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Chocolate Torte Cake


For Torte:

For Chocolate Cream Filling:


  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.

Makes 10 servings. 5.7 grams of carbohydrate per serving.

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