Black Forest Torte
This Black Forest torte swaps the usual sponge for a dense, fudgy chocolate filling baked inside a crisp wafer-crumb crust. The batter is built on melted butter and semisweet chocolate, then lifted by eggs beaten for four minutes until thick. Canned cherry pie filling keeps the topping simple, and a thin chocolate and cream drizzle finishes it. Chill it well before slicing, and the layers cut cleanly into twelve pieces.
Instructions
Heat the oven to 350°F (175°C). Stir the wafer crumbs and ¼ cup sugar together in a small bowl, then mix in the melted butter until the crumbs are evenly moist.
Press the crumbs onto the bottom and up the sides of a lightly greased 11-inch (30 cm) tart pan with a removable bottom. Set the pan on a baking sheet and bake for 8 to 10 minutes, until lightly browned. Cool the crust on a wire rack.
Melt the ½ cup butter with the 6 squares of chopped chocolate in a microwave-safe bowl, stirring until smooth. Let it cool for 10 minutes.
In a large bowl, beat the eggs, ⅔ cup sugar, vanilla and salt for about 4 minutes, until thickened. Blend in the chocolate mixture, then add the flour and mix well.
Pour the batter into the crust and spread it evenly. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
Spread the cherry pie filling over the cooled torte. Combine the remaining chopped chocolate and the cream in a small microwave bowl and microwave on high for 20 to 30 seconds, until the chocolate melts. Stir until smooth.
Let the glaze cool for 5 minutes, stirring now and then, then drizzle it over the tart. Chill until the glaze is set.
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