Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 620
  • Fat:
  • 40 g
  • Saturated Fat:
  • 19 g
  • Cholesterol:
  • 184 mg
  • Sodium:
  • 290 mg
  • Carbohydrate:
  • 62 g
  • Fiber:
  • 2 g
  • Protein:
  • 7 g

Chocolate Chiffon Torte

"This is an old recipe that I made often when we were on the farm and I had lots of cream to use up," recalls field editor Iola Egle of Bella Vista, Arkansas.

SERVINGS

12

CATEGORY

Dessert

METHOD

Baked

PREP

40 min.

COOK

20 min.

TOTAL

60 min.

INGREDIENTS

  • 2 cups cake flour
  • 1-1/2 cups sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 6 eggs, separated
  • 2 squares (1 ounce each) semisweet chocolate, melted and cooled
  • 1/2 teaspoon cream of tartar
  • FILLING:
  • 1-1/2 cups heavy whipping cream
  • 1-1/4 cups semisweet chocolate chips
  • 1/4 cup butter, cubed
  • FROSTING:
  • 1 cup heavy whipping cream
  • 1/2 cup confectioners' sugar
  • 1 tablespoon baking cocoa
  • Chocolate curls

DIRECTIONS

Line three 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, sift the flour, sugar, baking powder and salt. Make a well in the center; add water, oil, egg yolks and melted chocolate. Beat until smooth. In a small mixing bowl, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold into batter.
    Pour into prepared pans. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Carefully remove waxed paper.
    In a large saucepan, combine filling ingredients. Cook and stir over medium heat until mixture comes to a boil. Chill for 2 hours or until filling reaches spreading consistency, stirring occasionally. Beat with a mixer until fluffy.
    Split the cakes in half horizontally; spread each layer with filling. For frosting, in a mixing bowl, beat the cream, confectioners' sugar and cocoa until stiff peaks form. Spread over top and sides of cake. Garnish with chocolate curls. Yield: 12 servings.

Printed from tasteofhome.com Sep 7, 2008

Copyright Reiman Media Group, Inc © 2008