Chocolate Chiffon Torte
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
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. Makes 12 servings.