Continental Chocolate Torte
|Eggs||4 , separated|
|Castor sugar||3⁄4 Cup (12 tbs)|
|Dark cooking chocolate||4 Ounce (125 Gram)|
|Cocoa||3 Tablespoon (Approximately)|
|For cream filling|
|Thick cream||300 Milliliter|
|Grated orange rind||1 Teaspoon|
|Grand marnier||1 Tablespoon|
Beat egg yolks and sugar together until thick and creamy.
Melt combined chocolate and water over simmering water, cool to lukewarm.
Add chocolate mixture to egg yolk mixture, combine well.
Beat egg whites until soft peaks form, fold half the egg whites through chocolate mixture, then fold remaining half through lightly.
Spread mixture into greased and greased-paper-lined 30cm x 25cm (12in x 10in) swiss roll tin, bake in moderate oven 15 to 20 minutes, or until cake feels firm to touch.
Leave cake in tin, cover top of hot cake with paper towels which have been wetted and squeezed dry, refrigerate 20 minutes.
Remove paper towels, dust top of cake with some of the sifted cocoa, turn cake onto board, trim to make as neat a rectangle as possible, cut crossways into three even-sized pieces.
Place one layer on serving plate, spread with a layer of Cream Filling, top with another layer of cake, then more filling, then with remaining piece of cake.
Refrigerate 1 hour.
Dust top with more sifted cocoa, spread sides with remaining filling, refrigerate overnight.
Cream filling Combine cream, orange rind and Grand Marnier, refrigerate 30 minutes; beat until firm peaks form.