Chocolate-Cinnamon Torte

• 2 3/4 cups sifted all-purpose flour
• 2 taqblespoon cinnamoon1 1/2 cups butter
• 2 cups granulated sugar
• 2 eggs, unbeaten
• 1 sq. unsweetened chocolate
• 2 sq. candy making chocolate
• 4 cups heavy cream
• 2 tablesp. cocoa
• 12 candied cherries
• 12 walnuts

1. Layers can be made several days ahead and kept in an airtight container. It is a good idea to keep them on their parchment circles.
2. Heat oven to 375 degrees
3. greese cake tin bottoms and place a parchment circle on each.
4. sift flour and cinnamon together.
5. In a large mixer bowl beat together butter and sugar, then eggs until light and fluffy.
6. Reduce speed of mixer, and mix in flour mixture a little at a time until smooth.
7. With a small spatula, spread a thin layer of the batter on each circle. Place each one in the oven as it is ready. With the four bottoms, you can get into a rhythm where three layers are in the oven and one or more are being prepared at the same time.
8. The layers are ready when golden brown. They are rather soft when they come out of the oven, but harden as they cool.
9. Assembling:
10. Whip cream til stiff (no sugar is really necessary)
11. Place a layer on a platter, and cover with cream, put a layer on top and repeat untill all layers are used andyou have a tall cake.
12. Mix cocoa into the cream that is left, and arrange that around the rim of the cake.
13. grate unsweetened chocolate and make curls out of candymaking chocolar, combine.
14. Heap chocolate in the middle of the cake.
15. Arrange the cherries and walnuts alternately around the cocoa flavouredcream.
16. The cake should look really beautiful!

flour, butter, sugar, eggs, unsweetened chocolate, chocolate, heavy cream, cocoa, candied cherries, walnuts

Taken from www.epicurious.com/recipes/member/views/chocolate-cinnamon-torte-1211036 (may not work)