Black  Forest  Torte

 

 

 

 

INGREDIENTS:
 

2/3 cup butter

4 squares (1 ounce each) unsweetened chocolate

1 1/3 cups all-purpose flour

1 3/4 cups granulated sugar

1 1/4 teaspoons baking soda

1/4 teaspoon baking powder

1 1/4 cups water

1 teaspoon vanilla extract

3 eggs

 

 

 

CHOCOLATE FILLING

 

2 bars (4 ounces each) German Sweet Chocolate, divided

3/4 cup butter

1/2 cup chopped pecans

 

 

 

CREAM FILLING

 

2 cups heavy whipping cream

1 tablespoon confectioners sugar

1 teaspoon vanilla extract

 

 


DIRECTIONS:

 

Preheat oven to 350 degrees.

 

Line 2 greased 9 inch round baking pans with waxed paper, set aside.

 

In a heavy saucepan, melt butter and chocolate; stir until smooth and cool.

 

In a large bowl, combine the flour, sugar, baking soda and baking powder.

 

Add the chocolate mixture, water and vanilla.

Beat on low speed for 1 minute; beat on medium for 2 minutes.

Add eggs, one at a time, beating well after each addition.

 

Pour into the prepared pans.

 

Bake for 25 to 30 minutes or until a toothpick comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely.

 

Bake for 40 to 45 minutes or until a toothpick inserted near the center comes out clean.

Cool on a wire rack for 10 minutes.

Invert onto a wire rack to cool completely.

 

 

FOR CHOCOLATE FILLING:

 

melt 1 1/2 bars of German Chocolate in a heavy saucepan until smooth.

Stir in butter and nuts.

 

Watching closely, cool filling just until it reaches spreading consistency.

 

 

FOR CREAM FILLING:

 

Beat cream in a chilled large bowl until it begins to thicken.

Add confectioners sugar and vanilla; beat until stiff peaks form.

 

Split each cake into 2 horizontal layers.

 

Place one layer on a serving plate; cover with 1/2 of the chocolate filling.

Top with a second cake layer; spread on 1/2 of the cream filling.

Repeat layers.

 

Grate remaining German chocolate; sprinkle on the top.

 

Store in the refrigerator.

 

 

Serves 12 - 16

 

 

 

 

 

Orange  Chiffon  Cake

 

 

 

 

INGREDIENTS:
 

6 eggs, separated

2 cups all-purpose flour

1 1/2 cups granulated sugar

1 teaspoon salt

1/2 teaspoon baking soda

3/4 cup fresh orange juice

1/2 cup vegetable oil

2 tablespoons grated orange peel

1/2 teaspoon cream of tartar

 

 

 

ORANGE GLAZE

 

1/2 cup butter

2 cups confectioners sugar

2 to 4 tablespoons fresh orange juice

1/2 teaspoon grated orange peel

 

 

 

DIRECTIONS:
 

Preheat oven to 350 degrees.

 

Let eggs stand at room temperature for 30 minutes.

 

In a large bowl, combine the flour, sugar, salt and baking soda.

 

In a bowl, whisk the egg yolks, orange juice, oil and orange peel; add to dry ingredients.

Beat until well blended.

 

In another large bowl and with clean beaters, beat egg whites and cream of tartar

on high speed until stiff peaks form.

Fold into orange mixture

 

Gently spoon batter into an ungreased 10 inch tube pan.

Cut through the batter with a knife to remove air pockets.

 

Bake on the lowest rack for 45 to 50 minutes or until top springs back when lightly touched.

 

Immediately invert pan; cool completely.

 

Run a knife around sides and center tube of pan.

Invert cake onto a serving plate.

 

 

FOR GLAZE:

 

Melt butter in a small saucepan.

Add remaining glaze ingredients.

Stir until smooth.

 

Pour over top of cake, allowing it to drizzle down sides.

 

 

Serves 16


 

 

             

    

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