Chocolate Raspberry Torte
Preparation time: 2 hours
Number of servings: 12
- 1/2 cup plus 2 tsp unsweetened cocoa
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cups 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
- 1 Tbsp confectioners sugar
Heat oven to 350 degrees F. Lightly coat a 9-inch round cake pan with vegetable cooking spray. Coat bottom and sides with 2 tsp cocoa. Sift flour, baking soda, and salt and 1 cup of sugar into a large bowl.
Combine milk and remaining 1/2 cup of cocoa in a small saucepan. Whisk over medium heat for 5 minutes until mixture thickens. Remove from heat, and whisk in melted chocolate and vanilla until smooth. Whisk cocoa mixture into dry ingredients until blended.
Beat egg whites in a large mixer bowl on medium speed until foamy. Gradually beat in remaining 1/4 cup of granulated sugar. Gradually increase speed to medium-high, and beat 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.
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; invert again onto wire rack and cool completely.
Split cake into two layers. Remove top layer; place bottom layer on serving plate. Spread jam over bottom layer; place top layer over jam, cut side down.
Garnish with 1/2 cup fresh raspberries per serving. Sift with confectioner’s sugar over top.
** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.
Reproduced from Centers for Disease Control and Prevention. Used with permission.
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Recipes that are "low fat," "low calorie," low cholesterol," and/or "low sodium" conform to the relevant criteria from the National Heart, Lung, and Blood Institute.