Elegant Chocolate Torte Recipe

Elegant Chocolate Torte Recipe photo by Taste of Home

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When I want to serve a really special dessert, I turn to this recipe. The tender, four-layer chocolate cake has a yummy pudding-like filling.—Lois Gallup Edwards, Woodland, California

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Elegant Chocolate Torte Recipe

Prep: 50 min. Bake: 30 min. + cooling

Yield: 16 Servings

50 30 80

Ingredients

1/3 cup all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1-3/4 cups 2% milk
1 cup chocolate syrup
1 egg, lightly beaten
1 tablespoon butter
1 teaspoon vanilla extract
BATTER:
1/2 cup butter, softened
1-1/4 cups sugar
4 eggs
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/3 cup baking cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups chocolate syrup
1/2 cup water
FROSTING:
1-1/2 cups sugar
2 egg whites
1/3 cup water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
Chocolate curls, optional

Directions

For filling, in a small saucepan, combine the flour, sugar and salt. Stir in milk and syrup until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes or until thickened.
Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Cool to room temperature, stirring often.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine dry ingredients; add to creamed mixture alternately with syrup and water. Beat just until combined.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool.
Cut each cake in half horizontally. Place one bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake.
For frosting, combine the sugar, egg whites, water and cream of tartar in a large heavy saucepan over low heat or double boiler over simmering water. With a portable mixer, beat mixture on low speed for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high speed until frosting forms stiff peaks, about 7 minutes.
Pipe or spread over top and sides of cake. If desired, garnish with chocolate curls. Yield: 16 servings.