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Ingredientes
- 6 x egg whites
- 1 tsp cream of tartar
- 1Â 1/2 c. sugar
- 1 tsp vanilla extract
- 4 Tbsp. sesame seeds, lightly toasted
- 2 Tbsp. grnd almonds
- 1 tsp cornstarch
- Â Â Cake Layers
- 1/2 c. butter, room temperature
- 1 c. sugar
- 2 x egg yolks
- 2 tsp vanilla extract
- 1 tsp sesame oil
- 2 Tbsp. sesame seeds, toasted
- 3/4 c. grnd almonds
- 1Â 1/3 c. all purpose flour
- 2 tsp baking pwdr
- 1 tsp Chinese 5-spice pwdr
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 3/4 c. lowfat milk
- 3 x egg whites
- Â Â Filling
- 1Â 1/2 c. whipping cream
- 1 Tbsp. instant coffee pwdr
- 6 ounce bittersweet chocolate, minced
- Â Â Garnish
- 3 Tbsp. bittersweet chocolate, melted
- Â Â toasted sesame seeds
Direcciones
- To Assemble:For meringue layers, preheat oven to 250 F and line bottom of three 9-inch springform pans. Whip egg white with cream of tartar till foamy and add in sugar gradually. Whip to stiff, glossy peaks. Stir in vanilla. Toss sesame seeds and grnd almonds with cornstarch and fold into meringue. Spread into prepared pans and bake for 50 to 60 min till dry but not browned. Allow to cold.
- For cake, increase oven temperature to 350 F. Grease a 9-inch springform pan, line bottom with parchment paper, and grease parchment. Sprinkle entire pan with sugar. Cream together butter and sugar till light and fluffy. Beat in egg yolks, vanilla and sesame oil. Stir in sesame seeds. In a separate bowl, sift together grnd almonds, flour, baking pwdr, spices and salt. Add in to butter mix alternately with lowfat milk, till proportionately blended. Whip egg whites to stiff peak and mix in, first a third then remaining whites. Spread batter into prepared pan and bake for 40 to 45 min, till a tester inserted in the centre of the cakes comes out clean. Allow to cold.
- For filling, heat cream with instant coffee pwdr to just below a simmer and pour over minced chocolate. Let sit a minute, then gently whisk together. Refrigeratecompletely. Once chilled, whip chocolate cream to medium peaks.
- To assemble torte, slice cake in half horizontally and set aside. Place a meringue disc on platter, spread a quarter of the mousse on disc and cover with a cake layer. Continue layering meringue and cake, finishing with the meringue disc.
- For garnish, drizzle melted chocolate on top of meringue and finish with a sprinkling of sesame seeds.
- Yield: 1 9-inch torte. Makes 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 6 servings | |
| Calories 1003 | |
| Calories from Fat 525 | 52% |
| Total Fat 60.48g | 76% |
| Saturated Fat 29.81g | 119% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 757mg | 32% |
| Potassium 510mg | 15% |
| Total Carbs 118.96g | 32% |
| Dietary Fiber 7.3g | 24% |
| Sugars 85.27g | 57% |
| Protein 10.5g | 17% |
