Best Karens Black Forest Torte Cake Recipes
BLACK FOREST TORTE
Provided by Food Network
Categories dessert
Time 26m
Yield 12 to 16 Servings
Number Of Ingredients 7
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.
EASY BLACK FOREST TORTE
This dessert couldn't be simpler-all you need is a boxed cake mix. pie filling, miniature marshmallows and whipped topping. This fuss-free torte is short-and-sweet ending to a meal.-Deb Morrison, Skiatook, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12-16 servings.
Number Of Ingredients 4
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.
Nutrition Facts :
BLACK FOREST TORTE
Looking for a surefire way to impress guests? Present this eye-catching torte! It features a moist chocolate cake and both a rich chocolate filling and a smooth cream filling.-Glatis McNiel, Constantine, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-16 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 452 calories, Fat 34g fat (19g saturated fat), Cholesterol 124mg cholesterol, Sodium 292mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
KAREN'S BLACK FOREST TORTE CAKE
This is my cousins recipe. She also call this the ULTIMATE Chocolate Cake! This is a chocoholics dream come true and then some!! Rich and Delicious!! Note: This is not a true black forest torte, but my cousin's version. I will be posting the real deal as well. There are several differences that are very noticable.
Provided by Linda Kauppinen
Categories Other Desserts
Time 2h30m
Number Of Ingredients 22
Steps:
- 1. Be sure to read all the directions before starting! Preheat oven to 350 degrees Line 4 round 9 inch cake pans with cut rite wax paper.
- 2. CAKE: Beat together sugar, Margarine and vanilla. Sift in flour, baking powder, baking soda and salt. Add the melted unsweetened chocolate . Beat. Slowly add the water and beat on low until blended. Beat on medium for 2 minutes. Add the 3 eggs and beat again on medium for 2 minutes. Pour 1/4 of the batter into each cake pan. Bake each pan 15-18 minutes or until the cakes are done. Remove from the oven and let cool for 10 minutes. Remove cakes from pans, peel off wax paper and allow to cool completely.
- 3. CHOCOLATE FILLING: Melt chocolate in double boiler or microwave (dont overcook). Set aside to cool. Blend in Margarine. Once the margarine is melted, stir in the nuts. Set aside until ready to assemble the cake.
- 4. WHIPPED CREAM: Place beaters, mixing bowl and a plate large enough to cover the mixing bowl in the refrigerator. Leave there until you are ready to make the whipped cream. Whip the cream at medium speed until it starts to peak. While whipping, sprinkle in the sugar and vanilla. Continue to beat until stiff. Immediately cover the bowl with chilled plate and refrigerate until ready to use.
- 5. CAKE ASSEMBLY: 1. Place the bottom or first layer of cake onto a cake plate. Pour 1/2 of the chocolate filling onto the cake and spread to the edges. Do not ice the sides! 2. Place the second layer of cake over the chocolate filling. Pour half the whipped cream on the second layer and spread to the edges not icing the sides. 3. Place the third layer over the whipped cream. Pour remaining chocolate filling onto the cake and spread to the edges. 4. Place the last layer over the chocolate filling. Pour remaining whipped cream onto the cake and spread to the edges not going over. Sides of this torte will remain bare showing the different layers.
- 6. Garnish with chocolate shavings and Cherries. Wrap cake in saran wrap, around sides and refrigerate until ready to serve.
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