Ingredients
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3/4 cup butter
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2 cups sugar
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1/4 teaspoon salt
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4 eggs, separated, whites stiffly beaten
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1 cup milk
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3 teaspoons baking powder
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3 1/2 cups cake flour (measured after sifting)
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scant teaspoon lemon juice
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1 teaspoon vanilla
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2 cups granulated sugar
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1/2 teaspoon salt
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4 tablespoons flour
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2 kitchen spoons cocoa (heaping spoonfuls)
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4 tablespoons bitter chocolate
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4 eggs (whole)
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1 tablespoon butter
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1 tablespoon vanilla
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4 cups milk
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2 cups confectioners' sugar, sifted
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1 teaspoon vanilla
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1 cup cocoa
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1 ounce bitter chocolate, melted
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1 cup light brown sugar
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1 cup granulated sugar
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4 tablespoons cornstarch
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1/2 lb oleo, softened (margarine)
Instructions
- To prepare the Torte: Cream butter, sugar and salt until smooth. Add egg yolks, one at a time, and blend until smooth. Add sifted dry ingredients alternately with milk. Beat until blended. Add vanilla and lemon juice. With a spatula, fold in stiffly beaten egg whites. Grease 9-inch cake pans. Pour ¾ cup batter into each pan, spreading evenly over bottom. Bake in preheated 375-degree oven for 12 to 15 minutes. Repeat process until batter is completely used, to make eight thin layers.
- To prepare the Chocolate Custard: Stir all dry ingredients together in a saucepan, then add the remaining ingredients. Cook over medium heat until thick, stirring constantly. Remove from fire to cool.
- To prepare the Chocolate Butter Cream Icing: Cream sugar and oleo, then add cocoa, then the melted chocolate and vanilla. If too thick, add a little hot water, very slowly, until the consistency is right.
- To prepare the Chocolate Icing: Combine all ingredients in a saucepan and let it come slowly to a boil, then boil about 10 minutes until it thickens. Beat until thick enough to spread.
- To Finish: When cool, put torte layers together with chocolate custard filling and spread chocolate butter cream icing on top and sides. Chill. Then ice with the Chocolate Icing.