Ingredients
Method
1.Preheat oven to 180°C . Grease two 20cm x 30cm shallow cake pans and line bases and sides with baking paper, extending paper 5cm over edges.
2.Combine chocolate and water in a small saucepan. Stir over medium heat until chocolate melts; cool slightly
3.Beat butter, sugar and rind in a medium bowl with an electric mixer until smooth and creamy. Add eggs, one at a time, beating until just combined between additions. Sift together flour and cocoa; stir in the almonds. Add flour mixture to the butter mixture; stir until just combined. Stir in warm chocolate mixture
4.Divide mixture evenly between pans; smooth surface. Bake 25 minutes or until a skewer inserted into the centre comes out clean. Stand cakes in pans for 10 minutes before turning, top-side up, onto wire racks to cool
5.To make chocolate custard cream, melt chocolate in a small heatproof bowl over a small saucepan of simmering water (don’t let water touch base of bowl); cool. Beat butter in a small bowl with an electric mixer until as pale as possible. Combine custard, melted chocolate and sifted cocoa and icing sugar in a small bowl. Gradually beat custard mixture into butter until combined.
6.Cut cakes in half lengthways. Place one half on a platter. Spread with a third of the chocolate custard cream. Top with another cake half. Continue layering with remaining chocolate custard cream and cake, finishing with cake. Cover with plastic wrap; refrigerate overnight
7.To make chocolate ganache, combine chocolate and cream in a large heatproof bowl over a large saucepan of simmering water (don’t let water touch base of bowl). Stir until chocolate melts. Refrigerate for 30 minutes, stirring frequently, or until ganache is thickened and is a spreadable consistency.
8.Spread torte with chocolate ganache. Stand until ganache is set before slicing; serve torte with cherries.
You will need to start the torte the day before.
Note
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