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Add a photoПорций: 12
Ингредиенты
- 2 lrg Egg whites
- 1/4 tsp Cream of tartar
- 1/2 c. Sugar
- 1 pkt Unflavored gelatin
- 1/4 c. Water, cool
- 5 x Egg yolks
- 2/3 c. Sugar
- 6 Tbsp. Sherry
- 3 c. Whipping cream, whipped
- 2 Tbsp. Cocoa
- 10 ounce Frzn red raspberries, thawed and liquid removed
- 1 ounce Unsweetened chocolate
- 1/2 c. Whipping cream, whipped and chilled
- 12 x Chocolate kisses
Инструкции
- Remove rim from a 9" springform pan. Cut brown paper to fit bottom. Beat egg whites and cream of tartar till foamy. Slowly beat in superfine sugar, beating till stiff. Spread proportionately on paper. Bake 50 min at 275 . Turn off heat. Leave meringue in oven 1 hour with door closed. Remove paper.
- Retun meringue to bottom of pan. Replace rim. Mix gelatin with cool water in top of double boiler. Let stand for 5 min. Add in egg yolks, sugar, and sherry. Beat over simmering water till thickened. Cold. Fold egg mix into the whipped cream. Divide into 3 equal parts. Add in cocoa to 1 portion, raspberries to another and leave third plain. Spread cocoa mix proportionately over meringue. Freeze 10 min. Top with an even layer of the raspberry mix. Freeze 10 min. Cover with plain mix and freeze 8 hrs. To serve, remove rim and transfer torte to serving plate. Shave unsweetend chocolate over top and sides of the torte. Ring top of torte with 12 mounds or possibly rosettes of whipped cream. Top each with candy kiss. Return unwrapped torte to freezer till 10 min before serving. Cut into wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 12 servings | |
| Calories 384 | |
| Calories from Fat 244 | 64% |
| Total Fat 27.16g | 34% |
| Saturated Fat 16.76g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 71mg | 3% |
| Potassium 133mg | 4% |
| Total Carbs 32.76g | 9% |
| Dietary Fiber 2.0g | 7% |
| Sugars 27.21g | 18% |
| Protein 3.33g | 5% |
