I have a great recipe.  It looks long and complicated but it is very easy if you break it down.  It is also a very "spectacular" and fancy looking cake.  I hope you try this one out. I also posted a great one called Cranberry Almond Pound Cake.  Search the recipes for it.  If you can't find it let me know. I have been making this one for over 25 years. Scrumptious Chocolate Torte. Cake: 1 3/4 cup all purpose flour 1 3/4 cup sugar 1 1/4 tsp baking soda 1/2 tsp salt 1/4 tsp baking powder 2/3 Cup butter 4 squares unsweetened chocolate (4 ounces unsweetened chocolate), melted and cooled 1 1/4 cup water 1 tsp vanilla 3 eggs Filling: 8 ounces sweet chocolate, use a bar.  (Semi sweet could be used if you prefer a slightly less sweet) 3/4 Cup butter 1/2 Cup chopped toasted almonds 2 Cups whipping cream Directions: Pre heat oven to 350 degrees. Grease and flour 2 9 inch layer pans.  I prefer to use parchment paper as well. In a large bowl of mixer, combine flour, sugar, baking soda, baking powder, salt, 2/3 Cup butter, the melted cooled chocolate, water and vanilla.  Beat on low speed to blend; then beat 2 minutes at medium speed, scrape down sides and bottom of bowl.  Add eggs, beat 2 minutes more. Divide batter between pans and bake 30 to 35 minutes. Cool briefly in pans them remove and cool on wire rack. When cakes are cool split layers.  You will have 4 thin layers. (Don't stress if they are not perfect. Trust me!) While cakes are baking and cooling make filling. Filling #1 Melt 6 ounces of the chocolate in a bowl over hot water.  Add softened butter and the almonds.  Allow to cool.  You want this mixture real thick. The rest of the chocolate use a vegetable peeler and make chocolate curls and set aside.  If you can't get curls grate the chocolate. Filling #2. Whip cream.  You can add a bit of sugar if you wish. Assembly. Place 1 cake layer on serving plate. Spread with half the chocolate mixture. Place second cake layer on top. Spread with a good portion of the whipped cream Repeat with remaining cake layers ending with whipped cream. Top cake with chocolate curls. Do not frost sides. Allow the chocolate mixture and whipped cream to "ooze" a bit from between the layers so they are visible. Must be refrigerated. I suggest the use of a whipped cream stabilizer for the whipped cream. This is so good.  Like a candy bar on a plate.  The cake is a bit dense but it needs to hold up to the chocolate butter almond mixture. Enjoy.
Posted by nikki p