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Chocolate Blitz Torte Recipe
|Cake flour||1 Cup (16 tbs), sifted|
|Baking powder||1 Teaspoon|
|Vegetable shortening||1⁄3 Cup (5.33 tbs), softened|
|Baking chocolate||2 Ounce, melted|
|Granulated sugar||2⁄3 Cup (10.67 tbs)|
|Eggs||4 , separated|
|Vanilla extract||1 Teaspoon|
|Skim milk||3 Teaspoon|
|Almonds||1⁄2 Cup (8 tbs), slivered|
|Chocolate whipped topping||1⁄2 Cup (8 tbs) (1/2 Recipe)|
Serving size: Complete recipe
Calories 3050 Calories from Fat 1585
% Daily Value*
Total Fat 182 g279.3%
Saturated Fat 44.3 g221.5%
Trans Fat 9 g
Cholesterol 931.9 mg
Sodium 864.8 mg36%
Total Carbohydrates 323 g107.7%
Dietary Fiber 35.4 g141.7%
Sugars 163.6 g
Protein 69 g137.6%
Vitamin A 19.5% Vitamin C 0.25%
Calcium 84.5% Iron 93.5%
*Based on a 2000 Calorie diet
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.