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Black Forest Torte Recipe

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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.

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Black Forest Torte Recipe

Prep: 1-1/4 hours Bake: 15 min. + cooling

Yield: 16 Servings

75 15 90

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 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

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.
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.
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.
For chocolate filling, in a microwave, melt chocolate; stir until smooth. Stir in butter until smooth. Add almonds.
For cream filling, in a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form.
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.
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.

Nutritional Facts 1 serving (1 slice) equals 654 calories, 48 g fat (24 g saturated fat), 158 mg cholesterol, 245 mg sodium, 51 g carbohydrate, 3 g fiber, 10 g protein.

Originally published as Black Forest Torte in Country Woman Christmas Annual 2006, p52

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Reviewed on Nov. 21, 2011 by danisaint

I made this as an entry to a work sponsered bake-off and won! The ladies I work with LOVED this cake and have been begging me to make it again. My husband insisted that I make 2 next time, one for them and one for him!

Reviewed on Apr. 06, 2011 by memec910

I can not believe this only has 1 3/4 cup of

flour and it makes three four layers , is

this right?

Reviewed on Mar. 20, 2010 by Anngelgurl3

I made this for my boyfriend's birthday, and everyone loved it. I was skeptical because I'm not a cherry lover, but the combo with the rich chocolate layers was decadent!

Reviewed on Oct. 22, 2009 by enonwosdog

I made this torte for a friend's birthday and he shared it with the people at his work and they all loved it, It is also great to made for Christmas.