Rich Chocolate Torte 

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This decadent, chocolatey treat is perfect for a special occasion! It’s guilt-free too, with a 46% calorie reduction from traditional recipes.

Suggestions:

Allow an extra 2-3 hours for cake to chill and set.

Ingredients:

6 Tbsp margarine

115 g dark chocolate

1/3 cup skim milk

1/3 cup diet apricot jam

2 tsp instant cofee

1 egg yolk

1 tsp vanilla

1 1/2 cup Equal® Spoonful (or 36 packets Equal® sweetener)

3 egg whites

1/8 tsp cream of tartar

1/4 cup plain flour

1/8 tsp salt

30 g dark chocolate, extra (for rich chocolate glaze)

1 Tbsp margarine, extra (for rich chocolate glaze)

Directions:

Lightly grease bottom of 8-inch cake tin and line with baking paper. Preheat oven to 175°C.

Heat butter, chocolate, milk, jam and coffee in small saucepan, whisking frequently until chocolate is almost melted.

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.

In a large bowl, beat egg whites and cream of tartar to stiff peaks. Fold chocolate mixture into egg whites; fold in combined flour and salt. Pour cake batter into prepared cake tin.

Bake in preheated oven for 20 to 25 minutes, or until wooden skewer inserted in centre comes out clean. Be careful not to over bake.

Carefully loosen side of cake from tin with small sharp knife, which will keep cake from cracking as it cools. Cool cake completely in tin on a wire rack; then refrigerate 1 to 2 hours or until chilled.

Remove cake from tin and place on serving plate. Pour Rich Chocolate Glaze over top of cake, letting it run down sides. Let cake stand for about 1 hour or until glaze is set. Garnish top of cake with fresh raspberries and fresh mint, if desired.

Rich Chocolate Glaze:
Melt chocolate and butter in small saucepan, stirring frequently.

Author:

Merisant/Equal®
Equal®

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