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Chocolate Chip Torte

Featured in the Honolulu Star-Advertiser on February 9, 2011.

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Ingredients:

Chocolate Chip Torte

  • 2 egg yolks
  • 2 1/2 tablespoons sugar
  • 1/4 teaspoon salt
  • 2/3 cup milk
  • 1 tablespoon unflavored gelatin
  • 1/4 cup cold water
  • 1/2 teaspoon vanilla
  • 2 1/2 tablespoons sugar
  • 2 egg whites, beaten stiff
  • 1/2 cup coarsely chipped semi sweet chocolate
  • 1/2 teaspoon vanilla
  • 1 cup cream, whipped
  • Graham cracker crust in 8" round cake pan

Directions:

  1. Beat egg yolks and add sugar, salt, and milk.
  2. Cook until slightly thickened, stirring constantly.
  3. Add gelatin softened in cold water and vanilla.
  4. Stir until gelatin is dissolved.
  5. Chill until partially set.
  6. Add remaining 2 1/2 tablespoons sugar to the stiffly beaten egg whites and fold into the gelatin mixture.
  7. Fold in chocolate chips.
  8. Pour into graham cracker crust and chill in refrigerator until firm.
  9. Add vanilla to whipped cream and spread over the filling.
  10. Sprinkle with additional chocolate chips.

Makes 6 servings.

Approximate Nutrient Analysis per serving:
500 calories, 32 g fat, 15 g saturated fat, 125 mg cholesterol, 400 mg sodium, 50 g carbohydrate, 2 g fiber, 37 g sugar, 7g protein

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