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Mosaic Chocolate Torte

Diabetic.Foodie's picture
  Unflavored gelatin 1 Teaspoon
  Cold water 1 Teaspoon
  Baking chocolate 2 Ounce
  Granulated sugar 1⁄4 Cup (4 tbs)
  Sorbitol 2 Teaspoon
  Salt 1 Dash
  Hot water 1⁄4 Cup (4 tbs)
  Eggs 4 Small, separated
  Vanilla extract 1 Teaspoon
  Non dairy whipped topping 1 Cup (16 tbs)
  Sponge cake 1⁄2 (Topping)

Soften gelatin in cold water; set aside.
Melt baking chocolate in top of double boiler.
Add sugar replacement, sorbitol, salt and hot water.
Stir until mixture is well blended.
Add softened gelatin and stir until gelatin is completely dissolved.
Remove from heat.
Add egg yolks, one at a time, beating after every addition.
Place pan back over boiling water; cook and stir for 2 more minutes.
Remove from heat.
Add vanilla extract and stir to mix thoroughly.
Beat egg whites until stiff.
Fold into cooled chocolate mixture.
Chill until mixture starts to thicken.
Fold in prepared nondairy whipped topping.
Line bottom and sides of large, decorative mold with thin slices of sponge cake.
Alternate layers of chocolate mixture and sponge cake to complete the torte.
Chill at least 14 hours.

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