14 Layer Chocolate Cinnamon Torte

14 Layer Chocolate Cinnamon Torte

This was passed on from a friend in 1991. It was the groom's cake at our wedding in 1992, made by the bride!

Filling*
3 squares semisweet chocolate
4 cups heavy whipping cream
3/4 cup baking cocoa

Cookie Layers*
2 cups sugar
1.5 cups butter, softened
2 eggs
2 TBSP ground cinnamon
2 2/3 cups all purpose flour

*Make extra of both

1. Cut 14 sheets of parchment paper into 9 inch rounds
2. Into large bowl, measure sugar, butter, eggs, cinnamon, & 2 cups flour
With mixer at low speed, beat ingredients until well mixed, constantly scraping bowl with rubber spatula.
Increase speed to medium and beat mixture three minutes or until VERY light and fluffy (occasionally scraping bowl).
With spoon, stir in remaining flour to make soft dough.
3. Preheat over to 375 degrees. Speckle pan with water.
Put parchment paper circles on pan. Spread 1/3 cup of dough with metal spatula into very thin layer onto each circle (spread as close to edge as possible).
Bake layers 8-12 minutes or until lightly browned around edges.
(BETTER TO UNDERCOOK THAN TO BAKE PAPER ONTO COOKIE.)

4. Remove pan to wire rack.
Cool five minutes.
With pancake turner, carefully remove cookie (still on parchment paper) to wire rack to cool completely. (allow pan to cool before putting on new parchment paper circles)
Repeat until all dough is baked.

Carefully stack cookies, cover, cool, dry.

5. Early in day, or day ahead, melt chocolate (buy LOTS), and make curls, and chocolate  dipped strawberries. Pour melted chocolate in pan, refrigerate until hardened, curl with spoon. DO NOT touch curls at all, used a toothpick or tool to handle. In a large bowl with mixer at medium speed, beat cream and cocoa until soft peaks form (add sugar to taste).

6. CAREFULLY peel paper off one cookie.
Place on flat cake pan.
Spread with about 1/2 cup whipped mixture.
Continue with all cookies.

7. Decorate and refrigerate for at least three hours (cookies soften).
DO NOT FREEZE ANTYHING.
Make it pretty!


(After miraculously finding the hand-written copy from 1991, and reconstructing the recipe from the moisture-smeared text, I found this version already online, which I'm linking for reference.