Chocolate Chip Torte

Yields:	6 servings
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	Preparation	30 minutes
	Cooking	45 minutes
	Ready In	120 minutes

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Ingredients

3	large	egg whites
1/4	teaspoon	salt
1/8	teaspoon	cream of tartar
1 1/3	cups	sugar
1	teaspoon	vanilla extract
1	cup	potato chips	crushed
1 1/2	ounces	chocolate unsweetened
1	cup	milk
1	tablespoon	flour, unbleached all-purpose
1/4	teaspoon	salt
3	large	egg yolks	beat slight
1	tablespoon	butter
1/2	teaspoon	vanilla extract
1/2	cup	heavy whipping cream	sweetened, whipped

Directions

Preheat oven to 300 degrees F.

Beat egg whites with salt and cream of tartar until foamy.

Add 1 cup of sugar slowly, and beat until meringue stands in very stiff peaks (about 10 to 15 minutes).

Add vanilla and mix thoroughly.

Fold in potato chips.

Cover cookie sheet with unglazed paper (baking parchment or brown paper bag).

Spread meringue on paper in 2 rounds 9 inches in diameter and about 3/4-inch thick.

Bake 45 minutes.

Cool.

Place chocolate and milk in saucepan.

Cook and stir over medium heat until chocolate is melted.

Beat with electric mixer until blended.

Combine 1/3 cup sugar, flour, and salt.

Add to chocolate mixture slowly, stirring well.

Cook and stir until thick, about 10 to 15 minutes.

Add slightly beaten egg yolks slowly to chocolate mixture, blending well.

Cook for 3 minutes longer, stirring constantly.

Remove from heat.

Stir in butter and vanilla.

Cool to room temperature.

Spread cooled chocolate filling on one meringue, then place second meringue on top.

Spread sides with sweetened whipped cream.

Chill until ready to serve, but don't keep in refrigerator more than a few hours, lest the meringues wilt.

Serve with more whipped cream or vanilla ice cream.

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Recipe Bite

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by Laurie

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Member Review

Low Calorie Low Fat Chocolate Chip Cookies

I latched onto this recipe in the hopes of finding a sweet treat my 8-year-old would love and still have a minimal amount of fat and sugar. I modified the recipe some, using Splenda instead of sugar, Egg Beaters (with yolk) instead of egg, and Smart Balance margarine. I also baked them in a pan instead of making individual cookies. The result was a cake-like cookie bar that my son really liked. If something is borderline, he'll take one bite, say it's good, and then never touch it again. He ate several of these.

Reviewed by ejmitchell