STRAWBERRY-ALMOND CHOCOLATE TORTE
"This layer cake is wonderful when strawberries are in season," Diane Kensinger of Manheim, Pennsylvania notes of her eye-catching dinner finale. "Sometimes I'll make it and invite family for a spur-of-the-minute dessert night! The recipe won first prize at a local farm show."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Coat the bottom of three 9-in. round baking pans with cooking spray; line with waxed paper. Spray the paper with cooking spray and dust with flour; set aside. Sift the flour, cocoa, baking soda and salt together three times. , Beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine coffee and extracts. Fold dry ingredients into egg mixture alternately with coffee mixture. , Spread into prepared pans. Bake at 375° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently peel off waxed paper. Cool completely., In a bowl, gently mash the strawberries; stir in almond extract. Fold in whipped topping. Place one cake layer on a serving platter; top with half of the filling. Repeat layers. Top with remaining cake layer. , In a small bowl, beat cream until it begins to thicken. Combine confectioners' sugar and cocoa; add to cream. Beat until stiff peaks form. Frost top of cake. Garnish with almonds and strawberries. Chill for at least 1 hour before cutting. Refrigerate leftovers.
Nutrition Facts : Calories 271 calories, Fat 8g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 254mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.
STRAWBERRY ALMOND CHOCOLATE LAYER TORTE
The recipe is from Light and Tasty's June/July 2005 issue. I haven't tried it yet, but I am posting it here for safekeeping :-) When I do make it, I'll use real whipped cream instead of the whipped topping called for in the recipe. It does seem like a bit of a fuss to make, but the picture in the magazine sure looks tempting!
Provided by A Messy Cook
Categories Dessert
Time 1h5m
Yield 12 slices
Number Of Ingredients 17
Steps:
- Coat the bottom of three 9-inch cake pans with nonstick cooking spray and line with waxed paper; coat paper with cooking spray and dust with a little flour.
- Let egg whites stand in mixing bowl at room temperature for 30 minutes. Beat on medium speed until soft peaks form.
- Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.
- Combine coffee and extracts.
- Sift flour, cocoa, soda, and salt together three times.
- Fold coffee mixture and flour mixture alternately into egg mixture.
- Spread batter into prepared pans and bake for 10-15 minutes at 375 degrees, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes in pan before inverting onto wire racks, peeling off paper, and cooling completely.
- Gently mash strawberries in a mixing bowl; stir in almond extract and fold in whipped topping.
- Place one cake layer on serving platter and top with half of filling; repeat layers and top with remaining cake layer.
- Beat cream in small mixing bowl until it begins to thicken.
- Combine powdered sugar and cocoa, add to cream, and beat until stiff peaks form.
- Frost top of cake with whipped cream, and garnish with almonds and sliced strawberries; chill for at least one hour before serving and refrigerate any leftovers.
Nutrition Facts : Calories 267, Fat 8.2, SaturatedFat 4.9, Cholesterol 14, Sodium 266.6, Carbohydrate 45, Fiber 2.6, Sugar 33.2, Protein 6.5
STRAWBERRY-ALMOND CHOCOLATE TORTE
'This layer cake is wonderful when strawberries are in season,' Diane Kensinger of Manheim, Pennsylvania notes of her eye-catching dinner finale. 'Sometimes I'll make it and invite family for a spur-of-the-minute dessert night! The recipe won first prize at a local farm show.'
Provided by Allrecipes Member
Categories Strawberry Cake
Time 1h
Yield 12
Number Of Ingredients 17
Steps:
- Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Coat the bottom of three 9-in. baking pans with nonstick cooking spray; line with waxed paper. Spray the paper with nonstick cooking spray and dust with flour; set aside. Sift the flour, cocoa, baking soda and salt together three times.
- Beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine coffee and extracts. Fold dry ingredients into egg mixture alternately with coffee mixture.
- Spread into prepared pans. Bake at 375 degrees F for 10-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently peel off waxed paper. Cool completely.
- In a bowl, gently mash the strawberries; stir in almond extract. Fold in whipped topping. Place one cake layer on a serving platter; top with half of the filling. Repeat layers. Top with remaining cake layer.
- In a small mixing bowl, beat cream until it begins to thicken. Combine confectioners' sugar and cocoa; add to cream. Beat until stiff peaks form. Frost top of cake. Garnish with almonds and strawberries. Chill for at least 1 hour before cutting. Refrigerate leftovers.
Nutrition Facts : Calories 267.3 calories, Carbohydrate 46.9 g, Cholesterol 13.6 mg, Fat 7.8 g, Fiber 2.6 g, Protein 5.9 g, SaturatedFat 4.9 g, Sodium 238 mg, Sugar 30.9 g
CHOCOLATE-ALMOND TORTE WITH STRAWBERRY SAUCE
I've been saving this since 1997 from McCall's magazine. There are 9 Passover recipes in it. The menu they gave is Gefilte Fish (no recipe), Chicken Soup With Matzo Balls, Mixed Green Salad (no recipe), Stuffed Tarragon Roast Capon With Rich Pan Gravy, Matzo Walnut and Mushroom Stuffing, Roasted Tzimmes, Asparagus With Lemon and Mint, Chocolate-Almond Torte With Strawberry Sauce, and Assorted Macaroons. One of these days I may get this made but for safe keeping I'm saving it here.
Provided by Charlotte J
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Torte:.
- Preheat oven to 350 degrees. Lightly oil 9-in. springform pan. In food processor, finely grind almonds, matzo cake meal and 1/2 cup of the sugar.
- In large bowl, with electric mixer on high speed, beat egg yolks and 1/2 cup of the sugar until pale and thick, about 4 minutes. With mixer on low speed, beat in zest, juice and vanilla.
- In large bowl, with clean beaters, beat egg whites and cream of tartar until soft peaks form. Gradually beat in remaining sugar; beat until stiff, shiny peaks form.
- Stir almond mixture into egg-yolk mixture. Fold in egg-white mixture and chocolate until no white streaks remain. Pour into prepared pan. Bake 50 minutes or until cake tester inserted in center comes out clean. Let cool in pan on rack 10 minutes. Run knife around edges of cake to loosen; remove pan sides. Let cool completely.
- Sauce:.
- In blender or food processor, process raspberries in syrup and the sugar until smooth. With spatula, press through fine-mesh sieve. Stir in sliced berries.
- To serve:.
- Garnish with small fresh strawberries and fresh raspberries; dust lightly with kosher confectioners' sugar, if desired. Serve sauce on the side.
- Note:.
- To make kosher confectioners' sugar, combine 1/2 cup granulated sugar and 2 teaspoons potato starch in blender or food processor. Process 2 minutes or until powdery.
Nutrition Facts : Calories 463.9, Fat 20.6, SaturatedFat 6.5, Cholesterol 158.6, Sodium 60.2, Carbohydrate 65.7, Fiber 7.3, Sugar 46.9, Protein 12
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