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Chocolate Whipped Cream Torte


  • 6 eggs
  • 3/4 cup sugar, divided
  • 2/3 cup butter, softened
  • 1 1/2 cup finely chopped walnuts
  • 4 squares semisweet chocolate, melted and cooled
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  • 2 Tbsp. flour
  • 1 tsp. vanilla
  • 1/2 cup raspberry preserves, divided

Vanilla Whipped Cream

  • 1 cup whipping cream
  • 1 tsp. vanilla
  • 1/4 cup confectioners' sugar

Chocolate Whipped Cream

  • 1 cup whipping cream
  • 1/2 cup confectioners' sugar
  • 1/4 cup cocoa powder


Preheat oven to 325 degrees F. Butter a jellyroll pan. Line bottom with wax paper; butter wax paper; set aside. In the large bowl of an electric mixer beat egg whites until soft peaks form; beat in 1/2 cup of the sugar, 2 Tbsp. at a time, until stiff peaks form; set aside. In another large bowl using an 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 a rubber spatula, gently fold in egg whites just until blended; pour into prepared pan.


Bake until a toothpick inserted in the center comes out clean, about 15 minutes. Cool on a wire rack for 10 minutes. Remove cake from pan; place on a large wire rack or baking sheet; remove wax paper; cool completely.

To assemble: Trim edges from cake; cut cake crosswise into 3 equal size rectangles. Place one layer on a cake plate; spread with half the raspberry preserves.

Set aside a small amount of Vanilla Whipped Cream for garnish. Spread with half the 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. Makes 8 servings.


By Robin from Washington, IA

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