Recipes

Egypt Eve Recipes

Cookbook

Chocolate Meringue Torte

Cake

Recipe detail

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Ingredient list

  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 2/3 cup sugar
  • 2/3 cup confectioners\' sugar
  • 3 tablespoons baking cocoa
  • 1/2 teaspoon vanilla extract
  • CAKE:
  • 1/4 cup butter or stick margarine, softened
  • 1 cup sugar
  • 1 egg
  • 1 egg white
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 cup 1% buttermilk
  • 1/2 cup water
  • 2 1/2 cups reduced-fat whipped topping
  • 1 tablespoon toffee bits or almond brickle chips
  • 1/2 (1 ounce) square semisweet chocolate, grated

Preparation

  1. Line a baking sheet with parchment paper. Trace two 8-in. circles 1 in. apart on paper; set aside. In a mixing bowl, beat egg whites and cream of tartar until soft peaks form. Sift confectioners\' sugar and cocoa over meringue; gently fold in. Fold in vanilla. Spread evenly over circles. Bake at 275 degrees F for 1 hour. Turn oven off and do not open door; let meringues dry for 1 hour. Remove from oven; cool on baking sheet. When completely cool, remove meringues from paper; store in an airtight container.
  2. In a mixing bowl, cream butter and sugar for 2 minutes. Add egg, then egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Stir in vinegar and vanilla. Combine flour, cocoa and baking soda; add to batter alternately with buttermilk and water.
  3. Pour into two 9-in. round baking pans coated with nonstick cooking spray and floured. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. To assemble, spread 1/2 cup whipped topping over one cake layer; top with a meringue and another 1/2 cup topping. Top with second cake layer, 1/2 cup topping, second meringue and remaining topping. Sprinkle with toffee bits and shaved chocolate.