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Chocolate Torte Cake-Atkins Diet Low Carb Recipe

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

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 carbohydrate per serving.

This recipe is from our Atkins Diet recipes collection.

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