Viennese Torte
- 1 pound cake, baked in a 9x5x3 inch bread pan
- 1 1/2 cups chocolate chips
- 3/4 cup butter
- 1/3 cup water
- 6 egg yolks
- 3 Tbsp confectioners' sugar
- 1 1/2 tsp vanilla
- Heat the chocolate chips, butter and water until melted. Let it cool until lukewarm.
- Add the egg yolks, sugar and vanilla and beat well. Chill until spreadable, about 45 minutes.
- Slice the cake horizontally in 6 layers.
- Spread the chocolate mixture between each layer, over the top and sides.
- Chill and cover.
This torte can be made and held in the refrigerator for several days. It also freezes well.
- Add the egg yolks, sugar and vanilla and beat well. Chill until spreadable, about 45 minutes.
- Slice the cake horizontally in 6 layers.
- Spread the chocolate mixture between each layer, over the top and sides.
- Chill and cover.
This torte can be made and held in the refrigerator for several days. It also freezes well.
Submitted by Oct 9, 2011
1 min 0 min 1 min