B & R FARMS RECIPES
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Viennese Chocolate Torte

1 cup flour
1/2 tsp salt
1/2 cup chopped walnuts
3/4 cup unsalted butter
1 1/4 cups confectioners sugar
8 egg yolks
1 package (8 squares) semi-sweet chocolate, melted and cooled
1 tsp vanilla
8 egg whites
1 cup B&R Farms Dried Apricot Preserves
Continental Flair Frosting, half recipe (Scroll down for frosting recipe or click here) sweetened whipped cream or cool Whip topping

Mix flour, salt and walnuts. Cream butter. Gradually beat in sugar and continue beating until light and fluffy. Add egg yolks, 1 at a time, beating thoroughly after each addition. Gradually stir in chocolate. Add flour mixture and vanilla, stirring just to blend. Beat egg whites until soft peaks form. Blend about 1/4 cup of the beaten egg whites into the chocolate mixture; gently fold in remaining egg white.

Pour into 2 greased and floured 9-inch layer pans. Bake at 350 degrees for 40 to 45 minutes, or until cake tester inserted in centers comes out clean. Cool in pans and finish cooling on racks.

Split layers horizontally, making 4 layers. Stir apricot preserves in saucepan over low heat until melted. Spread about 1/3 cup over tops of three layers. Stack on a rack placed on a tray; top with fourth layer. Prepare frosting as directed cooling only slightly. Pour quickly over cake, covering top and sides. Place cake on serving plate. If desired, spoon frosting dripping on cake. Store in refrigerator at least one day to mellow flavors. Serve a room temperature with sweetened whipped cream.

Makes on 9-inch torte.

Continental Flair Frosting

1 cup sugar
1 cup heavy cream or evaporated milk
4 squares BAKER's Unsweetened Chocolate
1/2 cup butter or margarine, at room temperature
1 tsp rum extract or vanilla

Combine sugar and cream in sauce pan. Bring to a boil over medium beat, stirring constantly, Reduce heat and simmer gently for 6 minutes. Remove from heat. Add chocolate and stir until chocolate is melted. Blend in butter and rum extract. Chill until thickens. Beat until thick and creamy (spreading consistency).