Double Chocolate Chiffon Cream Cheese Torte
2 eggs, separated
1 1/2 cups sugar
1 3/4 cups cake flour (no substitutes)
1 teaspoon salt
3/4 teaspoon baking soda
1/3 cup oil
1 cup milk or buttermilk
2 ounces melted unsweetened chocolate, cooled
1 1/2 cups chilled whipped cream
8 ounces cream cheese, softened
2/3 cup brown sugar, packed
1 teaspoon vanilla
1/8 teaspoon salt
Preheat oven to 350ºF. Grease and flour 2 round layer pans 8 or 9 x 1 1/2 inches. In small glass mixer bowl, beat egg whites until foamy. Beat in 1/2 cup of sugar, 1 tablespoon at a time; continue beating until very stiff and glossy. Set aside. Measure remaining sugar, flour, salt and soda into large mixer bowl. Add oil and half of the milk. Beat 1 minute on high speed. Add remaining milk, egg yolks and chocolate; beat 1 minute. Fold in meringue. Pour into pans. Bake 30-35 minutes or until wooden pick comes out clean. Cool.
CREME FILLING: In a chilled bowl, beat cream until stiff. Blend cream cheese, sugar, vanilla and salt. Fold in cream. Serve plain with powdered sugar sifted over top or split layers when cool to make 4 layers. Fill layers and frost top with creme filling. Sprinkle with 1 to 2 tablespoons grated chocolate. Refrigerate at least 8 hours.