How to Make Spiced Chocolate Torte

Beat butter with powdered sugar, cinnamon and egg. Add the sifted flours.
Trace six 9" rounds on wax paper. Grease the paper well.
Divide the batter equally into six, with a knife, spread it evenly on the paper.
It is easier to do this if the rounds are placed on the back of a baking tray.
Bake 2 rounds at a time at 185 C for about 8-10 minutes.
As soon as the rounds come out of the oven, invert them onto a wire rack and quickly peel off the wax paper.
Use a sharp knife for this as the torte layers are very fragile and brittle. Cool completely.
Whip 2 cups cream sweetened with 2 tbsp. sugar.
Keep half the cream plain and add 1 tbsp sifted cocoa to the other half.
To assemble:
Place one layer of the torte on a serving dish, cover with plain cream.
Then place another torte layer on top, this time cover it with chocolate cream.
Continue till all layers and cream are used up.
Decorate with walnut halves.

Bawarchi of the Week