Serves: 16
Total Calories: 285
1. Preheat oven to 250°. Grease and flour three baking sheets. With the tip of a knife, draw three separate 8-inch circles or hearts on the baking sheets.
2. Place 1 cup of the splenda and almonds in a food processor bowl. Cover and process until nuts are finely ground set aside.
3. In a large mixer bowl at high speed, beat egg whites and salt until soft peaks form. Gradually beat in 3 tablespoons splenda and vanilla and continue beating until stiff peaks form. Gently fold in sugared ground nuts. Spread one-third of the mixture in each circle on baking sheets.
4. Bake for 50 to 55 minutes or until nearly dry and edges are golden. Loosen layers with a spatula and carefully transfer warm shells to wire racks to cool completely. Assemble torte immediately or store meringues in an airtight container.
5. In a small saucepan, mix chocolate, 1/2 cup of the whipping cream, remaining 1/4 cup splenda and butter. Stirring constantly over low heat, cook until chocolate melts and mixture is smooth. Chill for 1 hour or until firm enough to spread.
6. In a small mixer bowl at medium speed, beat remaining 2 cups whipping cream and powdered sugar until stiff peaks form.
7. About 4 1/2 hours before serving, assemble torte. Place one meringue layer on a serving plate and spread with about 1 cup of the whipped cream. Spread half of the chocolate mixture on a second meringue layer place, chocolate-side down, on first layer. Spread about 1 cup of the whipped cream on the top surface. Spread remaining chocolate mixture on third meringue layer place, chocolate-side down, on cream-covered stack. Wrap assembled torte in plastic wrap and chill for 3 1/2 hours.
8. Uncover and frost top and sides of torte with remaining whipped cream. Chill, uncovered, for 30 minutes. Garnish top with strawberries.
This Sweetheart Torte recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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