Black Forest Torte
by Emily Wert


Death by Chocolate Cake layers:
3 oz unsweetened chocolate
1/2 cup (1 stick) butter
2 1/4 cups brown sugar
3 eggs
1 1/2 tsp vanilla extract
2 1/4 cups flour
2 tsp baking soda
1/2 tsp salt
1 (8 oz) carton sour cream
1 cup boiling water

Chocolate Filling:
2 bars (4 oz size) German sweet chocolate, divided
3/4 cup butter or margarine
1/2 cup chopped almonds

Whipped Cream Filling:
2 cups whipping cream
1/4 cup powdered sugar
1 tsp vanilla
1/2 tsp almond extract
red & green maraschino cherries

Make Death by Chocolate cake layers:
Melt chocolate in bowl in microwave. Cream butter and sugar. Add eggs 1 at a time, beating well. Stir in chocolate and vanilla. Combine flour, soda and salt. Add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in boiling water. Pour batter into 2 greased and floured 9” cake pans. Bake at 350º for 30-35 min. Split cake layers in half horizontally using taut thread or cake splitter.
Chocolate filling: Melt 1 1/2 bars chocolate and butter in bowl in micro-wave. Stir in almonds. Cool in refrig-erator before spreading.
Whipped cream filling: Whip cream to stiff peaks. Stir in powdered sugar and extracts.

I frequently make this torte at Christmas to take to parties.