Bittersweet Chocolate Torte
Prep time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Nutrition Per Serving
Calories: 145
Carbohydrates: 9g
Protein: 3g
Fat: 12g
Cholesterol: 36mg
Sodium: 116mg
Exchanges
Starch: 1/2
Fat: 2
- 6 Tbls
- stick butter or margarine
- 4 ozs
- unsweetened chocolate
- 1/3 cup
- nonfat milk
- 1/3 cup
- sugar-free apricot preserves or apricot spreadable fruit
- 2 tsps
- instant coffee crystals
- 1
- egg yolk
- 1 tsp
- vanilla extract
- 1 1/2 cups
- Equal® Spoonful (or 36 Equal® packets)
- 3
- egg whites
- 1/8 tsp
- cream of tartar
- 1/4 cup
- all-purpose flour
- 1/8 tsp
- salt
- 1 oz
- semi-sweet chocolate
- 1 Tbl
- butter or margarine
- wax paper
- For Torte: heat 6 Tbls butter, 4oz unsweetened chocolate, milk, preserves and coffee crystals in small saucepan, whisk until chocolate is almost melted.
- Remove pan from heat; continue whisking until chocolate is melted and mixture is smooth.
- Whisk in egg yolk and vanilla; add Equal, whisk until smooth.
- Lightly grease bottom of 8-inch round cake pan and line with parchment paper or wax paper.
- 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.
- Pour cake batter into pan.
- Bake in preheated 350º F oven for 20-25 minutes or until toothpick is inserted in centre and comes out clean. DO NOT OVERBAKE.
- Carefully loosen side of cake from pan with small share knife, which will keep cake from cracking as it cools.
- Cool completely in pan on wire rack; refrigerate 1-2 hours or until chilled.
- For Chocolate Glaze: melt 1oz semi-sweet chocolate and 1 Tbl butter in small saucepan, stirring frequently.
- Remove cake from pan and place on serving plate. Pour Chocolate Glaze over top of cake, letting it run down sides.
- Let cake stand about 1 hour or until glaze is set.
Makes 12 servings. Per Serving: 1 1/2 Starch, 2 Fat.
