A torte in Europe is a kind of cake. There's a type that is traditional in Austria that will be appreciated by dessert lovers anywhere.
1⁄2 c butter
7 oz chocolate (3 oz for torte, 4 oz for frosting)
1⁄2 c flour
2 T jam (apricot jam)
1⁄2 c water
1 c confectioner's sugar (half for the torte, half for the frosting)
- Blend the eggs, while 3 oz of the chocolate melt in a pan at low heat. Then pour both on the flour and mix well. Add butter and stir, then add the sugar and repeat. Add a dash of vanilla. Pour the cake mix into a pan that will make a layer about an inch thick.
- Bake at 300°F (150°C) for an hour. Let the torte cool for an hour, then brush with apricot jam.
- While it's cooling, prepare the frosting. Boil 1/2 cup of water and add 1/2 cup sugar, stirring continuously. Melt 4 oz of the chocolate over a low heat and pour in, stirring continuously.
- Frost to taste.
1 hour, 30 minutes