Black Chocolate Torte

CHOCOLATE FILLING
1 100 gram bar sweet chocolate
20 Pieces chocolate caramel
-candies; melted
3/4 c Butter; creamed
1/2 c Plus 2 tbsp. confectioners’
-sugar
1/2 c Chopped cashew nuts or
-chopped almonds

CREME FILLING
1 c Butter
1 1/2 c Confectioners’ sugar
1 c Milk
3 ts Lemon juice
1 tb Creme de cacao or any
-chocolate liqueur
1/2 c Chopped cashew nuts or
-chopped almonds

-CRUST-
1/2 c Butter
1/2 c Sugar
1 1/4 c All purpose flour
1/8 ts Salt

Preheat oven to 350 F. Grease and line four 8-inch round layer pans.
Set aside.

Put first eight ingredients in a bowl. Beat with mixer for three
minutes. Add eggs, and creme de cacao and beat for three more
minutes. Pour into pans and bake for 10-15 mins. Cool slightly, then
remove from pan. Cool on wire rack.

Prepare Chocolate Filling: Melt chocolate bar and chocolate caramel
candies in a double boiler; cool and blend into creamed butter. Add
confectioners’ sugar and stir in nuts. Set aside.

Prepare Cream Filling: Cream butter and sugar; add milk gradually,
beating continuously until smooth and thick. Beat in Liqueur and
lemon juice. Fold in cashew nuts. Set aside.

Prepare crust: Cream and blend all the ingredients in a mixing bowl.
Press into an 8-inch round layer pan, bake for 10-15 minutes or until
golden brown.

To Assemble: Place crust on a serving platter; top with cake layer.
Spread half of the chocolate filling. Top with another cake and
spread half of the cream filling. Repeat with another cake layer and
spread remaining chocolate filling. Top with last cake layer and
spread the remaining cream filling. Decorate with cherries ore
chocolate kisses.

Serves: 10-12

Per serving: 3999 Calories; 252g Fat (54% calories from fat); 68g
Protein; 424g Carbohydrate; 1192mg Cholesterol; 4091mg Sodium