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Black Forest Chocolate Torte Recipe

Black Forest Chocolate Torte Recipe

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.
TOTAL TIME: Prep: 1-1/4 hours Bake: 15 min. + cooling YIELD:16 servings

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

  • 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.

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.