Chocolate Chiffon Torte 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 Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Chocolate Chiffon Torte cont. FROSTING: 1 cup heavy whipping cream 1/2 cup confectioners' sugar 1 tablespoon baking cocoa Chocolate curls 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 Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

Chocolate Chiffon Torte 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 Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008