2tablespoons(28g)unsalted butter, room temperature
½cup(46g)sliced almonds
Sweetened Whipped Cream
1cup(227g)heavy whipping cream
¼cup (30g)confectioners' sugar
1 teaspoonvanilla extract
Instructions
Preheat oven to 350˚F.(180˚C)
Making the torte:
Prepare two pans by cutting waxed paper to fit into the bottom of each 6-inch cake pan.
Break the 2 1-ounce squares unsweetened chocolate into small pieces and place it into a medium-size mixing bowl. Heat ⅔ cup water, and ⅓ cup unsalted butterin a 2-cup Pyrex cup for 1½ minutes on HIGH in the microwave, or until it starts to boil. Pour over chocolate pieces and allow them to sit until chocolate is melted.
Sift the ¾ cup unbleached all-purpose flour, 2 tablespoons Dutch cocoa powder, ¾ cup granulated sugar, ½ teaspoon baking soda, ¼ teaspoon baking powder, and ½ teaspoon table or sea salt together.
Use a hand mixer or whisk to mix the melted chocolate mixture until smooth. Add sifted dry ingredients and continue mixing.
Add ½ teaspoon vanilla extract and then 2 large eggs--one egg at a time, mixing well between each egg.
Pour ¾ cup of batter into each 6-inch pan.
Bake in a preheated oven for 12 minutes at 350˚F (180˚C) or until a toothpick comes out clean. Allow to cool for about 10 minutes, then turn the cake out onto a cooling rack. Pull the waxed paper off the bottom.
Making the chocolate ganache:
Break 4 ounces semi-sweet chocolate into small pieces and place in a heatproof bowl.
Heat ½ cup whipping cream to a boil and pour half over the chocolate. Allow to sit doe 30 seconds to melt the chocolate. Stir in small circles, slowly, starting in the middle, and make bigger and bigger circles.
Pour in the rest of the cream and stir until mixed in.
Stir in 2 tablespoons unsalted butter, room temperature (divided into 4 pieces) one piece at a time.
Add ½ cup sliced almonds and stir until mixed.
Refrigerate until thickened--approximately 15-20 minutes.
This will likely make more than you need, but I trust you have some spare graham crackers that could use something extra. 😉
Sweetened Whipped Cream
Pour 1 cup heavy whipping cream into a chilled mixing bowl and begin whipping the cream on low for one minute, then high for another minute.
Add ¼ cup confectioners' sugar and 1 teaspoon vanilla extract. Continue to beat the whipped cream until fluffy and light.
Assembling the torte:
Split the two cakes in half horizontally.
Spread ganache on top of the first layer.
Place the second layer of cake next and cover with whipped cream (or ganache if you prefer).
Now place the third layer, more ganache, and finally, the fourth layer. Cover the top layer with sweetened whipping cream and garnish with chocolate curls, if desired.
Chill at least a couple of hours before serving.
Notes
To Make a Full-Size Cake: Double the recipe and use 9-inch pans instead of the mini 6-inch pans.