Chocolate Angel Torte Popular Recipes

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Chocolate Angel Torte

"This is a tender angel cake with creamy almond filling."

Ingredients :

• 1/3 cup sifted cake flour
• 3 tablespoons unsweetened cocoa powder
• 1/4 cup white sugar
• 6 egg whites
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup white sugar
• 5 teaspoons cornstarch
• 1/4 teaspoon salt
• 1/4 cup white sugar
• 1 cup milk
• 2 eggs
• 2 tablespoons amaretto liqueur

Instructions :

Prep :	Cook : 12M	Ready in :

• Preheat oven to 375 degrees F (190 degrees C).
• Sift flour, cocoa, and 1/4 cup of the white sugar together.
• 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. Sift dry mixture over beaten egg whites gradually and gently fold in. Spoon batter into one 9x5 inch ungreased loaf pan.
• Bake at 375 degrees F (190 degrees C) for 25 minutes or until done. Invert pan and cool completely. Remove cake and cut it into 3 layers. Spread almond filling between the layers and dust top with sifted confectioners' sugar. Makes about 10 servings.
• To Make Almond Filling: Combine the remaining 1/4 cup white sugar, cornstarch and salt in a saucepan. Mix the beaten eggs and milk together and stir them into the sugar mixture. Cook over medium heat, stirring constantly until thick and bubbling. Cook for an additional 2 minutes. Remove from heat and add the almond liqueur and stir well. Cover the surface of the fill in with plastic wrap and chill completely before using.

Notes :

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