|Unsweetened chocolate||4 1/2 Ounce|
|Unsalted butter||1/2 Cup (8 tbs)|
|Powdered sugar||3 Cup (48 tbs) , sifted|
|Milk||1/2 Cup (8 tbs)|
|Baking powder||1/2 Teaspoon|
|Eggs||4 (At Room Temperature)|
|Sugar||14 Tablespoon (3/4 Cup Plus 2 Tablespoons)|
|Cake flour||1/2 Cup (8 tbs)|
|Unsweetened chocolate||3 Ounce|
|Baking soda||1/4 Teaspoon|
|Cold water||3 Tablespoon|
1) Preheat oven to temperature of 375 degrees.
2) In top of a double boiler, melt the chocolate and butter over hot water. The water should not be boiling. Cool the melted mixture slightly.
3) Add the milk, egg whites, powdered sugar and vanilla. Mix well.
4) In a bowl of ice water, set the mixture and beat with an electric mixer till the frosting has achieved a spreading consistency.
5) Chill for a minimum of 3 hours.
6) In a large mixing bowl, combine together the baking powder, salt and eggs.
7) Beat in ¾ cup of sugar gradually. Continue to beat till the mixture is thick.
8) Fold in the vanilla and flour. Set aside.
9) In top of a double boiler, melt the chocolate over hot water. The water should not be boiling.
10) Add 2 tablespoons of sugar, cold water and baking soda. Stir well and fold the mixture into the batter till completely blended.
11) In a 10x15-inch jelly roll pan, which has been lined with waxed paper, spread the batter.
12) Bake in the preheated oven for 18 to 20 minutes.
13) Remove the cake by loosening the sides of the pan and turning it out onto a clean cloth.
14) Peel the waxed paper off and cut the crisp edges of the cake away.
15) Let the cake cool completely.
16) Cut the cake into 4 rectangles and then split the rectangles horizontally into 8 thin layers.
17) Stack the layers and between each layer, spread about ¼ cup of frosting.
18) With the remaining frosting, cover the top and sides of the torte.
19) Place the cake on a decorative serving platter, decorate with whipped cream rosettes, fresh raspberries or chocolate leaves, if preferred, and serve at room temperature or chill for sometime before serving.