Black Forest Torte Recipe

Photo by: Taste of Home

100% would make again

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This rich torte is so impressive, thanks to its combination of moist cake layers, chocolate-almond and cream fillings, cherry topping and almond-studded sides. It's almost too pretty to cut! Don't hesitate, though - no one will be able to resist a slice, no matter how stuffed they are.

• 16 Servings
• Prep: 1-1/4 hours Bake: 15 min. + cooling

Ingredients

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

Directions

• In a large bowl, 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 chocolate; stir until smooth. Stir in vanilla until blended. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with chocolate mixture beating well after each addition.
• Pour into four greased and floured 9-in. round baking pans. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For chocolate filling, in a microwave, melt chocolate; stir until smooth. Stir in butter until smooth. Add almonds.
• For cream filling, 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 on a serving platter; spread with a fourth of the chocolate filling and a fourth of the cream filling. Repeat layers twice. Top with remaining cake and chocolate filling.
• Place 1-1/2 cups of the remaining cream filling in a pastry bag with a large star pastry tip. Pipe around edge of cake. Fill center with cherry pie filling. Spread remaining cream filling over sides of cake; press almonds into sides. Store in the refrigerator. Yield: 16 servings.