Tauchendorfer Torte

An elaborate Austrian gateau with a cream and chocolate filling, Tauchendorfer Torte (tow-khen-dawr-f’r tohr-t’) is truly a superb cake. It will take quite a long time to prepare because the pastry is so delicate but the gateau may be made the day before it is to be served and chilled until it is required. Remove the gateau from the refrigerator 45 minutes before serving.


1 lb. flour

2- teaspoon salt

10 oz. butter

6 oz. dark cooking chocolate, melted

12 oz. dark cooking chocolate, broken into pieces

4 fl. oz. sour cream

4 fl. oz. double cream

4 tablespoons slivered almonds

Sift the flour and salt into a large mixing bowl. Add the butter, cut into small pieces with a table knife. With your fingertips, rub the fat into the flour until the mixture resembles fine breadcrumbs. Pour the melted chocolate into the bowl and, with a knife, mix it into the flour mixture. With your hands, mix and knead the dough until it is smooth and evenly coloured.

Divide the dough into 4 pieces. Roll out each piece of dough, between two sheets of waxed or greaseproof paper, into a 7-inch circle.

Chill the circles of dough in the ref-rigerator for 1 hour.

Preheat the oven to warm 325 °F (Gas Mark 3, 170°C).

Remove the dough from the refrig-erator. Place each circle of dough on a small baking sheet and remove and discard the uppermost piece of grease-proof or waxed paper. (The dough circles may have to be baked in 2 batches.)

Place the baking sheets in the oven and bake for 15 to 20 minutes or until the dough is just firm to the touch.

Remove the baking sheets from the oven and allow the pastry to cool com-pletely on the sheets.

Meanwhile, make the filling. Place the chocolate in a heatproof mixing bowl and set the bowl over a pan half-filled with hot water. Place the pan over low heat. Cook the chocolate for 5 minutes, stirring occasionally, or until it has melted.

Remove the pan from the heat and the bowl from the pan.

Gradually pour the sour cream and double cream on to the chocolate, stirring constantly. Set the chocolate mixture aside to cool completely.

Place one pastry circle on a serving dish and remove and discard the greaseproof or waxed paper. Spread the pastry with 2 tablespoons of the chocolate mixture. Cover the chocolate with another layer of pastry and continue making layers in the same way, removing and discarding the greaseproof or waxed paper.

With the remaining chocolate filling

NET WT.4 OZ. (113 GRAM. )

Serve the cake immediately or chill until required.

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