Chocolate Cream Torte made with chocolate wafer cookies, gelatin, egg substitute, sugar, whipping cream and pineapple.
1/2 pound chocolate wafer cookies, crushed
2 envelopes non-flavored gelatin
1/4 cup cold water
3/4 cup boiling water
1-1/2 cup liquid egg substitute (to equal6 eggs)
1 cup sugar
1 pint whipping cream
1 cup crushed pineapple, drained
Line bottom of buttered 10-inch spring form pan with half the cookie crumbs. Float the gelatin in 1/4 cup cold water and let gel. Ten add boiling water and set aside to cool. Beat egg whites until stiff, adding sugar a little at a time.
In a separate bowl beat the cream stiff then fold into egg whites. Stir in reserved gelatin and well-drained pineapple. Pour into prepared spring form pan. Sprinkle with remaining cookie crumbs. Refrigerate overnight.
Note: The pasteurized egg white product is in the refrigerated sections of some supermarkets and specialty food stores. The product comes in a plastic carton or a jar. One brand is Egg Beaters Egg Whites; another is labeled Eggology. You can also find store brand versions.
Recipe makes 12 servings.
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