"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Black Forest Torte Recipe

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

Martha Wuerthner
Added: Wednesday, April 30, 2008


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 margarine
4 sqs. 1 oz. each unsweetened bakers chocolate melted &
1 1/4 cups water
1 tsp vanilla
3 eggs
Chocolate Filling:
1 1/2 bars 4 oz. each German Bakers Sweet Chocolate
3/4 cup margarine
1/2 cup toasted almonds
Cream Filling:
2 cups whipping cream
1 tbsp sugar
1 tsp vanilla

Pre Heat oven to 350.
Brush sides and bottom of four 9 inch round layer pans with
margarine. Bake only 2 layers at a time. Measure into large
mixing bowl flour,sugar, baking soda, salt, baking powder,
margarine, chocolate, water and vanilla. Beat at low speed to
blend; then beat 2 minutes at medium speed, scraping sides
and bottom of bowl frequently. Add eggs. Beat 2 minutes more.
Pour 1/4 of batter (about 1 cup) into each pan. Layers will be
thin. Bake 15 to 18 minutes, or until done. Cool slightly and
remove from pan. Cool thoroughly.
Chocolate filling:
Melt chocolate over hot water. Cool. Blend in margarine. Stir
in toasted almonds.
Cream Filling:
Beat whipping cream with sugar and vanilla. Whip until stiff; do
not overbeat.
To finish Torte:
Place bottom layer on serving plate. Spread with 1/2 chocolate
filling. Next layer of cake with 1/2 cream filling. Repeat layers
having cream filling on top. Do not frost sides. Make chocolate
curls with remaining chocolate. Decorate top completely. Wrap
with seran wrap. Refrigerate until ready to serve.
This Torte freezes nicely.




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