Recipes - add a little spice to your life!

Recipes add a little spice to your life!

Bittersweet Chocolate Torte_small

Bittersweet Chocolate Torte

Prep time:
15 minutes 
Cooking time:
25 minutes 
Total time:
40 minutes 
Ease of prep:
Medium 
Makes 12 Servings
 
Portion size:
1/12 of recipe 

x 12 servings

Nutrition Per Serving

Calories:
145.0 
Carbohydrates:
9.0g
Protein:
3.0g
Fat:
12.0g
Cholesterol:
36.0mg
Sodium:
116.0mg

Exchanges

Starch:
0.5 
Vegetable:
0.0 
Fruit:
0.0 
Meat:
0.0 
Fat:
2.0 
Milk:
0.0 
Print

Satisfy your chocolate craving with this Bittersweet Chocolate Torte recipe. Only 145 calories per serving, this decadent torte uses instant coffee crystals, eggs, unsweetened chocolate milk, butter, sugar-free preserves, and semi-sweet chocolate.

Ingredients

  • 6  Tbsp  stick butter or margarine
  • 4  ounce(s)  unsweetened chocolate
  • 1/3  cup(s)  nonfat milk
  • 1/3  cup(s)  sugar-free apricot preserves or apricot spreadable fruit
  • 2  tsp  instant coffee crystals
  • 1  egg yolk
  • 1  tsp  vanilla extract
  • 1 1/2  cup(s)  sugar substitute baking blend (or 36 packets sugar substitute)
  • 3  egg whites
  • 1/8  tsp  cream of tartar
  • 1/4  cup(s)  all-purpose flour
  • 1/8  tsp  salt
  • 1  ounce(s)  semi-sweet chocolate
  • 1  Tbsp  butter or margarine
  • 1  wax paper

Directions

  1. For Torte: heat 6 Tbls butter, 4oz unsweetened chocolate, milk, preserves and coffee crystals in small saucepan, whisk until chocolate is almost melted.
  2. Remove pan from heat; continue whisking until chocolate is melted and mixture is smooth.
  3. Whisk in egg yolk and vanilla; add sugar substitute, whisk until smooth.
  4. Lightly grease bottom of 8-inch round cake pan and line with parchment paper or wax paper.
  5. Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in combined flour and salt.
  6. Pour cake batter into pan.
  7. Bake in preheated 350ºF oven for 20-25 minutes or until toothpick is inserted in centre and comes out clean. DO NOT OVERBAKE.
  8. Carefully loosen side of cake from pan with small share knife, which will keep cake from cracking as it cools.
  9. Cool completely in pan on wire rack; refrigerate 1-2 hours or until chilled.
  10. For Chocolate Glaze: melt 1oz semi-sweet chocolate and 1 Tbl butter in small saucepan, stirring frequently.
  11. Remove cake from pan and place on serving plate. Pour Chocolate Glaze over top of cake, letting it run down sides.
  12. Let cake stand about 1 hour or until glaze is set.

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