Vienna Torte

Serves: 2
Total Calories: 910


2 pound cake frozen (10 3/4 oz. each), thawed
1/2 cup red raspberry preserves
Chocolate Filling
8 ounces semi-sweet baking chocolate
3 tablespoons butter or margarine


At least 2 hours or up to 2 weeks before serving:

Slice each pound cake horizontally into four thin layers. Leaving the top layers plain, spread one side of the remaining six layers with preserves. Place bottom layer of one cake, preserves-side up, on a baking sheet. Spread with about 1/3 cup of the chocolate filling. Spread filling on two more layers and stack on bottom layer. Place top layer over filling. Repeat with second cake. Refrigerate cake for 1 hour.

In a small heavy pan overlow heat, melt chocolate, stirring frequently. Remove from heat and stir in butter or margarine until melted. Coat the top and sides of each torte with a thin layer of the chocolate glaze. Decorate the top by drawing wavy lines in the chocolate glaze with the tines of a fork. Refrigerate for 30 minutes or until chocolate is firmly set before wrapping in plastic wrap. Refrigerate until 30 minutes before serving.

Nutritional Facts:

Serves: 2
Total Calories: 910
Calories from Fat: 550

This Vienna Torte recipe is from the Miriam Cooks For The Holidays Cookbook. Download this Cookbook today.

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