Chocolate Chiffon Torte

By ezunich

Ingredients

• Filling:
• 2 cups cake flour
• 1-1/2 cups sugar
• 3 tsp baking powder
• 1/2 tsp 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 tsp 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 tbs baking cocoa
• Chocolate curls

Preparation

Step 1

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 3500 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 eat until mixture comes to a boil. Chill
2 hours or until the 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 coca until stiff peaks form. Spread over top and sides of cake. Garnish with chocolate curls.