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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 16 |
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This rich torte is so impressive, thanks to its combination of moist cake layers, chocolate-almond and cream fillings, cherry topping and almond-studded sides. It's almost too pretty to cut! Don't hesitate, though - no one will be able to resist a slice, no matter how stuffed they are. Ingredients:
2/3 cup butter, softened |
1-3/4 cups sugar |
4 eggs |
1-1/4 cups water |
4 ounces unsweetened chocolate, chopped |
1 teaspoon vanilla extract |
1-3/4 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
chocolate filling: |
6 ounces german sweet chocolate |
3/4 cup butter, cubed |
1/2 cup sliced almonds, toasted |
cream filling: |
3 cups heavy whipping cream |
2 tablespoons sugar |
2 teaspoons vanilla extract |
topping: |
1 cup cherry pie filling |
3 cups sliced almonds, toasted |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in water just until blended.
2. In a microwave, melt chocolate; stir until smooth. Stir in vanilla until blended. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with chocolate mixture beating well after each addition.
3. Pour into four greased and floured 9-in. round baking pans. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For chocolate filling, in a microwave, melt chocolate; stir until smooth. Stir in butter until smooth. Add almonds.
5. For cream filling, in a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form.
6. To assemble, place one cake on a serving platter; spread with a fourth of the chocolate filling and a fourth of the cream filling. Repeat layers twice. Top with remaining cake and chocolate filling.
7. Place 1-1/2 cups of the remaining cream filling in a pastry bag with a large star pastry tip. Pipe around edge of cake. Fill center with cherry pie filling. Spread remaining cream filling over sides of cake; press almonds into sides. Store in the refrigerator. Yield: 16 servings.
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