Lingonberry or cherry torte
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Lingonberry or cherry torte
  Tortes  
Last updated 6/12/2012 1:27:31 AM. Recipe ID 62447. Report a problem with this recipe.
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      Title: Lingonberry or cherry torte
 Categories: Desserts
      Yield: 6 Servings
 
      4    Squares ( 4 oz.) unsweetened
           -chocolate
      1 c  Milk
      1 c  Flour
    1/2 ts Salt
  2 1/2 ts Baking powder
      4    Eggs, PLUS 1 egg yolk
  1 1/2 c  Sugar
      2 ts Almond extract
 
  Lingonberry or Cherry Torte
  
  Lingonberry Torte
  
  Lingonberry jam (If unavailable, substitute currant or whole cherry
  preserves.) Butter Cream Frosting or coffee variation (To follow)
  
  Combine chocolate and milk in the top of a double boiler. Cook over
  hot water till chocolate melts. Stir frequently. Cool. Sift flour,
  salt and baking powder together and set aside. Beat the eggs and the
  additional egg yolk with a rotary or electric mixer until light and
  thick. Add sugar gradually and continue beating hard unitl mixture is
  very smooth (hard beating at this point is very important.) Stir in
  almond extract, then the chocolate milk mixture. Sift flour mixture
  on top and fold in gently but thoroughly.  Pour batter into 2 greased
  9 inch cake pans and bake in a preheated 350 F. oven for 10 minutes.
  Reduce heat to 325 F. and continue baking 25 to 30 minutes longer or
  until a toothpick inserted in the center comes out dry.  Cool several
  minutes, then invert on a cake rack to cool completely. Spread
  lingonberry jam between layers. Frost the top with Butter Cream
  Frosting or coffee variation.
  
  Butter Cream Frosting and variation:
  
  1/2 cup softened butter 1 1/2 cups confectioner's sugar 2 tblspns
  milk 1/2 tsp vanilla
  
  Combine all ingredients and beat with electric beater at high speed
  until smooth and thick. If the frosting is too thin, add additional
  confectioner's sugar.
  
  Variation 1:  To make Coffee Butter Cream, substitute 1 tsp instant
  coffee for vanilla.
  
  Variation 2: To make Chocolate Butter Cream, melt 1/2 cup semi-sweet
  chocolate pieces over hot, not boiling, water. Beat frosting, then
  stir in melted chocolate.
 




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Recipe ID 62447 (Apr 03, 2005)

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