Ingredients
Strong coffee (1/4c), sweet baking chocolate (2packages about 4 ounces), eggs (2), water or milk (3/4c), golden pound cake mix (1 package), heavy cream or whipping cream (1 1/2c), cognac (2tbsp) or brandy or brandy extract (1tsp).

Method of preparation:-
First heat the oven to 350 degrees F. Take a loaf pan of 9*5*3 inches, grease and flour it. Take a bowl of medium size, add cake mix, eggs, water in it and these ingredients with electric mixer for 30 seconds at low speed. Then beat the mixture for about 3 minutes at medium speed. Pour the mixture into the pan. Place the pan in oven and bake it for 48 to 58 minutes until the wooden pick inserted in the center comes out clean. Then take out the pan from oven and place it on rack to cool for about 30 minutes. Place the cake uncovered in freezer and freeze it for about 1 hour and 30 minutes until it gets firm. Now cut the cake horizontally into 6 layers. Take a pan, place it over low heat. Heat chocolate and coffee by stirring until the chocolate gets melted. Then mix cognac in it and keep it to cool. Take a chilled bowl of medium size, beat whipping cream in it on high speed with electric mixer. Then add chocolate mixture into the whipped cream. Take ½ cup of whipped cream and spread it between each cake layer. Frost the top and the side’s torte with the rest of the whipping cream. Place it in the refrigerator for about 8 hours and then serve it.

Number of servings – 10