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Strawberry-Almond Chocolate Torte

 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."
12 ServingsPrep: 50 min. Bake: 10 min. + cooling


  • 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 McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 1 cup sliced fresh strawberries
  • 1/2 teaspoon McCormick® Pure 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


  • 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

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Strawberry-Almond Chocolate Torte (continued)

Directions (continued)

  • 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 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 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.
  • Yield: 12 servings.
Nutritional Facts: 1 piece equals 271 calories, 8 g fat (4 g saturated fat), 14 mg cholesterol, 254 mg sodium, 45 g carbohydrate, 2 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.