Chocolate Walnut Torte – a delicious recipe with Egg Whites, Sugar, Crackers, Heavy Cream, Cocoa, u00bc. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 325F.
2
Begin to beat the egg whites. When you can't see the bottom of the bowl anymore, start to slowly add the cup of granulated sugar while continuing to beat on high until stiff, glossy peaks form.
3
Fold the crushed saltines into meringue.
4
Spread meringue onto two cake pan BOTTOMS that have been heavily greased with butter or cooking spray. Bake for twenty five minutes. Remove from oven to cool.
5
Whip the cream with cocoa powder and sugar. Fold in the walnuts.
6
Gently peel away the meringue layers from cake pan bottoms. This might be difficult, but it's easiest if you run a knife very gently underneath the meringue to loosen it up a bit. Don't worry if it breaks a little-you're covering the whole thing in whipped cream anyway so no one will know the difference.
7
Spread half of the whipped cream onto one meringue layer. Gently place the other meringue layer on top and top with the remaining whipped cream. Spread all over and then dust with cocoa powder.
913
kcal
Calories
66
g
Fat
77
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 whole Egg Whites, 1 cup Granulated Sugar, 20 whole Saltine Crackers, Crushed, 2 cups Heavy Cream, and more.
Yes, Chocolate Walnut 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.
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