Bittersweet Chocolate Torte

Bittersweet Chocolate Torte

A symphony of contrast, with 46% calorie reduction from traditional recipe.

Rating:

4 stars 4 stars 4 stars 4 stars (25 ratings made) Rate
Serves: 12 person(s) Change

Preparation Time: 20 mins
Cooking Time: 30 mins
Extra Time: 3 hrs
(or 2-3 hours, for cake to chill and set)

Yield: 12 x slices

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe

Ingredients Convert to Imperial

  • 6 Tbsp stick margarine
  • 114.29 g unsweetened chocolate
  • 1/3 cup fat-free milk
  • 1/3 cup sugar-free apricot preserves or apricot spreadable fruit
  • 2 tsp instant coffee crystals
  • 1 egg yolk
  • 1 tsp vanilla
  • 1 1/2 cup Equal® Spoonful (or use 36 packets Equal® Sweetener)
  • 3 egg whites
  • 0.10 tsp cream of tartar
  • 1/4 cup all-purpose flour
  • 0.10 tsp salt
  • 28.57 g semi-sweet chocolate (for rich chocolate glaze)
  • 1 Tbsp stick margarine (for rich chocolate glaze)

Directions:

CAKE: Preheat oven to 350°F.

In small saucepan, heat the butter, chocolate, milk, preserves, and coffee crystals, whisking frequently until the chocolate is almost melted.

Remove pan from heat; continue whisking until the chocolate is melted and the mixture is smooth. Whisk in egg yolk and vanilla; add Equal®, whisking until smooth.

In a separate bowl, combine the flour and salt. Set aside.

In a large bowl, beat egg whites and cream of tartar, beating until stiff peaks have formed. Fold the chocolate mixture into egg whites; fold in the combined flour and salt. Lightly grease bottom of an 8-inch cake pan and line the pan with parchment or waxed paper. Pour cake batter evenly into pan.

Bake in preheated oven 20 to 25 minutes or until wooden toothpick inserted in center comes out clean. Do not overbake. Carefully loosen side of cake from pan with a small sharp knife, which will keep the cake from cracking as it cools. Cool cake completely in pan on wire rack; refrigerate 1 to 2 hours or until chilled.

Remove cake from pan and place on serving plate. Pour Rich Chocolate Glaze over top of cake, letting it run down sides. Let cake stand about 1 hour or until glaze is set. Garnish top of cake with prepared whipped topping, fresh raspberries and fresh mint, if desired.

RICH CHOCOLATE GLAZE: In a small saucepan, melt the chocolate and butter over medium heat. Stir frequently. Pour glaze over the torte (see recipe above).

Variations:

Garnish with whipped topping, fresh rasberries and fresh mint, if desired.

For an extra chocolate treat and less fat, use dark chocolate. And/or, if using butter, adjust nutritional data.

Serving suggestions are not included in the nutritional analysis.

Tips:

As a food gift, package and tie with a bow!

Thanks to Merisant/Equal® - www.equal.com