Chocolate blitz torte

12 servings

Ingredients

Quantity Ingredient
4 ounces Stick butter; softened
1¼ cup Granulated sugar
1 teaspoon Vanilla extract
4 Eggs; separated
Dash salt
⅓ cup Unsweetened cocoa
Powder
1 cup Flour
1 teaspoon Baking powder
½ teaspoon Baking soda
⅓ cup Milk
½ cup Blanched almonds sliced
1½ cup Heavy cream
2 tablespoons Powdered sugar
1 pint Strawberries, fresh sliced

Directions

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 1:00

1. Preheat oven to 325°F. Grease two 9-inch round cake pans and dust with flour; tap out excess.

2. In a medium bowl, beat together butter, ½ cup granulated sugar, vanilla, egg yolks, and salt with an electric mixer on medium speed until light and fluffy, about 2 to 3 mins. Add cocoa and beat until well blended. Sift together flour with baking powder and baking soda.

Add to chocolate mixture alternately with milk. Beat just till combined. Divide batter evenly between prepared pans and smooth tops.

3. In a medium bowl, beat egg whites with an electric mixer with clean, dry beaters on medium speed until foamy. Gradually add remaining ¾ cup granulated sugar and beat with mixer on high speed until stiff peaks form. Divide meringue between 2 pans, carefully spreading evenly over cake batter. Sprinkle almonds on top.

4. Bake 30 to 32 mins, or until golden brown. Let cakes cool 5 to 10 mins in pans, then unmold onto racks, meringue side up, and let cool completely.

5. In a medium bowl, beat together heavy cream and powdered sugar with an electric mixer on high until stiff.

6. To assemble cake, place one cake layer, meringue side down, on a serving plate. Cover with ⅔ of whipped cream and top with strawberry slices. place remaining cake layer, meringue side up, on top of strawberries. Frost side of cake with remaining whipped cream.

Refrigerate at least 1 hour before serving. Cake is best prepared and served within a day of baking.

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