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Chocolate Meringue Torte

 Chocolate Meringue Torte
This divine dessert is a chocoholic's dream come true with its moist made-from scratch cake and crunchy meringue.
10 ServingsPrep: 20 min. Bake: 2 hours 20 min. + cooling

Ingredients

  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 2/3 cup sugar
  • 2/3 cup confectioners' sugar
  • 3 tablespoons baking cocoa
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • CAKE:
  • 1/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 egg white
  • 1 tablespoon white vinegar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 cup buttermilk
  • 1/2 cup water
  • 2-1/2 cups reduced-fat whipped topping
  • 1 tablespoon toffee bits or almond brickle chips
  • 1/2 ounce semisweet chocolate, shaved

Directions

  • Line a baking sheet with parchment paper. Trace two 8-in. circles 1

2 of 2

Chocolate Meringue Torte (continued)

Directions (continued)

  • in. apart on paper; set aside. Place egg whites in a large bowl; let
  • stand at room temperature for 30 minutes.
  • Add cream of tartar; beat until soft peaks form. Sift confectioners'
  • sugar and cocoa together 2 times; gently fold into batter. Fold in
  • vanilla. Spread evenly over circles.
  • Bake at 275° for 1 hour. Turn oven off and do not open door; let
  • meringues dry for 1 hour.
  • Remove from oven; cool on baking sheet. When completely cool, remove
  • meringues from paper; store in an airtight container.
  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • egg, then egg white, one at a time, beating well after each
  • addition. Beat on high speed until light and fluffy. Beat in vinegar
  • and vanilla. Combine the flour, cocoa and baking soda; add to batter
  • alternately with buttermilk and water.
  • Pour into two 9-in. round baking pans coated with cooking spray and
  • floured. Bake at 350° for 20-25 minutes or until a toothpick
  • inserted near the center comes out clean. Cool for 10 minutes before
  • removing from pans to wire racks.
  • Place one cake layer on a serving plate; spread 1/2 cup whipped over
  • cake layer; top with a meringue and another 1/2 cup topping. Top
  • with second cake layer, 1/2 cup topping, second meringue and
  • remaining topping. Sprinkle with toffee bits and shaved chocolate.
  • Yield: 10 servings.
Nutritional Facts: One piece equals 362 calories, 9 g fat (6 g saturated fat), 37 mg cholesterol, 225 mg sodium, 65 g carbohydrate, 3 g fiber, 6 g protein.