Chocolate Angel Torte Recipe

Name: Chocolate Angel Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup sifted cake flour; 3 tablespoons unsweetened cocoa powder; 1/4 cup white sugar; 6 egg whites; 1/2 teaspoon cream of tartar; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 1/2 cup white sugar; 5 teaspoons cornstarch; 1/4 teaspoon salt; 1/4 cup white sugar; 1 cup milk; 2 eggs; 2 tablespoons amaretto liqueur

Servings: persons

1/3 cup sifted cake flour
3 tablespoons unsweetened cocoa powder
1/4 cup white sugar
6 egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup white sugar
5 teaspoons cornstarch
1/4 teaspoon salt
1/4 cup white sugar
1 cup milk
2 eggs
2 tablespoons amaretto liqueur

1
Preheat oven to 375 degrees F (190 degrees C).
2
Sift flour, cocoa, and 1/4 cup of the white sugar together.
3
Beat egg whites with cream of tartar and salt until soft peaks form, gradually add 1/2 cup sugar beating until stiff and shiny, add vanilla. Sift dry mixture over beaten egg whites gradually and gently fold in. Spoon batter into one 9x5 inch ungreased loaf pan.
4
Bake at 375 degrees F (190 degrees C) for 25 minutes or until done. Invert pan and cool completely. Remove cake and cut it into 3 layers. Spread almond filling between the layers and dust top with sifted confectioners' sugar. Makes about 10 servings.
5
To Make Almond Filling: Combine the remaining 1/4 cup white sugar, cornstarch and salt in a saucepan. Mix the beaten eggs and milk together and stir them into the sugar mixture. Cook over medium heat, stirring constantly until thick and bubbling. Cook for an additional 2 minutes. Remove from heat and add the almond liqueur and stir well. Cover the surface of the fill in with plastic wrap and chill completely before using.

608

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/3 cup sifted cake flour, 3 tablespoons unsweetened cocoa powder, 1/4 cup white sugar, 6 egg whites, and more.

Yes, Chocolate Angel Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Angel Torte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions