Chocolate Blitz Torte
|Cake flour||1 Cup (16 tbs), sifted|
|Baking powder||1 Teaspoon|
|Vegetable shortening||1⁄3 Cup (5.33 tbs), softened|
|Baking chocolate||2 Ounce, melted|
|Granulated sugar||2⁄3 Cup (10.67 tbs)|
|Eggs||4 , separated|
|Vanilla extract||1 Teaspoon|
|Skim milk||3 Teaspoon|
|Almonds||1⁄2 Cup (8 tbs), slivered|
|Chocolate whipped topping||1⁄2 Cup (8 tbs) (1/2 Recipe)|
Sift cake flour, baking powder and salt together.
Cream shortening, melted chocolate and sugar replacement until light and fluffy.
Add well-beaten egg yolks, vanilla extract and skim milk.
Beat until thoroughly blended.
Beat in flour mixture.
Divide batter and spread into 2 well greased 9 in. (23 cm) baking pans.
Beat egg whites until stiff; add sorbitol and continue beating to completely mix.
Divide and spread over batter in both baking pans.
Sprinkle with slivered almonds.
Bake at 350°F (175°C) for 25 to 30 minutes.
Cool; spread chocolate whipped topping between the layers.