Chocolate Berry Torte

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Chocolate Raspberry Torte - Dietitian's Choice Recipe

Category: Dessert | Serves: 12

(333 ratings)

Nutrition Information:

Calories: 200
Protein: 4 g
Carbs: 45 g
Fat: 3 g
Saturated Fat: 1 g
Sodium: 120 mg
Fiber: 6 g

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Heavenly chocolate raspberry torte may seem sinful, but this recipe in anything but! Enjoy a piece guilt free.

Ingredients:

1/2 cup plus 2 tsps unsweetened cocoa
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/4 cup granulated sugar
1 cup fat free milk
1 oz unsweetened chocolate, melted
1-1/2 tsp vanilla extract
4 large egg whites
1/4 cup seedless raspberry jam
3 pints fresh raspberries

Directions:

1	Heat oven to 350 degrees. Coat a 9" round cake pan with cooking spray. Coat bottom and sides with the extra 2 tsp of cocoa. Sift together the flour, baking soda, and salt into a large bowl.
2	Combine milk and remaining 1/2 cup cocoa in a small saucepan. Whisk over medium heat until mixture thickens, about 5 minutes. Remove from heat and whisk in melted unsweetened chocolate and vanilla extract until smooth. Whisk cocoa mixture into dry ingredients until blended.
3	Beat egg whites in a large mixer bowl on medium speed until foamy. Slowly beat in 1/4 cup granulated sugar. Gradually increase speed to medium-high, and beat the egg white/sugar mixture to stiff peaks. Gently fold 1/3 of egg whites into chocolate mixture with a rubber spatula. Then fold in remaining whites just until smooth.
4	Pour batter into prepared pan. Bake 40 minutes, until a toothpick inserted in center of cake comes out clean. Cool on a wire rack 15 minutes. Invert cake onto a plate to unmold; invert again onto wire rack and cool completely.
5	Split cake into two layers. Remove the top layer, placing the bottom layer on a serving plate. Spread raspberry jam over bottom layer; place top layer over jam, cut side down. Garnish with 1/2 cup fresh raspberries per serving.
6	ENJOY!

Ratings & Reviews	(333 ratings)

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