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Mocha Praline Torte

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  Egg whites 4
  Cream of tartar 1⁄4 Teaspoon
  Almond praline 4 Tablespoon
  Chilled whipping cream 1 1⁄2 Cup (24 tbs)
  Sugar 1 Tablespoon
  Instant coffee 1 Teaspoon
  Almond extract 1⁄4 Teaspoon

Cover 3 cookie sheets with heavy brown paper.
Heat oven to 225°.
Beat egg whites and cream of tartar in large mixer bowl until foamy.
Beat in 1 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Do not underbeat.
Shape meringue into three 8-inch circles on brown paper.
Bake 1 hour.
Turn off oven; leave meringues in oven with door closed 1 hour.
Remove from paper with spatula; cool.
Prepare Almond Praline.
Beat whipping cream, 1 tablespoon sugar, the instant coffee and almond extract in chilled bowl until stiff.
Reserve 1 to 2 tablespoons Almond Praline for garnish; fold remaining praline into whipped cream.
Stack meringues, spreading whipped-cream mixture between layers and over top.
Sprinkle with reserved praline.
Refrigerate at least 2 hours.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1626 Calories from Fat 1184

% Daily Value*

Total Fat 132 g203%

Saturated Fat 73.5 g367.3%

Trans Fat 0 g

Cholesterol 480 mg160%

Sodium 457 mg19%

Total Carbohydrates 81 g27.1%

Dietary Fiber 2.9 g11.7%

Sugars 75.1 g

Protein 26 g51.4%

Vitamin A Vitamin C

Calcium 6.7% Iron 0.78%

*Based on a 2000 Calorie diet

Mocha Praline Torte Recipe