Black Forest Torte Recipe

Heat oven to 350 degrees.
Grease and flourtwo 9-inch round layer cake pans, 1 1/2 inches deep.
Beat egg yolks, whole egg and 1 tbsp. water together until thick and fluffy, about 5 minutes at high speed on the mixer.
Add sugar gradually, beating well after each addition.
Fold in bread crumbs, almonds and 1/2 tsp. almond extract.
Sift cocoa and flour together into mixture and fold to blend.
Beat egg whites until just stiff but not dry.
Fold into first mixture gently but quickly.
Divide evenly between the two prepared pans.
Bake 25 minutes or until a toothpick stuck in the centre of the cakes comes out clean.
Cool for a few minutes then turn out on racks to complete cooling.
Split each layer into 2 thin layers when cool.
Put gelatin in small dish.
Add 2 tbsp. water and let stand 5 minutes.
Set in pan of boiling water and heat until gelatin dissolves.
Let cool for about 1 minute.
Beat cream, icing sugar, salt, vanilla and 1/2 tsp. almond extract until just beginning to thicken while gelatin is dissolving and cooling.
Continue beating cream (turn down speed on mixer if cream starts to get stiff) and add the gelatin in a very thin stream.
Beat until stiff peaks form.
Put one of the thin layers of cake on serving plate.
Top with Cherry Filling, spreading evenly.
Add another layer of cake.
Spread with about 1/4 of the whipped cream.
Add another layer of cake and another 1/4 of the whipped cream.
Top with final layer of cake and ice whole outside of cake with remaining cream.
Sprinkle sides and top of cake generously with grated chocolate or chocolate curls (unsweetened chocolate is best).
Cut a few cherries in half and add them to top of cake.
Chill at least an hour before serving.
Because of the gelatin in the whipped cream, the cake will hold very well and can be made a day in advance of serving if desired.