Lingonberry or Cherry Torte

Lingonberry Torte

Lingonberry jam (If unavailable, substitute currant or whole cherry preserves.) Butter Cream Frosting or coffee variation (To follow)

Combine chocolate and milk in the top of a double boiler. Cook over hot water till chocolate melts. Stir frequently. Cool. Sift flour, salt and baking powder together and set aside. Beat the eggs and the additional egg yolk with a rotary or electric mixer until light and thick. Add sugar gradually and continue beating hard unitl mixture is very smooth (hard beating at this point is very important.) Stir in almond extract, then the chocolate milk mixture. Sift flour mixture on top and fold in gently but thoroughly. Pour batter into 2 greased 9 inch cake pans and bake in a preheated 350 F. oven for 10 minutes. Reduce heat to 325 F. and continue baking 25 to 30 minutes longer or until a toothpick inserted in the center comes out dry. Cool several minutes, then invert on a cake rack to cool completely. Spread lingonberry jam between layers. Frost the top with Butter Cream Frosting or coffee variation.

Butter Cream Frosting and variation:

1/2 cup softened butter 1 1/2 cups confectioner's sugar 2 tblspns milk 1/2 tsp vanilla

Combine all ingredients and beat with electric beater at high speed until smooth and thick. If the frosting is too thin, add additional confectioner's sugar.

Variation 1: To make Coffee Butter Cream, substitute 1 tsp instant coffee for vanilla.

Variation 2: To make Chocolate Butter Cream, melt 1/2 cup semi-sweet chocolate pieces over hot, not boiling, water. Beat frosting, then stir in melted chocolate.