TAKE 10% OFF + FREE GROUND SHIPPING ON TASTEBOOKS USING HOLIDAY2014.

Chocolate Chiffon Torte

AlisonAlison Kolwinska
Rate this

servings:
Makes 12 servings
Time:
prep time:
40 min. + chilling
cook time:
15 min. + cooling 40

Save this recipe 1
Save this recipe 1
servings:
Makes 12 servings
Time:
prep time:
40 min. + chilling
cook time:
15 min. + cooling 40

Ingredients

  • 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
  • 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
Save a shopping List

directions

  • 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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a fifth of the filling. Repeat layers.

  • 6

    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.


Recipe Notes

Add a note


Recommended Recipes


Ratings & Reviews

Click to rate this recipe


Powered By ZergNet

Around the Web

create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

More recipes by this author

See more recipes

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.