Preheat oven to 350 degrees F. Melt chocolate in water over low heat, stirring constantly. Remove from heat. Stir in butter until completely melted. Blend in sugar. Cool. Beat in egg yolks, one at a time. Blend in nuts. Stir in flour and blend well. Fold in stiffly beaten egg whites. Grease and flour two 8 inch layer cake pans. Divide batter evenly between the layers. Bake approximately 20 minutes or until cake tests done. Remove from pans. When cakes are cool, spread a thin layer of jam over the top of the bottom layer. Stack layers. Frost top and sides thickly with Chocolate Icing.
Combine sugar, hot water and chocolate in heavy saucepan. Over medium heat, bring to boiling. Lower heat and cook 5 minutes, stirring constantly. Mix cornstarch and cold water to form a smooth paste. Stir into chocolate mixture. Cook 3 to 4 minutes, stirring constantly. Remove from heat. Stir in extract. Beat until cool enough to spread. Makes about 2 cups.
By Robin from Washington, IA
In your Chocolate Cherry Almond Torte Icing, you mention, "add extract" at the end. There is no mention of extract in the ingredients. What do you mean?
Editor's Note: It is almond extract, 2 tsp. I added it to the recipe.
Thanks for catching this.
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