Do have a sweet tooth? Have you had those chocolate cravings lately? This is the perfect recipe for you! Try it out and let us know how it is.

Ingredients for Torte:

6 egg whites
1/4 cup chopped almonds
1/2 teaspoon cream of tartar
1 1/2 cups Splenda
1 teaspoon almond extract

Ingredients for Chocolate Cream Filling:

1/4 cup Creme de Cacao
1 1/2 cups heavy cream
1/4 cup unsweetened cocoa
1/2 teaspoon vanilla extract
1/2 cup Splenda

Preheat oven to 300°F.

To make Chocolate Cream filling — Mix all filling ingredients except Creme de Cacao in a small mixing bowl until thick. Add Creme de Cacao and beat until tough. Set mixing bowl aside.

To make torte — Beat egg whites, cream of tartar and almond extract in a large mixing bowl until soft peaks form. Gradually mix in Splenda. Continue beating until tough. Spray cookie sheets with non-stick spray. Seperate meringue into three medium circles. Bake in preheated oven about 20-25 minutes or until lightly crisp. Remove from cookie sheets immediately, and let cool.

Place one layer on a plate. Spread 1/3 of chocolate cream filling on top. Add another layer and spread with 1/3 of filling. Repeat. Shower almonds over top. Refrigerate overnight.

Serves 10.  5-6 grams of net carbohydrate per serving  

This entry was posted on Friday, May 26th, 2006 at 4:01 pm and is filed under Atkins Diet Induction, Atkins Dieters Favorite Recipes, Low Carb Desserts, Atkins Diet Maintenance, Phase 2: OWL, Pre-Maintenance. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Do have a sweet tooth? Have you had those chocolate cravings lately? This is the perfect recipe for you! Try it out and let us know how it is.

Ingredients for Torte:

6 egg whites
1/4 cup chopped almonds
1/2 teaspoon cream of tartar
1 1/2 cups Splenda
1 teaspoon almond extract

Ingredients for Chocolate Cream Filling:

1/4 cup Creme de Cacao
1 1/2 cups heavy cream
1/4 cup unsweetened cocoa
1/2 teaspoon vanilla extract
1/2 cup Splenda

Preheat oven to 300°F.

To make Chocolate Cream filling — Mix all filling ingredients except Creme de Cacao in a small mixing bowl until thick. Add Creme de Cacao and beat until tough. Set mixing bowl aside.

To make torte — Beat egg whites, cream of tartar and almond extract in a large mixing bowl until soft peaks form. Gradually mix in Splenda. Continue beating until tough. Spray cookie sheets with non-stick spray. Seperate meringue into three medium circles. Bake in preheated oven about 20-25 minutes or until lightly crisp. Remove from cookie sheets immediately, and let cool.

Place one layer on a plate. Spread 1/3 of chocolate cream filling on top. Add another layer and spread with 1/3 of filling. Repeat. Shower almonds over top. Refrigerate overnight.

Serves 10.  5-6 grams of net carbohydrate per serving  

This entry was posted on Friday, May 26th, 2006 at 4:01 pm and is filed under Atkins Diet Induction, Atkins Dieters Favorite Recipes, Low Carb Desserts, Atkins Diet Maintenance, Phase 2: OWL, Pre-Maintenance. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.