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Black Forest Torte Recipe

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This recipe for Black Forest Torte, by , is from The Scherbarth Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathleen Orchard
Added: Friday, January 5, 2007


1-3/4 cup sugar
1 tsp. salt
2/3 cup margarine
1-1/4 cup water
3 eggs
1-3/4 cup flour
1-1/4 tsp. baking soda
1/4 tsp baking powder
4 - 1 oz. sq. chocolate
1 tsp. vanilla
Chocolate Filling:
3/4 cup margarine
1/2 cup chopped toasted almonds
1-1/2 bars (4 oz. each) German Sweet Chocolate
Cream Filling:
2 cups whipping cream
1 Tbsp. sugar
1 tsp. vanilla

Heat oven to 350. Brush sides and bottom of 4 - 9" round layer pans with margarine. Measure into a large bowl - flour, sugar, soda, salt, baking powder, margarine, chocolate (melted & cooled), water & vanilla. Beat at low speed to blend then beat 2 minutes at medium speed. Add 3 eggs. Beat 2 minutes more. Pour 1/4 batter (1 cup) into each pan. Layer will be thin. Bake 15 to 18 minutes or till done. Cool slightly and remove from pan. Cool.
Chocolate Filling: Melt 1bar of German sweet chocolate over hot water. Cool. Blend in 3/4 cup margarine & stir in 1/2 cup almonds.
Cream Filling: beat 2 cups whipping cream with 1 Tbsp sugar and 1 tsp. vanilla. Whip till stiff.
To finish torte: place bottom layer of cake on serving plate. Spread 1/2 of chocolate filling. Next layer 1/2 of cream filling. Repeat layers, having cream filling on top. Do not frost sides. Make chocolate curls with remaining 1/2 bar. Decorate top completely. Wrap with plastic wrap. Refrigerate until ready to serve.

Personal Notes:
Personal Notes:
This recipe is from Sue Ann Peterson. I remember the first time she brought this torte to Grandpa and Grandma Scherbarth's for dessert. It was beautiful and delicious!!




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