Ingredients:
- Cake
- 3 (1 ounce) squares white baking chocolate
- 1 cup half and half
- 4 eggs (separated)
- 1¼ cups sugar
- ½ stick butter (softened)
- 1 teaspoon vanilla
- 1¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- Filling
- 1 cup whipping cream
- 1 (12 ounce) can raspberry filling
- Frosting
- ¼ cup half and half
- 3 (1 ounce) squares white baking chocolate
- 2 cups powdered sugar
- ¼ cup butter (softened)
- White chocolate curls (if desired)
Directions
Heat oven to 350° F. Grease and flour two 9 inch round cake pans; set aside.
Place 3 ounces white chocolate and ¼ cup half and half in 1 quart saucepan. Cook over low heat, stirring occasionally, 7-8 minutes or until chocolate is melted. Stir in ¾ cup half and half. Set aside.
Beat egg whites in small bowl at high speed until foamy. Continue beating, gradually adding ¼ cup sugar, until glossy and stiff peaks form. Set aside.
Combine remaining sugar and ½ cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks and vanilla. Continue beating until well mixed.
Combine flour, baking powder and salt in medium bowl. Add flour mixture alternately with chocolate mixture, beating at low speed until well mixed. Gently stir beaten egg white into flour mixture.
Spread batter into prepared pans. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
Place ¼ cup half and half and 3 ounces white chocolate in 1 quart saucepan. Cook over low heat, stirring occasionally, 7-8 minutes or until chocolate is melted. Cool 15 minutes.
Meanwhile, beat whipping cream in small bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir in raspberry filling.
Combine cooled chocolate mixture, powdered sugar and ¼ cup butter in small bowl. Beat at medium speed, scraping bowl often, until creamy.
Cut each cake layer in half horizontally using serrated knife.
To assemble torte, place 1 split cake layer on serving plate; spread with 1 cup filling.
Repeat with remaining cake layers and filling, ending with cake layer.
Frost top and sides of torte with frosting. Garnish with chocolate curls.