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Black Forest Cherry Torte

1 3/4 cup sugar
2/3 cup butter or margarine
3 eggs
1 teaspoon salt
1 teaspoon vanilla flavoring
2 teaspoon butter flavoring
4 1-oz squares unsweetened baking chocolate, slowly melted over double boiler
1 1/4 cup milk or water
1 3/4 cup sifted all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon baking powder

8 oz. sweet baking chocolate
3/4 cup butter or margarine
1 egg yolk
2 tablesp. powdered sugar
3/4 cup sliced, toasted almonds

2 pints whipping cream
1 tablespoon powdered sugar
1 pkg "Sahnesteif" (Whip cream thickening agent, in specialty shops)
16-oz. can tart cherries, drained
1 cup Kirsch Liquor, optional

Preheat oven to 325 F.

Beat sugar and margarine until light and fluffy. Add eggs, melted
chocolate, and the remaining ingredients and beat at low speed for
2 or 3 min., until batter is well blended. Continue beating on
high speed for 2 more minutes until very smooth. Pour 1/4 of the
batter (app.1 cup) into a 9" round baking pan. Bake at 325 F for
15-18 min. Check if center is done. Turn out on cake rack, and
cool. Bake four layers of app. 1 cup of batter each. Allow all
layers to cool before filling.

Melt and cool chocolate. Whip the butter, chocolate, egg yolk and
powdered sugar until light and fluffy. Stir in the cooled, sliced

Soak tart cherries in Kirsch Liquor before starting with the batter.
Drain very well before using cherries for the filling. Whip the
whipping cream, put the sugar and Sahnesteif in a sifter, and slowly
add it to the whipping cream while whipping it on medium speed,
continue whipping until stiff peaks form. Part the cream in half,
and fold the well-drained cherries into one half of the cream,
reserve other half.

Place first layer of cake on serving plate, and spread with half
of the chocolate filling. Top with second layer of cake and spread
this layer with the whip cream-cherry filling. Top with third cake
layer, and spread this layer with the rest of the chocolate filling.
Top with fourth cake layer. Carefully spread the remaining whip
cream over, and all around the cake. Decorate top with curls of
chocolate. Use cake decorator tube, and decorate drop-flowers of
button-borders around top edge of cake. Top each drop flower with
a maraschino cherry. This cake will freeze nicely.


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