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

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 confectioners 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
confectioners 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.