Chocolate Blitz Torte Recipe
Ingredients
| Cake flour | 1 Cup (16 tbs), sifted | |
| Baking powder | 1 Teaspoon | |
| Salt | 1 Dash | |
| Vegetable shortening | 1/3 Cup (16 tbs), softened | |
| Baking Chocolate | 2 Ounce, melted | |
| Granulated Sugar | 2/3 Cup (16 tbs) | |
| Eggs | 4 Small, separated | |
| Vanilla extract | 1 Teaspoon | |
| Skim milk | 3 Teaspoon | |
| Sorbitol | 2 Teaspoon | |
| Almonds | 1/2 Cup (16 tbs), slivered | |
| 1/2 recipe Chocolate Whipped Topping | ||
Directions
Sift cake flour, baking powder and salt together.
Cream shortening, melted chocolate and sugar replacement until light and fluffy.
Add well-beaten egg yolks, vanilla extract and skim milk.
Beat until thoroughly blended.
Beat in flour mixture.
Divide batter and spread into 2 well greased 9 in. (23 cm) baking pans.
Beat egg whites until stiff; add sorbitol and continue beating to completely mix.
Divide and spread over batter in both baking pans.
Sprinkle with slivered almonds.
Bake at 350°F (175°C) for 25 to 30 minutes.
Cool; spread chocolate whipped topping between the layers.
Cream shortening, melted chocolate and sugar replacement until light and fluffy.
Add well-beaten egg yolks, vanilla extract and skim milk.
Beat until thoroughly blended.
Beat in flour mixture.
Divide batter and spread into 2 well greased 9 in. (23 cm) baking pans.
Beat egg whites until stiff; add sorbitol and continue beating to completely mix.
Divide and spread over batter in both baking pans.
Sprinkle with slivered almonds.
Bake at 350°F (175°C) for 25 to 30 minutes.
Cool; spread chocolate whipped topping between the layers.
Chef
