White Chocolate Torte

Cake:

3 (1-ounce) squares white baking chocolate
1 cup milk or half & half
4 eggs, separated
1-1/4 cups sugar
1/2 cup unsalted butter, softened
1 teaspoon vanilla
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Filling:

1 cup chilled whipping (heavy) cream
1 (12-ounce) can raspberry filling

Frosting:

1/4 cup milk or half & half
3 (1-ounce) squares white baking chocolate
2 cups powdered sugar
1/4 cup unsalted butter, softened
White chocolate curls, if desired

Cake instructions:

Heat oven to 350 Degrees F. Place 3 ounces white chocolate and 1/4 cup milk in 1-quart saucepan. Cook over low heat, stirring occasionally, until chocolate is melted (7 to 8 minutes). Stir in 3/4 cup milk. Set aside.

Beat egg whites in small mixer bowl at high speed until foamy (45 to 60 seconds). Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form (1 to 2 minutes). Set aside.

Combine remaining sugar and 1/2 cup butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add egg yolks and vanilla. Continue beating until well mixed (1 to 2 minutes).

Combine flour, baking powder and salt in medium bowl. Reduce speed to low. Add flour mixture alternately with chocolate mixture until well mixed (1 to 2 minutes). Gently stir beaten egg white into flour mixture by hand.

Spread batter into 2 greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.

Place 1/4 cup milk and 3 ounces white chocolate in 1-quart saucepan. Cook over low heat, stirring occasionally, until chocolate is melted (7 to 8 minutes). Cool 15 minutes.

Meanwhile, beat chilled whipping cream in small bowl at high speed, scraping bowl often, until stiff peaks form (2 to 3 minutes). Gently stir in raspberry filling.

Combine cooled chocolate mixture, powdered sugar and 1/4 cup butter in small mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes).

Cut each cake layer in half horizontally using a 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, if desired.

Tip: To cut cake layers in half, mark side of the cake with toothpicks first before cutting with long serrated knife.

Tip: To make white chocolate curls, place room temperature white baking chocolate on waxed paper. Pressing firmly against chocolate, pull vegetable
peeler across chocolate in long, thin strokes.

This cake is delicious as well as beautiful!

Use the best quality white chocolate you can.

Hope your dad enjoys his birthday.