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Chocolate Torte

Reviewed: Dec. 18, 2003
I have made this cake twice now, and both times it was a big hit. Delicious, moist, not too sweet, and excellent presentation. Like others, I would just make a few minor modifications: (1) If you have the time, I recommend making the chocolate cake from scratch using the "Dark Chocolate Cake I" recipe from "Carol." You will either need to customize that recipe to make enough for two 9-inch round pans instead of the three called for, OR you can use the extra batter to make cupcakes! (2) As others have noted, you should absolutely double the other ingredients for the frosting. Otherwise there will not be enough to properly cover the top layer and sides. (3) I feel that one 1-ounce square of chocolate is not enough to make the shavings. I'd use two! Also, I've found that it helps to microwave (or otherwise warm) the chocolate before shaving, as this helps achieve the curls you want rather than just messy specks.
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