Torte au Chocolate
Yield
12 servingsPrep
30 minCook
30 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
cake flour
|
|
| ⅛ | teaspoon |
salt
|
|
| 3 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
cinnamon
|
|
| 4 | large |
eggs
separated |
|
| ½ | cup |
butter
or oil |
|
| ¾ | cup |
fruit
sweet (see below) |
* |
| ¾ | cup |
fudge
sweet |
* |
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
cake flour
|
|
| 0.6 | ml |
salt
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
cinnamon
|
|
| 4 | large |
eggs
separated |
|
| 118 | ml |
butter
or oil |
|
| 177 | ml |
fruit
sweet (see below) |
* |
| 177 | ml |
fudge
sweet |
* |
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
milk
|
|
Directions
Sift dry ingredients together and set aside.
Combine the butter or oil, Fruit Sweet, Fudge Sweet and vanilla.
Add the yolks to the liquid mixture, blending one at a time.
Add the flour mixture to the liquid mixture alternately with the milk.
Whip the egg whites to stiff peaks and fold in gently but thoroughly.
Bake at 350℉ (180℃) for ½ hour in 2 (9 inch) round greased and floured tins.
Test. Cake will spring back when lightly touched.
For a drier cake, bake until the cake draws away from the edge of the pan.
Cool.
Fruit SweetK: 1 package cream cheese and 1 teaspoon vanilla, softented and blended together.
Fill cake, then frost with whipped cream sweetened to taste with Fruit Sweet, flavored with vanilla or your favorite flavoring.
Drizzle melted Fruit Sweet around edge of cake.
May place thinly sliced strawberries on top.
