Midnight Torte

-CHOCOLATE FILLING-
1 pk (6-oz) Nestle Toll House
-semi-sweet chocolate
-morsels
3 tb Butter
5 tb Milk
1 ts Vanilla extract
1/4 ts Salt
3 c Sifted confectioners’ sugar

CHOCOLATE GLAZE
1/2 c Heavy cream
1 pk (6-oz) Nestle Toll House
-semi-sweet chocolate
-morsels
2 ts Nescafe Classic instant
-coffee
1/2 ts Vanilla extract

GARNISH
Fresh raspberries
Chocolate curls
Confectioners’ sugar

Cake: Preheat oven to 375 degrees. Combine over hot (not boiling) water,
Nestle Toll House semi-sweet chocolate morsels and 1/4 cup water. Stir
until morsels are melted and mixture is smooth. Remove from heat; set
aside. In medium bowl, combine flour, baking soda and salt; set aside. In
large bowl, combine sugar, butter and vanilla extract; beat until creamy.
Add eggs, 1 at a time, beating well after each addition. Blend in chocolate
mixture. Gradually blend in flour mixture alternately with remaining 1 cup
water. Pour into 2 greased and floured 9-inch round baking pans. Bake at
375 degrees for 30-35 minutes. Cool 10 minutes; remove from pans. Cool
completely.

Chocolate Filling: Combine over hot (not boiling) water, Nestle Toll House
semi-sweet chocolate morsels and butter. Stir until morsels are melted and
mixture is smooth. Remove from heat. Add milk, vanilla e-xtract and salt;
mix until well blended. Transfer to medium bowl. Gradually add
confectioners’ sugar; beat until smooth and creamy.

Chocolate Glaze: In medium heavy gauge saucepan, combine heavy cream,
Nestle Toll House semi-sweet chocolate morsels and Nescafe Classic instant
coffee. Cook over low heat, stirring constantly, until morsels are melted
and mixture is smooth. Transfer to small bowl. Stir in vanilla extract.
Place in larger bowl filled with ice water, stirring occasionally, until
mixture thickens slightly (about 15-20 minutes).

Split each cake layer in half horizontally. Spread 3 layers with Chocolate
Filling; stack. Top with plain layer. Spread Chocolate Glaze on top and
sides of torte. Allow glaze to set (about 10 minutes). Garnish with
raspberries, chocolate curls and confectioners’ sugar. Makes one 4-layer
torte.