Parisian Torte

Source:  This is an old family recipe and I don't really know who to credit

Rich!  I have loved this cake since I was a little girl.  This was always a special treat for special occasions--like my birthday.  😋

10 large eggs, separated

1 1/2 cups granulated sugar
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 teaspoon cream of tartar

2 ounces unsweetened chocolate (grated)

Beat egg whites in electric mixer with whisk attachment until foamy.  Add cream of tartar. Beat until stiff.  Add sugar a little at a time.  

In a separate bowl, beat egg yolks with the vanilla and almond extracts.  Gently fold beaten egg yolk mixture, flour, and grated chocolate into egg white mixture.   Spoon into ungreased tube pan.

Bake in tube pan at 325 degrees for 1 hour.  Cool upside down.  When cool, remove the cake from the pan and cut into 3 even layers.

Chocolate Butter Frosting for Parisian Torte:

4 ounces unsweetened chocolate

1/2 cup granulated sugar

1/4 cup whole milk

1 cup butter, softened

1 cup powdered sugar

4 egg yolks

4 egg whites, beaten

Melt chocolate over very low heat on stove.  Add sugar and milk.  Stir over medium heat until smooth.  Cool.

Cream butter.  Gradually add powdered sugar.  Add egg yolks one at a time.  Beat well after addition of each.  Add cooled chocolate mixture.  Fold in beaten egg whites with wire whisk.  Spread frosting between layers and over cake.  Store this cake in the refrigerator.