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1
Heat oven to 350F.
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2
Grease and flour 2 (9-inch) round cake pans; set aside.
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3
Place 3 ounces white chocolate and 1/4 cup half & half in 1-quart saucepan.
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4
Cook over low heat, stirring occasionally, 7-8 minutes or until chocolate is melted.
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5
Stir in 3/4 cup half & half.
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6
Set aside.
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7
Beat egg whites in bowl at high speed until foamy.
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8
Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form.
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9
Set aside.
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10
Combine remaining sugar and 1/2 cup butter in bowl.
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11
Beat at medium speed, scraping bowl often, until creamy.
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12
Add egg yolks and vanilla.
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13
Continue beating until well mixed.
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14
Combine flour, baking powder and salt in another bowl.
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15
Add flour mixture alternately with chocolate mixture, beating at low speed until well mixed.
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16
Gently stir beaten egg white into flour mixture.
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17
Spread batter into prepared pans.
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18
Bake 25-30 minutes or until toothpick inserted in center comes out clean.
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19
Cool 10 minutes; remove from pans.
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20
Cool completely.
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21
Place 1/4 cup half & half and 3 ounces white chocolate in 1-quart saucepan.
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22
Cook over low heat, stirring occasionally, 7-8 minutes or until chocolate is melted.
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23
Cool 15 minutes.
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24
Beat whipping cream in bowl at high speed, scraping bowl often, until stiff peaks form.
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25
Gently stir in raspberry filling.
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26
Combine cooled chocolate mixture, 1/4 cup butter and enough powdered sugar for desired frosting consistency in another bowl.
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27
Beat at medium speed, scraping bowl often, until creamy.
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28
Cut each cake layer in half horizontally using serrated knife.
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29
Place 1 split cake layer on serving plate; spread with 1/3 filling.
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30
Repeat with remaining cake layers and filling, ending with cake layer.
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31
Frost top and sides of torte with frosting.
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32
Garnish with chocolate curls.
