Viennese Torte Recipe

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This recipe for Viennese Torte, by Betty Forell, is from KISS THE COOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:	Contributor: Betty Forell

Category:	Category: Desserts, Pies, Cakes and Cookies

Ingredients:	Ingredients: 1 c. semisweet chocolate chips 1/2 c. butter or margarine 1/4 c. water Heat together in microwave or in a heavy saucepan over medium heat. Stir until blended. Cool slightly. Then add the following, stirring until smooth: 4 slightly beaten egg yolks 2 tbsp. powdered sugar 1 tsp. vanilla Chill mixture until it is just spreading consistency (about 45-60 minutes). This is enough frosting to cover two pound cakes.

Directions:	Directions: Slice two frozen pound cakes horizontally into 5-6 layers each. Spread each layer with jam or jelly or other filling, stack them in two stacks and frost the tops and sides with the chocolate frosting. Especially good: ginger-rhubarb jam, elderberry jelly, ginger marmalade, almond filling. Almond filling: Mix in food processor: 1/2 c. blanched almonds 1/2 c. powdered sugar 1/2 egg white 1 tbsp. water (Also available in a can.)

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Viennese Torte Recipe

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Contributor:

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Ingredients:

Directions:

Directions: