Raspberry-Chocolate Torte

Directions

1. 1
   TO MAKE CAKE:.
2. 2
   Beat egg whites until frothy.
3. 3
   Gradually add 1/4 cup sugar, beating until stiff peaks form, about 5 minutes.
4. 4
   In a small mixing bowl, beat egg yolks and remaining sugar until thick, about 3 minutes.
5. 5
   Fold into egg white mixture.
6. 6
   Gradually fold in flour.
7. 7
   Line the bottoms of 3 ungreased 8-inch round cake pans with waxed paper.
8. 8
   If you have only 1 pan, bake one cake at a time, keeping remaining batter in the refrigerator.
9. 9
   Divide batter between the pans.
10. 10
    Bake at 350F for 15 minutes or until golden.
11. 11
    Loosen edges and turn out on wire racks.
12. 12
    Remove waxd paper and let cool completely.
13. 13
    TO MAKE CHOCOLATE CREAM:.
14. 14
    In a medium saucepan, whisk sugar, eggs, egg yolks, vanilla, coffee granules and chocolate; cook over low heat until thickened (do not boil) about 5 minutes, stirring constantly.
15. 15
    Cool completely.
16. 16
    Cream butter and gradually stir in chocolate mixture.
17. 17
    TO ASSEMBLE:.
18. 18
    Split each cake into 2 horizontal layers; place one layer on a serving plate.
19. 19
    Spread with 2/3 cup chocolate cream.
20. 20
    Place another cake layer on top and spread with half of raspberry jam.
21. 21
    Repeat layering with remaining ingredients ending with a layer of cake,.
22. 22
    Cover and refrigerate 3 hours before serving.
23. 23
    Garnish as desired.