"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chocolate Torte Recipe

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This recipe for Chocolate Torte, by , is from The Not So Little Family Cookbook , 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!

Julia Little


1 cup butter softened
2 1/2 cups sugar
4 eggs
1 1/2 tsp vanilla extract
1 cup baking cocoa
2 cups boiling water
2 3/4 cups all purpose flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup heavy cream
1/2 cup confectioners sugar
1 tsp vanilla extract
1 cup semisweet chocolate chips
1 cup boiling water
1 cup butter
1/2 cup heavy whipping cream
2 1/2 cups confectioners sugar

1.Heat oven to 350 .
In a large mixing bowl cream butter and sugar. Add eggs one at a time beating well after each addition. Beat in vanilla. Whisk cocoa and water until smooth. Combine flour baking soda, baking powder and salt. Add to creamed mixture alternately with cocoa mixture. Beat until smooth.
2. Pour into 3 greased and sugared 9 inch round baking pans. Bake at 350 for 23 -30 minutes or until toothpick comes out clean. Cool for 10 minutes remove from pans and cool on wire racks.
3. For filling: in a large mixing bowl beat cream, confectioners sugar and vanilla on high speed until soft peaks form. Chill until firm.
4. In a sauce pan melt chips and butter over medium heat, stir in cream. Remove from heat stir in confectioner's sugar. Chill for at least 1 hour or until completely cooled. Beat with mixer to achieve spreading consistency.
5. Spread half the filling over one cake layer; top with second layer and remaining filling. Top with third layer. Frost top and sides of cake. Chill for 2 hours before cutting cake.

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