1964 Workd's Fair Chocolate Torte
Source of Recipe
Internet
List of Ingredients
1/4 cup shortening
1 cup sugar
2 egg yolks
2 1-oz. squares unsweetened chocolate, melted
1-1/4 cups sifted all-purpose flour
1/2 tsp each, salt, baking powder, soda
3/4 cup milk
1 tsp vanilla
2 stiff-beaten egg whitesRecipe
Stir shortening to soften
Gradually add sugar, creaming thoroughly
Add egg yolks one at a time, beating after each addition
Stir in melted chocolate
Sift together flour, salt, bak. powder, and soda
Add to creamed mexture alternately with milk and vanilla, beating after each addition
Fold in egg whites until well blended
Spread into 2 paper-lined (non-stick now probably) 9xl-1/2" round pans
Bake at 350 for 18-20 minutes
Cool; spread with Truffle Filling between layers
Top with Chocolate Glaze
Truffle Filling:
8 - 1-oz. squares unsweetened chocolate
1 cup whipping cream
1/2 cup slivered blanched almonds, toasted
Melt chocolate over hot water; cool slightly
Whip cream just till soft peaks form
Fold in chocolate and toasted almonds
Mixture should be smooth and dark
Chocolate Glaze:
1-1/2 one oz. squares unsweetened chocolate
2 Tbsp butter
1-1/2 cups sifted confectioners sugar
1 tsp vanilla
Melt chocolate and butter over low heat, stirring constantly
Remove from heat. Stir in confectioners sugar and vanilla until crumbly
Blend in 3 Tbsp boiling water; add more water as needed, a tsp at a time (takes about 2 tsp), to form medium glaze of pouring consistency
Pour quickly over top of Torte; spread glaze evenly over tops and sides.
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