Mocha Praline Torte
|Cream of tartar||1⁄4 Teaspoon|
|Almond praline||4 Tablespoon|
|Chilled whipping cream||1 1⁄2 Cup (24 tbs)|
|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.
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