Glazed Chocolate Torte
|Shortening||1⁄4 Cup (4 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Blanched ground almonds||1⁄3 Cup (5.33 tbs)|
|Baking chocolate||3 Ounce, melted (3 Blocks Hershey's)|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Milk||3⁄4 Cup (12 tbs) (At Room Temperature)|
|Sugar||1⁄4 Cup (4 tbs)|
|Glaze||1⁄2 Cup (8 tbs) (Filling)|
Cream shortening with sugar.
Add egg yolks and vanilla; beat well.
Stir in ground almonds, then baking chocolate.
Sift together flour, baking powder, baking soda and salt.
Add to creamed mixture alternately with milk, blending well after each addition.
Beat egg whites until frothy, gradually add sugar and beat until stiff peaks form.
Carefully fold into chocolate mixture and turn into two greased and cocoa-dusted 8-inch round layer pans.
Bake at 350°F. for 20 minutes or until done.
Cool 10 minutes; remove from pans.
When completely cool, split layers and fill with whipped cream.
Filling: 1 1/2 cups whipping cream, sweetened and whipped or 3 cups non-dairy whipped topping.