CHOCOLATE RASPBERRY TORTE
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.
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