Chocolate Angel Torte

Ingredients

• Servings: 1
• 1/3 cup sifted cake flour
• 3 tablespoons unsweetened cocoa powder
• 1/4 cup sugar
• 6 egg whites
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup sugar
• 5 teaspoons cornstarch
• 1/4 teaspoon salt
• 1/4 cup sugar
• 1 cup milk
• 2 eggs
• 2 tablespoons amaretto liqueur

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• sift flour, cocoa, and 1/4 cup of the sugar together.
• beat egg whites with cream of tartar and salt until soft peaks form, gradually add 1/2 cup sugar beating until stiff and shiny, add vanilla. sift dry mixture over beaten egg whites gradually and gently fold in. spoon batter into one 9x5 inch ungreased loaf pan.
• bake at 375 degrees f (190 degrees c) for 25 minutes or until done. invert pan and cool completely. remove cake and cut it into 3 layers. spread almond filling between the layers and dust top with sifted confectioners' sugar. makes about 10 servings.
• to make almond filling: combine the remaining 1/4 cup sugar, cornstarch and salt in a saucepan. mix the beaten eggs and milk together and stir them into the sugar mixture. cook over medium heat, stirring constantly until thick and bubbling. cook for an additional 2 minutes. remove from heat and add the almond liqueur and stir well. cover the surface of the fill in with plastic wrap and chill completely before using.