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. From . Downloaded from Glen’s MM Recipe Archive, Makes 16 Servings