4-Layer Chocolate Torte

Name: 4-Layer Chocolate Torte
Ingredients: 1/3 cup all-purpose flour; 3 tablespoons sugar; 1/4 teaspoon salt; 1-3/4 cups 2% milk; 1 cup chocolate syrup; 1 egg, lightly beaten; 1 tablespoon butter; 1 teaspoon vanilla extract; 1/2 cup butter, softened; 1-1/4 cups sugar; 4 eggs; 1 teaspoon vanilla extract; 1-1/4 cups all-purpose flour; 1/3 cup baking cocoa; 3/4 teaspoon baking soda; 1/4 teaspoon salt; 1-1/2 cups chocolate syrup; 1/2 cup water; 1-1/2 cups sugar; 2 egg whites; 1/3 cup water; 1/4 teaspoon cream of tartar; 1 teaspoon vanilla extract; Chocolate curls, optional

24 ingredients

7 steps

Ingredients

1/3 cup all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1-3/4 cups 2% milk
1 cup chocolate syrup
1 egg, lightly beaten
1 tablespoon butter
1 teaspoon vanilla extract
1/2 cup butter, softened
1-1/4 cups sugar
4 eggs
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/3 cup baking cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups chocolate syrup
1/2 cup water
1-1/2 cups sugar
2 egg whites
1/3 cup water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
Chocolate curls, optional

Directions

1

For filling, in a small saucepan, combine the flour, sugar and salt. Stir in milk and syrup until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes or until thickened.
2

Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Cool to room temperature, stirring often.
3

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine dry ingredients; add to creamed mixture alternately with syrup and water. Beat just until combined.
4

Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool.
5

Cut each cake in half horizontally. Place one bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake.
6

For frosting, combine the sugar, egg whites, water and cream of tartar in a large heavy saucepan over low heat or double boiler over simmering water. With a portable mixer, beat mixture on low speed for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high speed until frosting forms stiff peaks, about 7 minutes.
7

Pipe or spread over top and sides of cake. If desired, garnish with chocolate curls.