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Chocolate Angel Torte

Source of Recipe


Healthy Meals in Minutes






List of Ingredients



• 1 9-inch prepared angel food cake
  
• 1 (8-oz.) container light frozen whipped topping, thawed
  
• chocolate curls and fresh raspberries for garnish
  
• *
  
• -- For the Filling --
  
• 1 pkg. (6 oz.) semisweet chocolate morsels
  
• 3/4 cup low-fat sour cream, at room temperature
  
• 2 tsp dark rum (or orange juice)
  






Instructions



1. Prepare the filling: In a double boiler over simmering (not boiling) water, melt the chocolate morsels. Remove pan from water. Add sour cream and stir until smooth and well-blended. Stir in rum. Mix well. Let cool until chocolate mixture is thick enough to spread, about 10 minutes.
   
   
2. Using a serrated knife, split the cake horizontally into 3 layers. Place bottom layer on a serving plate. Spread with half of the chocolate mixture. Top with the second cake layer and spread with the remaining chocolate mixture. Top with the third cake layer.* (*See note under Final Comments.).
   
   
3. Spread whipped topping over top and sides of cake. Chill for one hour before serving.
   
   Sprinkle with chocolate curls and garnish with fresh raspberries.
   
   






Final Comments


* NOTE: Use a serrated knife to split the cake into layers. Before cutting horizontally, make a small vertical notch to indicate where the layers should fit back together.

VARIATION: Fruit lovers can omit the chocolate filling and fill the cake with a mixture of crushed strawberries and light frozen whipped topping, thawed. Then, garnish the torte with whole strawberries.



NUTRITION INFO per serving: 232 calories, 39 g carbo., 4 g protein, 331 mg sodium, 8 g fat, 4 mg cholesterol.

To make chocolate curls, use a 1-ounce block of semisweet chocolate (at room temperature). Shave the chocolate into curls with a vegetable peeler.