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1
Heat oven to 375F.
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2
Grease 15x10x1-inch baking pan.
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3
Line with waxed paper; grease paper.
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4
Set aside.
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5
Beat egg whites in bowl at high speed until foamy.
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6
Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form.
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7
Combine remaining 1/2 cup sugar, egg yolks, 3 tablespoons water and 1/2 teaspoon vanilla in bowl.
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8
Beat at high speed, scraping bowl often, 5-6 minutes or until thick and lemon-colored.
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9
Gently stir in flour and baking powder.
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10
Gently stir egg yolk mixture into beaten egg whites.
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11
Pour batter into prepared pan.
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12
Bake 14-18 minutes or until top springs back when touched lightly in center.
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13
Cool 10 minutes; remove from pan.
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14
Cool completely.
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15
Combine 1/2 cup sugar, 1/2 cup water and espresso powder in 1-quart saucepan.
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16
Cook over medium heat 3-4 minutes or until mixture comes to a full boil.
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17
Boil 1 minute; stir in rum.
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18
Cool completely.
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19
Cut cake crosswise into three (10x5-inch) pieces.
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20
Brush top of each piece generously with syrup mixture, reserving 2 tablespoons syrup mixture.
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21
Place 1 piece cake, syrup-side up, on serving plate.
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22
Stir together powdered sugar, mascarpone cheese and vanilla in medium bowl.
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23
Stir in 2 ounces grated chocolate.
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24
Spread half of filling on top of cake on serving plate.
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25
Repeat layering; top with third cake layer.
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26
Beat whipping cream in bowl at high speed, scraping bowl often, until soft peaks form.
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27
Continue beating, gradually adding 2 tablespoons syrup mixture, until stiff peaks form.
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28
Spread 1 cup whipped cream on top of cake; sprinkle with remaining grated chocolate.
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29
Pipe or spread remaining whipped cream on sides of cake.
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30
Refrigerate at least 3 hours.
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31
Cut torte into 8 slices; cut each slice in half.
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32
Store refrigerated.
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33
*Substitute 1 teaspoon rum extract.
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34
**Substitute 2 (8-ounce) packages cream cheese, softened.
