4 Squares ( 4 oz.) unsweetened
-chocolate
1 c Milk
1 c Flour
1/2 ts Salt
2 1/2 ts Baking powder
4 Eggs, PLUS 1 egg yolk
1 1/2 c Sugar
2 ts Almond extract
Lingonberry or Cherry Torte
Lingonberry Torte
Lingonberry jam (If unavailable, substitute currant or whole cherry
preserves.) Butter Cream Frosting or coffee variation (To follow)
Combine chocolate and milk in the top of a double boiler. Cook over
hot water till chocolate melts. Stir frequently. Cool. Sift flour,
salt and baking powder together and set aside. Beat the eggs and the
additional egg yolk with a rotary or electric mixer until light and
thick. Add sugar gradually and continue beating hard unitl mixture is
very smooth (hard beating at this point is very important.) Stir in
almond extract, then the chocolate milk mixture. Sift flour mixture
on top and fold in gently but thoroughly. Pour batter into 2 greased
9 inch cake pans and bake in a preheated 350 F. oven for 10 minutes.
Reduce heat to 325 F. and continue baking 25 to 30 minutes longer or
until a toothpick inserted in the center comes out dry. Cool several
minutes, then invert on a cake rack to cool completely. Spread
lingonberry jam between layers. Frost the top with Butter Cream
Frosting or coffee variation.
Butter Cream Frosting and variation:
1/2 cup softened butter 1 1/2 cups confectioner’s sugar 2 tblspns
milk 1/2 tsp vanilla
Combine all ingredients and beat with electric beater at high speed
until smooth and thick. If the frosting is too thin, add additional
confectioner’s sugar.
Variation 1: To make Coffee Butter Cream, substitute 1 tsp instant
coffee for vanilla.
Variation 2: To make Chocolate Butter Cream, melt 1/2 cup semi-sweet
chocolate pieces over hot, not boiling, water. Beat frosting, then
stir in melted chocolate.
Yields
6 Servings