda
  • 1 tsp salt
  • 1/4 tsp baking powder
  • 2/3 cup chiffon-type margarine
  • 4 ounces unsweetened chocolate, melted & cooled
  • 1-1/4 cups water
  • 1 tsp vanilla
  • 3 eggs
  • Filling:
  • 6 ounces German sweet chocolate
  • 3/4 cup chiffon-type margarine
  • 1/2 cup toasted almonds, chopped
  • 2 cups whipping cream
  • 1 Tbsp confectioners' sugar
  • 1 tsp vanilla
Cake:
- Combine the first 9 ingredients. Beat at low speed to blend, then at medium speed for 2 minutes, scraping the sides of the bowl occasionally. Add the eggs and beat for 2 minutes (be patient, you rascal).
- Divide the batter evenly into 4 greased 9-inch round pans. Bake at 350° for 15 minutes (be patient, you rascal).
- Take out and let cool slightly. Remove from pans and let cool completely.

Filling:
- Melt the German sweet chocolate and then let cool.
- Blend in the margarine and stir in the nuts.

Cream filling:
- Whip the cream until stiff.
- Add sugar and vanilla.

To assemble torte:
- Spread 1/2 chocolate filling on bottom layer.
- Spread half of cream on the second layer.
- Spread the remaining chocolate on the third layer, last of the cream on top.
- Be careful not to frost the sides.
- Garnish with chocolate curls using the remaining 2 ounces of German chocolate.

Refrigerate for several hours. For easier cutting, remove from the refrigerator 20 minutes before serving.
Submitted by Tess M Sep 25, 2011 15 min 30 min 45 min

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