Chocolate Torte Cake

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

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
  

Directions:

1. Preheat oven to 300°F.
2. 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.
3. 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.
4. Spray cookie sheets with PAM. Spread meringue in three 6-inch circles.
5. Bake in preheated oven 25 minutes or until lightly browned. Remove from cookie sheets immediately. Cool.
6. 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.
7. Refrigerate several hours or overnight.