Munson Health
 
Chocolate Raspberry Torte

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Ingredients and Preparation

IngredientsMeasures
Unsweetened cocoa½ cup + 2 teaspoons
All-purpose flour1 cup
Baking soda½ teaspoon
Salt¼ teaspoon
Granulated sugar1¼ cups
Fat-free milk1 cup
Unsweetened chocolate, melted1 ounce
Vanilla extract1½ teaspoons
Large egg whites
Seedless raspberry jam¼ cup
Confectionary sugar1 tablespoon
Fresh raspberries3 pints
Directions
  1. Heat oven to 350°F.
  2. Lightly coat a 9-inch round cake pan with vegetable cooking spray. Coat bottom and sides with 2 teaspoons of cocoa.
  3. Sift flour, baking soda, and salt into a large bowl.
  4. Combine milk and remaining ½ cup cocoa in a small saucepan. Whisk over medium heat for 5 minutes until mixture thickens.
  5. Remove from heat and whisk in melted chocolate and vanilla until smooth. Whisk cocoa mixture into dry ingredients until blended.
  6. Beat egg whites in a large mixer bowl on medium speed until foamy. Gradually beat in remaining ¼ cup granulated sugar.
  7. 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.
  8. Pour batter into prepared pan.
  9. Bake 40 minutes, until a toothpick inserted in center of cake comes out clean.
  10. Cool on a wire rack 15 minutes.
  11. Invert cake onto a plate. Invert again onto wire rack and cool completely.
  12. Split cake into two layers. Remove top layer. Place bottom layer on serving plate.
  13. Spread jam over bottom layer; place top layer over jam, cut side down.
  14. Garnish with ½ cup fresh raspberries per serving.
  15. Sift with confectioners’ sugar over top.
 

Diabetic Exchange
Fruit: 0; Vegetables: 0; Meat: 0; Milk: 0; Fat: 0; Carbs: 2; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.