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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Chocolate Torte
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Ingredients for Torte:
- 6 egg whites
- 1/2 teaspoon cream of tartar
- 1 1/2 cups Splenda
- 1/4 cup slivered almonds
- 1 teaspoon almond extract
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Ingredients for Chocolate
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 teaspoon vanilla extract
Preheat oven to 300°F.
To make Chocolate Cream filling — Combine Splenda, cocoa, vanilla extract, 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 Splenda. Continue beating until stiff. Spray cookie
sheets with PAM. Spread meringue in three 6-inch 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.
Makes 10 servings. 5.7 grams of net carbohydrate per serving.
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