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.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- 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 in 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.
Nutrition Facts : Calories 620 calories, Fat 40g fat (19g saturated fat), Cholesterol 184mg cholesterol, Sodium 290mg sodium, Carbohydrate 62g carbohydrate (42g sugars, Fiber 2g fiber), Protein 7g protein.
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