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Bittersweet Chocolate Torte

6 tablespoons stick butter or margarine
4 ounces unsweetened chocolate
1/3 cup fat-free milk
1/3 cup sugar-free apricot preserves or apricot
spreadable fruit
2 teaspoons instant coffee crystals
1 large egg yolk
1 teaspoon vanilla extract
1 1/2 cups Equal Spoonful*
3 large egg whites
1/8 teaspoon cream of tartar
1/4 cup all-purpose flour
1/8 teaspoon salt

Rich Chocolate Glaze:
1 ounce semisweet chocolate
1 tablespoon stick butter or margarine
Whipped topping, fresh raspberries, and/or fresh mint (optional)

1. For Torte, heat 6 tablespoons butter, 4 ounces
unsweetened chocolate, milk, preserves and coffee crystals
in small saucepan, whisking frequently until chocolate is almost

2. Remove pan from heat; continue whisking until chocolate is
melted and mixture is smooth. Whisk in egg yolk and vanilla. Add
Equal?, whisking until smooth.

3. Lightly grease bottom of an 8-inch round cake pan and line
with parchment or waxed 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.

4. Bake in preheated 350?F oven 20 to 25 minutes or until wooden
pick inserted in center comes out clean. Do Not over bake.

5. Carefully loosen side of cake from pan with small sharp knife,
which will keep cake from cracking as it cools. Cool cake completely
in pan on wire rack. Cover and refrigerate 1 to 2 hours or until

6. For Rich Chocolate Galze, melt 1 ounce semi-sweet
chocolate and 1 tablespoon butter in small saucepan, stirring

7. 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. Cut cake into wedges.

Makes 12 servings.

* May substitute 36 packets sugar sweetener

Nutrition Information Per Serving:

calories 145, protein 3 g, carbohydrate 9 g, fat 12 g, cholesterol
36 mg, sodium 116 mg.

Food Exchanges: 1/2 starch, 2 fat.

A rich decadent almost flourless cake for the true chocolate lover.
It has 46% fewer calories than a traditional cake of its type.
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