Chocolate Raspberry Torte

Chocolate Raspberry Torte

Thursday, February 08, 2018

Nutrition Facts

Serving Size 1/12 of cake
Calories 200
Calories from Fat 20
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 120 mg
Total Carbohydrate 45 g
Dietary Fiber 6 g
Sugars 29 g
Proteins 4 g
Vitamin A 2% DV
Vitamin C 25% DV
Calcium 4% DV
Iron 8% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times ^

Servings 12
Preparation Time 2 hours

Cups of Fruits and Vegetables Per Person: 1.0

Ingredients and Preparation ^

Ingredients Measures
Unsweetened cocoa ½ cup + 2 teaspoons
All-purpose flour 1 cup
Baking soda ½ teaspoon
Salt ¼ teaspoon
Granulated sugar 1¼ cups
Fat-free milk 1 cup
Unsweetened chocolate, melted 1 ounce
Vanilla extract 1½ teaspoons
Large egg whites 4
Seedless raspberry jam ¼ cup
Confectionary sugar 1 tablespoon
Fresh raspberries 3 pints
  1. Directions
  2. Heat oven to 350°F.
  3. Lightly coat a 9-inch round cake pan with vegetable cooking spray. Coat bottom and sides with 2 teaspoons of cocoa.
  4. Sift flour, baking soda, and salt into a large bowl.
  5. Combine milk and remaining ½ cup cocoa in a small saucepan. Whisk over medium heat for 5 minutes until mixture thickens.
  6. Remove from heat and whisk in melted chocolate and vanilla until smooth. Whisk cocoa mixture into dry ingredients until blended.
  7. Beat egg whites in a large mixer bowl on medium speed until foamy. Gradually beat in remaining ¼ cup granulated sugar.
  8. Gradually increase speed to medium-high, and beat to stiff peaks. Gently fold one-third of egg whites into chocolate mixture with a rubber spatula. Then fold in remaining whites just until smooth.
  9. Pour batter into prepared pan.
  10. Bake 40 minutes, until a toothpick inserted in center of cake comes out clean.
  11. Cool on a wire rack 15 minutes.
  12. Invert cake onto a plate. Invert again onto wire rack and cool completely.
  13. Split cake into two layers. Remove top layer. Place bottom layer on serving plate.
  14. Spread jam over bottom layer; place top layer over jam, cut side down.
  15. Garnish with ½ cup fresh raspberries per serving.
  16. Sift with confectioners’ sugar over top.
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Tags: Dessert

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