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Chocolate Chiffon Torte

 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.
12 ServingsPrep: 40 min. + chilling Bake: 15 min. + cooling


  • 6 eggs, separated
  • 2 cups cake flour
  • 1-1/2 cups sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1/2 cup canola oil
  • 2 ounces semisweet chocolate, melted and cooled
  • 1/2 teaspoon cream of tartar
  • 1-1/2 cups heavy whipping cream
  • 1-1/4 cups semisweet chocolate chips
  • 1/4 cup butter, cubed
  • 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. Let eggs stand at room temperature for 30 minutes.
  • In a large bowl, combine the flour, sugar, baking powder and salt. In
  • another bowl, whisk the water, oil, egg yolks and melted chocolate.

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Chocolate Chiffon Torte (continued)

Directions (continued)

  • Add to dry ingredients; beat until well blended. In another bowl,
  • beat egg whites and cream of tartar 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.
  • Cut each cake horizontally into two layers. Place bottom layer on a
  • serving plate; top with a fifth of the filling. Repeat layers.
  • For frosting, in a large 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.
Nutritional Facts: 1 serving (1 slice) equals 620 calories, 40 g fat (19 g saturated fat), 184 mg cholesterol, 290 mg sodium, 62 g carbohydrate, 2 g fiber, 7 g protein.