2 egg whites 2 cups whipping cream
½ cup sugar 1 cup sifted confectioners sugar
1 cup sugar ½ cup cocoa
1¾ cups cake flour, sifted ⅛ tsp salt
¾ tsp soda ½ tsp vanilla
¾ tsp salt
⅓ cup salad oil (NOT olive oil)
1 cup buttermilk
2 egg yolks
2 squares unsweetened chocolate, melted
For
Torte: Prepare two deep 8" layer
cake pans (or two 9" pans) by greasing well, then dusting with flour. Beat egg whites until frothy throughout, then gradually
beat in the ½ cup sugar. Continue to
beat until the resulting meringue is very stiff and glossy. Sift the 1 cup sugar, the sifted cake flour,
soda and salt into a mixing bowl. Pour
in oil and half the buttermilk and beat for 1 minute on medium speed of mixer
or 150 vigorous strokes by hand. Scrape
the sides and bottom of the bowl occasionally.
Add remaining buttermilk, egg yolks and chocolate and beat 1 minute
more, scraping bowl occasionally. Fold
in meringue and pour into the prepared pans.
Bake at 350º for about 30 minutes, or until done. Cool the layers and split each into two,
crosswise (horizontally).
For
Frosting: Combine in a chilled bowl the
whipping cream with confectioners sugar, cocoa and salt.
Beat with a rotary beater until stiff enough to hold a peak, then add
vanilla and blend. Spread chocolate whipped cream
between layers and on top and sides of cake.
Store frosted cake in refrigerator until used.
