*CHOCOLATE STRAWBERRY TORTE* (GF)

CHOCOLATE STRAWBERRY TORTE
This cake has a light, moist texture. I bet if one combined erythritol and Splenda, one would get an even better result.

5 extra-large eggs, separated
1/4 tsp lemon juice (1 mL)
1 1/4 cups almonds, ground (300 mL)
1 cup SPLENDA® Granular (250 mL)
1/4 cup cocoa (50 mL)
2 tbsp spelt flour, OR (25 mL)
all-purpose flour, OR maybe wholewheat pastry flour, OR oat flour (not tested)
2 1/2 tsp baking powder (12 mL)
1/4 cup sour cream (50 mL)
1 tsp vanilla extract (5 mL)
1/2 cup strawberries, sliced (125 mL)
Chocolate Cream Frosting:
1 cup whipping cream (250 mL)
1/2 cup SPLENDA® Granular (125 mL)
1/4 cup cocoa (50 mL)
1/2 tsp vanilla extract (2 mL)

In large bowl, beat egg whites with lemon juice until stiff. While beating, add egg yolks one at time until thick and creamy. In medium bowl, combine almonds, SPLENDA® Granular, cocoa, spelt flour or all-purpose flour (or whole wheat pastry flour - much lower in carbs - but it won't make too much difference given the number of servings) and baking powder. Make well in center and fold in egg mixture, sour cream and vanilla extract.

Pour into two greased 8-inch (20 cm) cake pans. Bake in 350°F (180°C) oven 20 minutes or until cake tester comes out clean. Allow to cool on cake rack.

Chocolate Cream Frosting: In medium bowl, beat whipping cream, SPLENDA® Granular, cocoa and vanilla extract until stiff.

Frost cooled cake layers in center and on top. Place sliced strawberries on top of frosting on bottom layer. Sprinkle top layer with 1 tsp (5 mL) grated unsweetened chocolate, if desired. This gives frosting a deep chocolate color after a few hours.

Yield: 12 servings
1 serving
200.3 calories
6.5 g protein
16.3 g fat
6.7 g carbs