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Chocolate Torte
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Serving Size: 10
TORTE:
6 egg whites
1/2 tsp cream of tartar
1 cup Splenda
1/4 cup slivered almonds
1 tsp almond extract
CREAM FILLING:
1-1/2 cups heavy cream
1/4 cup unsweetened cocoa
1/2 cup splenda
1/4 cup Creme de Cacao
1/2 tsp vanilla extract
A couple of tips before you start: For a really crisp Torte cook at 300F-150C for 10 minutes and then 200F-100C. for fifteen minutes. This will result in a very crisp shell. With any liquor whipped into cream YOU MUST leave the addition to the mix until the last thing. The liquor will collapse the cream if added too early or if you mix to long or at too high a speed.
Preheat oven to 300F-150C To make Chocolate Cream filling, combine sweetener, cocoa, vanilla and cream in a small mixing bowl and beat until thick. Add Creme de Cacao and beat until stiff. Set aside. To make torte - Beat egg whites, cream of tartar and almond extract in a large mixing bowl until soft peaks form. Gradually add sweetener. Continue beating until stiff. Spray cookie sheets with PAM. Spread meringue in three 6" - 150mm circles. Bake in preheated oven 25 minutes or until lightly browned. Remove from cookie sheets immediately. Cool. Place one layer on serving plate. Spread 1/3 of chocolate cream filling on top Add another layer and spread with 1/3 of filling. Repeat until filling and layers are used. Sprinkle almonds over top Refrigerate several hours or overnight.
Per Serving: 185 Calories
15 fat grams
6 carbs
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