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Chocolate Chiffon Torte

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Prep Time 15 minutes
Cook Time 40 minutes
Course Dessert
Servings 6

Equipment

  • 6 inch spring form pan
  • Wire rack

Ingredients
  

  • 3 egg whites
  • 1/2 teaspoon vanilla extract
  • 3/4 cup sugar
  • 3/4 cup crushed chocolate wafers
  • 1/2 cup chopped walnuts
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar

Instructions
 

  • Pre-heat oven to 325°
  • Cut wax paper to fit the bottom of the spring form pan. Spray pan with cooking oil.
  • In a small bowl, beat egg whites and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form. Gently fold in the wafer crumbs and nuts. Spread into prepared pan.
  • Bake at 325° for 30-40 minutes or until the top appears dry and is lightly browned. Cool on a wire rack. Do NOT use a toothpick or knife to test for doneness since that will collapse the meringue.
  • Cool for 15 minutes, then remove from pan and cool for another hour on wire rack.
  • In another bowl, beat the whipping cream and confectioners' sugar until stiff peaks form. Spread over the cooled desert. Refrigerate for 3-4 hours.

Notes