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Chocolate Eggnog Torte

Ingredients

  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup bittersweet chocolate chips
  • 1/3 cup butter
  • 3/4 cup plus 2 tablespoons sugar, divided
  • 4 large eggs, separated
  • 1 cup milk  Filling: 1 cup heavy cream
  • 1 tablespoon confectioners' sugar
  • 1/2 teaspoon vanilla extract Frosting: 
  • 1 cup butter, softened
  • 2 tablespoons spiced rum
  • 1/2 teaspoon vanilla extract
  • 4 cups confectioners' sugar
  • 1/2 teaspoon ground nutmeg
  • Chocolate curls, optional

Directions

  1. Heat oven to 350°F. Line a 17x11x1-inch baking pan with parchment paper. Spray parchment paper with nonstick cooking spray.
  2. In a microwave- safe dish, microwave on MEDIUM power chocolate chips and butter for 1 minute or until chocolate is shiny. Stir until smooth.
  3. In a small bowl, combine flour, baking soda, salt and 1/4 teaspoon nutmeg.
  4. In a large mixing bowl, add chocolate mixture and 3/4 cup sugar. Beat on HIGH for 1 minute. 
  5. Add egg yolks and beat for 1 minute after each addition.
  6. Alternating adding milk and flour mixture, beating on LOW until smooth. Set aside.
  7. In a large mixing bowl, beat egg whites until foamy. Gradually add remaining 2 tablespoons sugar, beating until soft peaks form.
  8. Gently fold egg whites into chocolate mixture. 
  9. Pour into prepared pan.
  10. Bake 14 to 16 minutes or until toothpick inserted in center comes out clean.
  11. Cool 10 minutes on wire cooling racks. Invert cake onto cooling rack. Peel off parchment paper and cool cake completly.

FILLING:

  1. In large mixing bowl, beat cream in mixing bowl starting with LOW speed and increasing to HIGH speed for 1 minute. 
  2. Add sugar and vanilla. Continue to blend until soft peaks form. Watch closely. It can be easily overbeaten. 

FROSTING:

  1. In a large mixing bowl on MEDIUM-HIGH speed, beat butter, rum and vanilla until blended.
  2. Gradually add confectioners' sugar and nutmeg on LOW speed, beating until creamy.

ASSEMBLY:

  1. Cut cake widthwise into 3 equal pieces to make a 3-layer cake.
  2. Place 1 cake layer on a serving plate, spread with 1/2 of the Filling. Top with a second cake layer and spread with remaining Filling.
  3. Top with remaining cake layer. Spread top and sides with Frosting. Refrigerate until ready to serve. Garnish with chocolate curls.

Serves: 10-12

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