Mocha Praline Torte Recipe


MethodMain Ingredient


 Egg whites4
 Cream of tartar1⁄4 Teaspoon
 Almond praline4 Tablespoon
 Chilled whipping cream1 1⁄2 Cup (24 tbs)
 Sugar1 Tablespoon
 Instant coffee1 Teaspoon
 Almond extract1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1626 Calories from Fat 1184

% Daily Value*

Total Fat 132 g203%

Saturated Fat 73.5 g367.3%

Trans Fat 0 g

Cholesterol 480 mg

Sodium 457 mg19%

Total Carbohydrates 81 g27.1%

Dietary Fiber 2.9 g11.7%

Sugars 75.1 g

Protein 26 g51.4%

Vitamin A Vitamin C

Calcium 6.7% Iron 0.78%

*Based on a 2000 Calorie diet


Cover 3 cookie sheets with heavy brown paper.
Heat oven to 225°.
Beat egg whites and cream of tartar in large mixer bowl until foamy.
Beat in 1 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Do not underbeat.
Shape meringue into three 8-inch circles on brown paper.
Bake 1 hour.
Turn off oven; leave meringues in oven with door closed 1 hour.
Remove from paper with spatula; cool.
Prepare Almond Praline.
Beat whipping cream, 1 tablespoon sugar, the instant coffee and almond extract in chilled bowl until stiff.
Reserve 1 to 2 tablespoons Almond Praline for garnish; fold remaining praline into whipped cream.
Stack meringues, spreading whipped-cream mixture between layers and over top.
Sprinkle with reserved praline.
Refrigerate at least 2 hours.