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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
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

Printed from tasteofhome.com Oct 11, 2008

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Chocolate Chiffon Torte cont.

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.