Chocolate Angel Torte
Serves: 6
Kendrick Gleason
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
45
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Cake Flour (sifted)3 tbsps
Unsweetened Cocoa Powder1 cup
White Sugar1 tsp
Cream Of Tartar1 tsp
Salt1 tsp
Vanilla Extract5 tsps
Cornstarch1 cup
Milk2
Eggs2 tbsps
Amaretto LiqueurDirections:
1
Preheat oven to 375 degrees F (190 degrees C)
2
Sift flour, cocoa, and 1/4 cup of the white sugar together
3
Beat egg whites with cream of tartar and salt until soft peaks form, gradually add 1/2 cup sugar beating until stiff and shiny, add vanilla
4
Sift dry mixture over beaten egg whites gradually and gently fold in
5
Spoon batter into one 9x5 inch ungreased loaf pan
6
Bake at 375 degrees F (190 degrees C) for 25 minutes or until done
7
Invert pan and cool completely
8
Remove cake and cut it into 3 layers
9
Spread almond filling between the layers and dust top with sifted confectioners' sugar
10
Makes about 10 servings
11
To Make Almond Filling: Combine the remaining 1/4 cup white sugar, cornstarch and salt in a saucepan
12
Mix the beaten eggs and milk together and stir them into the sugar mixture
13
Cook over medium heat, stirring constantly until thick and bubbling
14
Cook for an additional 2 minutes
15
Remove from heat and add the almond liqueur and stir well
16
Cover the surface of the fill in with plastic wrap and chill completely before using