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.
- 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 Sep 25, 2011
15 min
30 min
45 min