Chocolate-Brittle Torte Recipe

Step by Step Method

Step 1

Preheat oven to 350°F Grease bottoms of three 9-inch cake pans, line with wax paper and grease paper.

Step 2

Separate eggs, placing whites in a large bowl, 3 egg yolks in another large bowl, and set aside 3 yolks in a cup to make the frosting later.

Step 3

Beat egg whites with cream of tartar until foamy white and double in volume. While beating, sprinkle in 1 cup of sugar, 1 tablespoon at a time, until it forms soft peaks.

Step 4

Stir water into the 3 egg yolks in large bowl, beat until thick. Beat in remaining ½ cup of sugar 1 tablespoon at a time, until fluffy, then beat in vanilla and lemon extract.

Step 5

Sift flour, baking powder and salt over egg mixture and fold into it.

Step 6

Fold in meringue until no streaks remain.

Step 7

Measure ¾ cup (original says 1 1/3 cups but my Mother’s note is ¾ cup) of batter into each of the prepared pans, spread to edges to make thin layers. (Cover remaining batter to make 3 more layers after these are done.).

Step 8

Bake layers 20 minutes, or until golden and centers spring back when lightly pressed with fingertip.

Step 9

Remove from pans, peel off wax paper and cool on racks.

Step 10

Wash pans, grease bottom, line with wax paper and grease paper. Make 3 more layers like the previous ones.

Step 11

Make Chocolate Cream:. In a medium bowl, beat egg yolks with water until thick. Beat in sugar, 1 tablespoon at a time, until fluffy. Melt chocolate in top of a double boiler over simmering water, stir in egg mixture. Cook, stirring constantly, about 1 minute, or until mixture thickens. Remove from heat. Beat in rum extract and vanilla, cool slightly. In a medium size bowl, cream butter or margarine. Beat in chocolate mixture very slowly. (Mixture will be thin but will thicken as cream is folded in.). Beat cream until stiff in a small bowl; fold into chocolate mixture until no streaks of white remain.

Step 12

Assemble cake:. On a serving plate, put layers of cake together by spreading ½ cup chocolate cream between each. Chill cake and keep chocolate cream at room temperature while you make the brittle.

Step 13

Make Caramel Brittle:. Melt ¾ cup sugar over low heat in a small heavy saucepan, stirring often with a wooden spoon; just until golden. (Watch it, for sugar will turn brown quickly.). Pour slowly over cake at once, spreading quickly to the edge. (It hardens fast so be speedy.).

Step 14

Frost sides of cake with remaining chocolate cream, making deep swirls with the knife. Decorate top and bottom edges with walnut halves. Chill until serving time. Torte is best and cuts more neatly, if chilled overnight. When ready to serve, crack candy topping by tapping along cutting lines with a sharp heavy blade knife, then slice into serving size wedges.