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Strawberry-Almond Chocolate Torte Recipe

Strawberry-Almond Chocolate Torte Recipe

"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."
TOTAL TIME: Prep: 50 min. Bake: 10 min. + cooling YIELD:12 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
  • FILLING:
  • 1 cup sliced fresh strawberries
  • 1/2 teaspoon almond extract
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • TOPPING:
  • 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

Directions

  • 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 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.
  • 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. 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 Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.