Chocolate-Cream Filling I


  • 6 ounces semisweet chocolate, softened
  • ¼ cup heavy cream
  • ½ pound plus 4 tablespoons sweet butter, softened
  • 1 egg
  • 1 cup vanilla confectioners’ sugar


  1. Soften the chocolate in the top part of a double boiler over hot water. Cool completely.
  2. Whip the cream and set aside.
  3. Whip softened butter with egg and sugar till foamy, then whip in the whipped cream. Finally blend in the cooled softened chocolate.
  4. Cool in the refrigerator for 15 minutes before assembling torte.