Chocolate Chiffon Torte

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"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.

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  • 12

Ingredients

  • FILLING:
  • 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
  • FROSTING:
  • 1 cup heavy whipping cream
  • 1/2 cup confectioners' sugar
  • 1 tablespoon baking cocoa
  • Chocolate curls

Preparation

Step 1


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. 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 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.


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