Chocolate Chiffon Torte Recipe

Chocolate Chiffon Torte Recipe


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


1 cup heavy whipping cream

1/2 cup confectioners’ sugar

1 tablespoon baking cocoa

Chocolate curls

How to make it

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 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.