Black Forest Chocolate Torte Recipes

Steps:

• Line two greased 9-in. round baking pans with waxed paper, set aside. In a heavy saucepan or microwave, melt butter and chocolate; stir until smooth and cool. In a large bowl, combine the flour, sugar, baking soda and baking powder. Add the chocolate mixture, water and vanilla. Beat on low speed for 1 minute; beat on medium for 2 minutes. Add eggs, one at a time, beating well after each addition., Pour into the prepared pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For chocolate filling, melt 1-1/2 bars of German chocolate in a heavy saucepan or microwave; stir until smooth. Stir in butter and nuts. Watching closely, cool filling just until it reaches spreading consistency. For cream filling, beat cream in a chilled large bowl until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. , Split each cake into two horizontal layers. Place one layer on a serving plate; cover with half of the chocolate filling. Top with a second cake layer; spread on half of the cream filling. Repeat layers. Grate remaining German chocolate; sprinkle on the top. Store in the refrigerator.

Steps:

• In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a lightly greased 11-in. fluted tart pan with removable bottom. , Place pan on a baking sheet. Bake at 350° until lightly browned, 8-10 minutes. Cool on a wire rack., In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. In a large bowl, beat the eggs, sugar, vanilla and salt until thickened, about 4 minutes. Blend in chocolate mixture. Stir in flour and mix well. , Pour into crust; spread evenly. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool completely on a wire rack. Spread pie filling over the top. , In a microwave, melt chocolate and cream; stir until smooth. Cool for 5 minutes, stirring occasionally. Drizzle over tart. Chill until set.

Steps:

• Preheat oven to 375 degrees F. Grease and flour two 8-inch round cake pans.
• Prepare, bake and cool cake according to package directions.
• Beat whipping cream in a large bowl until soft peaks form. Add sugar gradually.
• To assemble, place one cake layer on serving plate. Spread two-thirds cherry pie filling on cake to within 1/2-inch of edge. Spread 1.5 cups whipped cream mixture over cherry pie filling. Top with second cake layer. Frost sides and top with remaining whipped cream mixture. Spread remaining cherry pie filling on top to within 1-inch of edge. Refrigerate until ready to serve.

Steps:

• Sprinkle marshmallows in a greased 13x9-in. baking pan. Prepare cake batter according to package directions; pour over the marshmallows. Spoon pie filling over batter. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool. Frost with whipped topping. Store in the refrigerator.