Chocolate Meringue Torte

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This divine dessert is a chocoholic's dream come true with its moist made-from-scratch cake and crunchy meringue.

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Ingredients [?]

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  • add   2 1/2 cups whipped topping
  • add   1/2 cup baking cocoa
  • add   1/2 cup buttermilk
  • add   1/4 cup butter or margarine
  • add   1/2 cup water
  • add   1 cup sugar
  • add   2/3 cup confectioners' sugar
  • add   1 1/2 cups all-purpose flour
  • add   1/2 teaspoon vanilla extract
  • add   2/3 cup sugar
  • add   1 egg
  • add   1 teaspoon baking soda
  • add   4 egg whites
  • add   3 tablespoons baking cocoa
  • add   1 teaspoon vanilla extract
  • add   1/2 ounce semisweet chocolate
  • add   1 egg white
  • add   1 tablespoon toffee pieces or almond brickle chips
  • add   1 tablespoon white vinegar
  • add   1/2 teaspoon cream of tartar

Instructions

  1. Line a baking sheet with parchment paper; trace two 8-in.
  2. circles 1 inch apart on the paper; set aside In a mixing bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar one tablespoon at a time, beating until stiff peaks form. Sift confectioners' sugar and cocoa over meringue; gently fold inches Fold in vanilla. Spread evenly over circles. Bake at 275°F for 1 hour. Turn oven off and do not open door; Let meringues dry for 1 hour. Remove meringues from paper and store in an airtight container.
  3. In a mixing bowl, cream butter and sugar for 2 minutes. Add egg, then egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Stir in vinegar and vanilla. Combine flour, cocoa, and baking soda; add to batter alternately with buttermilk and water. Pour into two 9-inch round baking pans coated with nonstick cooking spray and floured. Bake at 350°F for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
  4. To assemble, spread 1/2 cup whipped topping over one cake layer; top with a meringue and another 1/2 cup topping. Top with second cake layer, 1/2 cup topping, second meringue, and remaining topping. Sprinkle with toffee bits and shaved chocolate.