This rich, luscious cake is so good and extremely satisfying, you won’t believe it’s diabetic. Fresh raspberries and mint give a refreshingly contrasting flavor.
Makes 12 servings
- 6 tablespoons butter or margarine
- 1/3 cup fat-free milk
- 4 ounces unsweetened chocolate
- 1/3 cup sugar-free apricot preserves or apricot spreadable fruit
- 1 egg yolk
- 2 teaspoon instant coffee powder
- 1 teaspoon vanilla
- 1 ½ cups sugar substitute (Equal or Splenda)
- 3 egg whites
- 1/8 teaspoon cream of tartar
- ¼ cup all-purpose flour
- 1/8 teaspoon salt
- 1 tablespoon butter or margarine
- 1 ounce semisweet chocolate
- Whipped topping, fresh raspberries and/or mint
- Preheat oven to 350°F. Lightly grease the bottom of an 8-inch round cake pan and line with wax paper.
- In a small saucepan, heat butter, chocolate, coffee powder, milk and preserves. Whisk until chocolate is melted.
- Remove from heat. Continue whisking until chocolate is melted and mixture is smooth. Whisk in egg and vanilla. Add sugar substitute, whisking until smooth.
- In a large bowl, whip egg whites and cream of tartar to stiff peaks. Fold in chocolate mixture into egg whites. Combine flour and salt and fold in the egg mixture. Pour into prepared pan.
- Bake for 20 to 25 minutes or until toothpick inserted near the center comes out clean. Take care not to over bake the torte.
- Carefully loosen the cake from the sides of the pan with a small sharp knife to keep it from cracking as it cools. Cool cake completely in pan on a wire rack. Cover and refrigerate for 1 to 2 hours.
- To make the chocolate glaze, melt chocolate and butter in a small saucepan. Stir constantly.
- Remove cake from pan and place on serving plate. Pour chocolate glaze over the top of the cake, letting it run down the sides. Let the cake stand for one hour or until the glaze is set.
- Garnish the top of the cake with prepared whipped topping, fresh raspberries and mint.
Nutrients per serving
Serving size: 1 slice
starch 1 1/2