Black Forest Chocolate Torte Recipe

4.5 4 5
Black Forest Chocolate Torte Recipe
Black Forest Chocolate Torte Recipe photo by Taste of Home
Publisher Photo

Black Forest Chocolate Torte Recipe

Read Reviews
4.5 4 5
Publisher Photo
If you're thinking about pulling out all the stops for a dessert that says "wow," look no further. This cherry-crowned beauty stacked with layers of chocolate cake and cream filling will have everyone talking. —Doris Grotz, York, Nebraska
MAKES:
16 servings
TOTAL TIME:
Prep: 1 hour Bake: 15 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 1 hour Bake: 15 min. + cooling

Ingredients

  • 2/3 cup butter, softened
  • 1-3/4 cups sugar
  • 4 large 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, chopped
  • 3/4 cup butter, cubed
  • 1/2 cup sliced almonds, toasted
  • WHIPPED CREAM:
  • 2 cups heavy whipping cream
  • 1 tablespoon sugar
  • 1-1/2 teaspoons vanilla extract
  • TOPPING:
  • 1 cup cherry pie filling
  • 1-1/2 cups sliced almonds, toasted

Directions

Preheat oven to 350°. Line bottoms of four greased 9-in. round baking pans with parchment paper; grease paper.
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 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 one 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. Yield: 16 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Black Forest Torte in Country Woman Christmas Annual 2006, p52

Nutritional Facts

1 slice: 596 calories, 41g fat (22g saturated fat), 124mg cholesterol, 210mg sodium, 46g carbohydrate (26g sugars, 3g fiber), 8g protein.

  • 2/3 cup butter, softened
  • 1-3/4 cups sugar
  • 4 large 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, chopped
  • 3/4 cup butter, cubed
  • 1/2 cup sliced almonds, toasted
  • WHIPPED CREAM:
  • 2 cups heavy whipping cream
  • 1 tablespoon sugar
  • 1-1/2 teaspoons vanilla extract
  • TOPPING:
  • 1 cup cherry pie filling
  • 1-1/2 cups sliced almonds, toasted
  1. Preheat oven to 350°. Line bottoms of four greased 9-in. round baking pans with parchment paper; grease paper.
  2. 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.
  3. 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.
  4. 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.
  5. For chocolate filling, melt chocolate in a microwave; stir until smooth. Stir in butter until blended. Stir in almonds.
  6. For whipped cream, in a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form.
  7. To assemble, place one 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.
  8. Spread remaining whipped cream over sides of cake. Press almonds onto sides. Spoon pie filling over top of cake. Refrigerate until serving. Yield: 16 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Black Forest Torte in Country Woman Christmas Annual 2006, p52

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBlack Forest Chocolate Torte

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
danisaint User ID: 5934271 141015
Reviewed Nov. 21, 2011

"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!"

MY REVIEW
memec910 User ID: 5730018 54171
Reviewed Apr. 6, 2011

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

flour and it makes three four layers , is
this right?"

MY REVIEW
Anngelgurl3 User ID: 1829833 58220
Reviewed Mar. 20, 2010

"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!"

MY REVIEW
[email protected] User ID: 2350474 69125
Reviewed Oct. 22, 2009

"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."

Loading Image