(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

DessertsCakes & Dessert Bread 2CHOCOLATE CAKES >>>>> >  Chocolate Raspberry Torte



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Serves 12
Each serving is one 5 A Day serving

1/2 cup plus 2 tsps unsweetened cocoa
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 1/4 cups granulated sugar
1 cup low-fat milk
1 oz unsweetened chocolate, melted
1 1/2 tsp vanilla extract
4 large egg whites
1/4 cup seedless raspberry jam
1 Tbsp confectionary sugar
3 pints fresh raspberries

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 into a large bowl.

Combine milk and remaining ½ cup 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 ¼ cup granulated sugar. 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. 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 to unmold; 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 ½ cup fresh raspberries per serving. Sift with confectioners’ sugar over top.

Nutritional analysis per serving: Calories 188, Protein 4g, Fat 2g, Percentage Of Calories From Fat 10, Carbohydrate 39g,Fiber 3g, Sodium 148mg.


Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.


  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages