BLACK FOREST TORTE
Looking for a surefire way to impress guests? Present this eye-catching torte! It features a moist chocolate cake and both a rich chocolate filling and a smooth cream filling.-Glatis McNiel, Constantine, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-16 servings.
Number Of Ingredients 17
Steps:
- Line two greased 9-in. round baking pans with waxed paper, set aside. In a heavy saucepan or microwave, melt butter and chocolate; stir until smooth and cool. In a large bowl, combine the 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 the prepared pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For chocolate filling, melt 1-1/2 bars of German chocolate in a heavy 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 bowl until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. , Split each cake into two horizontal layers. Place one layer on a serving plate; cover with half of the chocolate filling. Top with a second cake layer; spread on half of the cream filling. Repeat layers. Grate remaining German chocolate; sprinkle on the top. Store in the refrigerator.
Nutrition Facts : Calories 452 calories, Fat 34g fat (19g saturated fat), Cholesterol 124mg cholesterol, Sodium 292mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
BLACK FOREST TORTE
Provided by Food Network
Categories dessert
Time 26m
Yield 12 to 16 Servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F. Grease and flour two 8-inch round cake pans.
- Prepare, bake and cool cake according to package directions.
- Beat whipping cream in a large bowl until soft peaks form. Add sugar gradually.
- To assemble, place one cake layer on serving plate. Spread two-thirds cherry pie filling on cake to within 1/2-inch of edge. Spread 1.5 cups whipped cream mixture over cherry pie filling. Top with second cake layer. Frost sides and top with remaining whipped cream mixture. Spread remaining cherry pie filling on top to within 1-inch of edge. Refrigerate until ready to serve.
BLACK FOREST CHOCOLATE TORTE
If you're thinking about pulling out all the stops for a dessert that says wow, look no further. This cherry-crowned beauty-stacked layers of chocolate cake and cream filling-will have everyone talking. -Doris Grotz, York, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. Line bottoms of 4 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in water just until blended. , In a microwave, melt unsweetened chocolate; stir until smooth. Stir in vanilla. In a small bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with chocolate mixture, beating after each addition. Divide batter among prepared pans., Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely., For chocolate filling, melt chocolate in a microwave; stir until smooth. Stir in butter until blended. Stir in almonds., For whipped cream, in a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form., To assemble, place 1 cake layer on a serving plate; spread with 1/3 cup chocolate filling and 1 cup whipped cream. Repeat layers twice. Top with the remaining cake and chocolate filling. , Spread remaining whipped cream over sides of cake. Press almonds onto sides. Spoon pie filling over top of cake. Refrigerate until serving.
Nutrition Facts : Calories 596 calories, Fat 41g fat (22g saturated fat), Cholesterol 124mg cholesterol, Sodium 210mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 3g fiber), Protein 8g protein.
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