Black Forest Torte

Black Forest Torte

2/3 cup butter
4 squares (1 oz each) unsweetened chocolate
1 1/3 cups flour
1 3/4 cups sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1 1/4 cups water
1 teaspoon vanilla extract
3 eggs

Chocolate filling:
2 bars (4 oz each) semi-sweet chocolate, divided
(I used Ghirardelli)
3/4 cups buter
1/2 cup chopped pecans (optional)

Cream filling:
2 cups heavy whipping cream
1 Tablespoon confectioners' sugar
1 teaspoon vanilla extract

Line two greased 9 inch round baking pans
with waxed paper; set aside.
In saucepan or microwave,
melt butter and chocolate;
stir until smooth and cool.
In a large mixing bowl, combine flour, sugar,
baking soda and baking powder.
Add the chocolate mixture, water, and vanilla.
Beat on low speed for 1 minute;
beat on medium for 2 minutes.
Add eggs, one at a time,
beating well after each addition.

Pour into pans. Bake at 350 for 25-30 minutes
or until toothpick inserted comes out clean.
Cool for 10 minutes
before removing from pans.
Then remove to wire racks to cool completely.


For chocolate filling:
Melt 1 1/2 bars of bittersweet chocolate
in saucepan or microwave; stir until smooth.
Stir in butter and nuts.
Watching closely, cool filling just until
it reaches spreading consistency.

For cream filling:
beat cream in a chilled large mixing bowl
until it begins to thicken
(about a few minutes).
Add confectioners' sugar and vanilla;
beat until stiff peaks form
(5-8 minutes or so).

Split each cake into horizontal layers.
(I used a bread knife to do this)
Place one layer on a serving plate;
cover with half of the chocolate filling.
Top with a second cake layer;
spread with half of the cream filling.
Repeat layers.
Grate remaining bittersweet chocolate;
sprinkle on top. Store in refrigerator.

Enjoy!!! Mmmmm!!!


{recipe courtesy of The Taste of Home Baking Book}