Strawberry-Almond Chocolate Torte Recipe

Photo by: Taste of Home

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"This layer cake is wonderful when strawberries are in season," Diane Kensinger of Manheim, Pennsylvania notes of her eye-catching dinner finale. "Sometimes I'll make it and invite family for a spur-of-the-minute dessert night! The recipe won first prize at a local farm show."

This recipe is:

Healthy

• 12 Servings
• Prep: 50 min. Bake: 10 min. + cooling

Ingredients

• 10 egg whites
• 1 cup all-purpose flour
• 2/3 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/2 cups sugar
• 2/3 cup cold brewed coffee
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 
  FILLING:
• 1 cup sliced fresh strawberries
• 1/2 teaspoon almond extract
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
• 
  TOPPING:
• 1/2 cup heavy whipping cream
• 1/4 cup confectioners' sugar
• 2 teaspoons baking cocoa
• 1/4 cup slivered almonds, toasted
• 6 fresh strawberries, cut into thick slices

Directions

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Coat the bottom of three 9-in. round baking pans with cooking spray; line with waxed paper. Spray the paper with cooking spray and dust with flour; set aside. Sift the flour, cocoa, baking soda and salt together three times.
• Beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine coffee and extracts. Fold dry ingredients into egg mixture alternately with coffee mixture.
• Spread into prepared pans. Bake at 375° for 10-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently peel off waxed paper. Cool completely.
• In a bowl, gently mash the strawberries; stir in almond extract. Fold in whipped topping. Place one cake layer on a serving platter; top with half of the filling. Repeat layers. Top with remaining cake layer.
• In a small bowl, beat cream until it begins to thicken. Combine confectioners' sugar and cocoa; add to cream. Beat until stiff peaks form. Frost top of cake. Garnish with almonds and strawberries. Chill for at least 1 hour before cutting. Refrigerate leftovers. Yield: 12 servings.