Chocolate Chiffon Torte

by Amanda Lanum 

To celebrate the end of 2010, I made a cake from a Good Housekeeping cookbook, The Taste of Home, that we were given after doing a satellite interview on the morning show. Here's a picture of the final product.

Dave said it's the best chocolate cake he's ever had! A few live chatters also requested the recipe, so here it is. Enjoy!

chocolate chiffon torte

Iola Egle, Bella Vista, Arkansas

  • 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, optional
  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line three 9-in. round baking pans with waxed paper and grease the paper; set aside.
  2. In another bowl, combine the flower, sugar, baking powder and salt. Whisk the water, oil, egg yolks and melted chocolate; add to dry ingredients and beat until well blended. Add cream of tartar to egg whites; beat until stiff peaks form. Fold into batter.
  3. Gently spoon into prepared pans. Bake at 350 degrees for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove 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. Transfer to a bowl. Chill for 2 hours or until filling reaches spreading consistency, stirring occasionally.
  5. Beat filling 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.
  6. For frosting, in a small bowl, beat the cream, confectioners' sugar and cocoa until stiff peaks form. Spread over the top and sides of cake. Garnish with chocolate curls if desired.

If you make it, let me know how it turns out! Feel free to share some of your favorite recipes here, too.

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