Name: Lingonberry or Cherry Torte
Ingredients: 4 Squares ( 4 oz.) unsweetened chocolate; 1 c Milk; 1 c Flour; 1/2 ts Salt; 2 1/2 ts Baking powder; 4 Eggs, PLUS 1 egg yolk; 1 1/2 c Sugar; 2 ts Almond extract

We dare not, indeed, presume to speculate or dogmatize on the manner of this intercession. It is a silent inarticulate speech and pleading. The voice of Abel’s blood is represented, by a bold figure, as crying from the ground. That blood, it need not be remarked, was in reality mute. So doubtless is it with our Divine Intercessor. There may be no articulate accents, no audible utterances. He sprinkles no material blood. But this we know, that He has carried with Him to His intercessory throne a glorified body, still bearing the visible marks of earthly humiliation and suffering – the perpetual memorials of His atoning sacrifice – so that that blood may still be said to have a voice before the throne – “The blood of sprinkling which speaks better things than that of Abel.”

John MacDuff

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Desserts	6	Servings

INGREDIENTS

4		Squares ( 4 oz.) unsweetened chocolate
1	c	Milk
1	c	Flour
1/2	ts	Salt
2 1/2	ts	Baking powder
4		Eggs, PLUS 1 egg yolk
1 1/2	c	Sugar
2	ts	Almond extract

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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