1 3/4 cup of flour 1 3/4 cup of sugar 1 1/4 teaspoon of baking soda 1/2 teaspoon of salt 1/4 teaspoon of baking powder 3 eggs 2/3 cup of butter 4 squares of unsweetened cooking chocolate, melted and cooled 1 1/4 cup of water 1 teaspoon of vanilla
FILLING: 8 ounces of Hershey milk chocolate, melted and cooled 3/4 cup of softened butter 1/2 cup of toasted sliced almonds
TOPPING: 8 ounces of whipping cream 1 teaspoon of vanilla 2 tablespoons of sugar Dark chocolate grated for topping Maraschino cherry for topping
Make the cake by placing flour, sugar, baking soda, salt, baking powder, 2/3 cup butter, unsweetened chocolate, water and vanilla in a mixing bowl. Blend with mixer then beat for 2 minutes. Add the eggs, and beat another 2 minutes. Grease the bottoms of four 8-inch-round cake pans, and line with wax paper cut to fit. Pour batter equally into all four pans. Bake at 350ºF. for 17 minutes to 20 minutes. Cakes can be baked two at a time. Cool 10 minutes in pan before removing cakes to cool on rack. Remove wax paper. Cakes will be thin. Make the filling by blending butter into cooled chocolate. Add almonds, and mix to blend. Place cake layer on serving plate, and spread with 1/3 the filling. Repeat with remaining layers of cake ending with a cake. Make topping by whipping cream and adding vanilla and sugar . Spread on cake. Grate dark chocolate on topping and decorate with a maraschino cherry. Chill torte 4 hours. Let set at room temperature before serving.
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