Chocolate Angel Torte

Submitted by Molesworth

"An cake for a special celebration, decorated with chocolate curls and raspberries."

 

• Ready In: 1hr
• Ingredients: 13
• Yields: 10 slices
• Serves: 10

ingredients

• 5 1⁄2 ounces flour (regular or whole wheat)
• 1 ounce cornflour
• 10 egg whites
• 1⁄4 teaspoon cream of tartar
• 275 g caster sugar (regular or equivalent substitute)
• 2 teaspoons vanilla extract

• For the Filling

• 6 ounces chocolate
• 7 ounces sour cream (regular or low-fat)
• 2 teaspoons orange juice (regular or low-sugar)

• For the Icing and Decoration

• 8 ounces double cream
• 5 ounces low-fat plain yogurt
• 1 ounce chocolate curls
• 8 raspberries

directions

1. Preheat oven to 180°C/350°F/gas mark 4.
2. Grease and flour a deep 9" ring tin.
3. Sift the flour and cornflour.
4. Whisk egg whites and cream of tartar until soft peaks form.
5. Gradually whisk in the sugar.
6. Fold in flours and vanilla with a metal spoon.
7. Pour into the tin and stand it on a baking sheet.
8. Bake for 40 minutes, until the center springs back when pressed.
9. Invert the tin onto a wire rack.
10. Leave to cool completely.
11. Break up the chocolate and melt it in a double-boiler or a heat-proof bowl set over a pot of rapidly simmering water.
12. Remove from the heat.
13. Stir in the sour cream and orange juice.
14. Sit to cool for 10 minutes.
15. Turn the cake out.
16. Cut into 3 layers with a serrated bread knife.
17. Sandwich together with filling in between.
18. Whip cream and yogurt until soft peaks form.
19. Spread over the cake.
20. Chill for 1 hour.
21. Decorate with chocolate curls and raspberries.