A splendid chocolate sponge cake torte laced with white chocolate chips, topped with a chocolate ganache glaze and a decorative white chocolate drizzle.

White & Dark Fudge Torte

Torte:

1 cup butter, melted
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
3 large eggs, separated
2/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
3 tablespoons water
1 1/3 cups white chocolate chips
1/8 teaspoon cream of tartar

Chocolate Glaze:

1 cup semisweet chocolate chips

1/4 cup heavy or whipping cream

White Chocolate Drizzle:

1/3 white chocolate chips

2 teaspoons vegetable shortening

1. Heat oven to 350°F (175°C). Line bottom of 9-inch springform pan with foil; butter foil and side of pan.
2. For Torte: In large bowl, combine melted butter, sugar and vanilla and beat well. Add egg yolks, one at a time, beating well after each addition. Add cocoa, flour and water and beat well. Stir in white chocolate chips.
3. In a small bowl, beat egg whites and cream of tartar until stiff peaks form.
4. Carefully fold beaten egg whites into chocolate mixture. Pour batter into prepared pan.
5. Bake 45 minutes or until top begins to crack slightly. (Cake will not test done in center.) Cool 1 hour. Cover; refrigerate until firm.
6. Remove side of pan.
7. For Chocolate Glaze: Place chocolate chips and heavy cream in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute or just until chocolate is melted and mixture is smooth when stirred. Cool to lukewarm and slightly thickened.
8. Pour glaze over torte; spread evenly over top and sides.
9. For White Chocolate Drizzle: Place white chocolate chips shortening in small microwave-safe bowl. Microwave at HIGH (100%) 20 to 30 seconds or just until chips are melted and mixture is smooth when stirred. Place in a small reclosable plastic, snip off a small corner and drizzle decoratively over top of torte. Refrigerate until serving time.

Makes 10 to 12 servings.