Strawberry-Almond Chocolate Torte Recipe

Name: Strawberry-Almond Chocolate Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 egg whites; 1 cup all-purpose flour; 2/3 cup baking cocoa; 1 teaspoon baking soda; 1/2 teaspoon salt; 1-1/2 cups sugar; 2/3 cup cold brewed coffee; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1 cup sliced fresh strawberries; 1/2 teaspoon almond extract; 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed; 1/2 cup heavy whipping cream; 1/4 cup confectioners' sugar; 2 teaspoons baking cocoa; 1/4 cup slivered almonds, toasted; 6 fresh strawberries, cut into thick slices

Servings: persons

10 egg whites
1 cup all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups sugar
2/3 cup cold brewed coffee
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sliced fresh strawberries
1/2 teaspoon almond extract
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1/2 cup heavy whipping cream
1/4 cup confectioners' sugar
2 teaspoons baking cocoa
1/4 cup slivered almonds, toasted
6 fresh strawberries, cut into thick slices

1
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.
2
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.
3
Spread into prepared pans. Bake at 375u00b0 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.
4
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.
5
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.

875

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 17 ingredients. The key ingredients include: 10 egg whites, 1 cup all-purpose flour, 2/3 cup baking cocoa, 1 teaspoon baking soda, and more.

Yes, Strawberry-Almond Chocolate 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.

Strawberry-Almond Chocolate Torte

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