Glazed Chocolate Torte Recipe
Ingredients
| Shortening | 1/4 Cup (16 tbs) | |
| Sugar | 3/4 Cup (16 tbs) | |
| Egg yolks | 3 | |
| Vanilla | 1 Teaspoon | |
| Blanched almonds | 1/3 Cup (16 tbs) | |
| 3 blocks (3 ounces) Hershey's Baking Chocolate, melted | ||
| All purpose flour | 1 Cup (16 tbs) | |
| Baking powder | 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 3/4 cup milk, room temperature | ||
| Egg whites | 3 | |
| Sugar | 1/4 Cup (16 tbs) | |
| Glaze | ||
Directions
Cream shortening with sugar.
Add egg yolks and vanilla; beat well.
Stir in ground almonds, then baking chocolate.
Sift together flour, baking powder, baking soda and salt.
Add to creamed mixture alternately with milk, blending well after each addition.
Beat egg whites until frothy, gradually add sugar and beat until stiff peaks form.
Carefully fold into chocolate mixture and turn into two greased and cocoa-dusted 8-inch round layer pans.
Bake at 350°F. for 20 minutes or until done.
Cool 10 minutes; remove from pans.
When completely cool, split layers and fill with whipped cream.
Filling: 1 1/2 cups whipping cream, sweetened and whipped or 3 cups non-dairy whipped topping.
Add egg yolks and vanilla; beat well.
Stir in ground almonds, then baking chocolate.
Sift together flour, baking powder, baking soda and salt.
Add to creamed mixture alternately with milk, blending well after each addition.
Beat egg whites until frothy, gradually add sugar and beat until stiff peaks form.
Carefully fold into chocolate mixture and turn into two greased and cocoa-dusted 8-inch round layer pans.
Bake at 350°F. for 20 minutes or until done.
Cool 10 minutes; remove from pans.
When completely cool, split layers and fill with whipped cream.
Filling: 1 1/2 cups whipping cream, sweetened and whipped or 3 cups non-dairy whipped topping.
Chef
