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
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.