PieSusan
Washing Up
This is one of my family's favorite cakes and was often requested for birthdays. It looks beautiful and the chocolate drizzles down the side.
Betty Greene's Chocolate Chantilly Torte
Ingredients:
2 pkg. (1/2 pound) Baker's German Sweet Chocolate
3 Tablespoons water
2 large egg whites
2 Tablespoons confectioners' sugar
2 large egg yolks
2 (8-inch) sponge cake layers or yellow cake layers
1 cup heavy whipping cream, whipped
Directions:
Put the chocolate and water in a pan over low heat and stir until smooth or if you'd rather you may use a double boiler. Remove from heat and add the egg yolks and beat until smooth. The chocolate will become very glossy. Add sugar and mix well. Beat egg whites until stiff but not dry and fold them into the chocolate. Cool. Whip the cream.
Split the cake layers in half. Spread each of the four layers with whipped cream. Then, chocolate. Or just stack and spread as you go. The top layer should have more chocolate saved for it so that it will drip down the sides. Chill the cake for 4 to 5 hours or overnight. Slice thin.
My mom believed that it was best to make the cakes the night before and fill and frost the morning of the day you plan on serving.
Betty Greene's Chocolate Chantilly Torte
Ingredients:
2 pkg. (1/2 pound) Baker's German Sweet Chocolate
3 Tablespoons water
2 large egg whites
2 Tablespoons confectioners' sugar
2 large egg yolks
2 (8-inch) sponge cake layers or yellow cake layers
1 cup heavy whipping cream, whipped
Directions:
Put the chocolate and water in a pan over low heat and stir until smooth or if you'd rather you may use a double boiler. Remove from heat and add the egg yolks and beat until smooth. The chocolate will become very glossy. Add sugar and mix well. Beat egg whites until stiff but not dry and fold them into the chocolate. Cool. Whip the cream.
Split the cake layers in half. Spread each of the four layers with whipped cream. Then, chocolate. Or just stack and spread as you go. The top layer should have more chocolate saved for it so that it will drip down the sides. Chill the cake for 4 to 5 hours or overnight. Slice thin.
My mom believed that it was best to make the cakes the night before and fill and frost the morning of the day you plan on serving.
