Chocolate Whipped Cream Torte
|Eggs||6 , separated|
|Granulated sugar||3⁄4 Cup (12 tbs), divided|
|Butter||2⁄3 Cup (10.67 tbs), softened|
|Finely chopped walnuts||1 1⁄3 Cup (21.33 tbs)|
|Semisweet chocolate||4 Ounce, melted and cooled (4 Squares)|
|Raspberry preserves||1⁄2 Cup (8 tbs), divided|
Preheat oven to 325°F.
Butter 15 X 10 X 1 -inch jelly-roll pan.
Line bottom with 'waxed paper.
Butter waxed paper; set aside.
In large bowl of electric mixer, beat egg whites until soft peaks form.
Beat in 1/2 cup sugar, 2 tablespoons at a time, until stiff peaks form; set aside.
In another large bowl, using electric mixer, beat egg yolks, remaining 1/4 cup sugar, butter, walnuts, chocolate, flour and vanilla; beat until light and fluffy, about 4 minutes.
Using rubber spatula, gently fold in egg white mixture just until blended; pour into prepared pan.
Bake until toothpick inserted into center comes out clean, about 15 minutes.
Cool on wire rack 10 minutes.
Remove cake from pan; place on large wire rack or baking sheet.
Remove waxed paper; cool completely.
To assemble, trim edges from cake; cut cake crosswise into 3 equal rectangles.
Place 1 layer on cake plate; spread with half of raspberry preserves.
Set aside small amount of Vanilla Whipped Cream for garnish.
Spread cake with half remaining Vanilla Whipped Cream.
Top with second cake layer; repeat with remaining jam and Vanilla Whipped Cream.
Top with third cake layer; frost with Chocolate Whipped Cream.
Garnish with remaining Vanilla Whipped Cream, chocolate curls, raspberries and walnut pieces, if desired.
Cake may be made 1 to 2 days ahead; cover and refrigerate.
Fill and frost day of serving.