Bittersweet Chocolate Torte
This delicious torte is from Julie. You really won't believe it's low in fat.
6 - large eggs
3/4 cup minus 1 Tbsp. sugar
1 tsp. vanilla
1/2 cup plus 1 Tbsp. flour, sifted
1/2 cup cocoa, sifted
1 tsp. allspice
1 tsp. cinnamon
1/4 tsp. nutmeg
3/4 cup all-fruit spread
FROSTING:
1-1/2 cups part-skim ricotta cheese, room temp.
1/4 cup plus 2 Tbsp. cocoa
2 Tbsp. instant espresso powder
3 Tbsp. sugar
2 tsp. vanilla
1/8 tsp. salt
In a large bowl, beat at high speed, eggs, sugar and vanilla until thick and tripled in volume, about 7 minutes. In a medium bowl, sift together flour, cocoa, allspice, cinnamon and nutmeg. Using a large rubber spatula, quickly and gently fold in the dry ingredients until smooth. Divide the mixture between two 8inch round cake pans sprayed with nonstick cooking spray. Bake at 350 degrees until a toothpick inserted in the center comes out clean, about 15 minutes. Cool completely in the pans set on racks. Meanwhile, to make the frosting in a food processor, process the ricotta cheese, cocoa, espresso powder, sugar, vanilla and salt until smooth. Cover and chill until ready to use. When cake is cool, turn it out of the pans. With a long serrated knife, split each layer in half horizontally and spread the bottom half of each layer with half of the all-fruit spread. Carefully replace the top halves. Spread half of the frosting evenly over the top of one of the filled layers. Stack the second filled layer on top of the first. Swirl the remaining frosting over the sides and top of cake. Garnish with strawberries, raspberries or fresh fruit of the season. Serves twelve 2-inch slices.
Nutrition information per serving:
221 calories
8 g. protein
6 g. fat
35 g. carbohydrates
116 mg. cholesterol
82 mg. sodium
6 - large eggs
3/4 cup minus 1 Tbsp. sugar
1 tsp. vanilla
1/2 cup plus 1 Tbsp. flour, sifted
1/2 cup cocoa, sifted
1 tsp. allspice
1 tsp. cinnamon
1/4 tsp. nutmeg
3/4 cup all-fruit spread
FROSTING:
1-1/2 cups part-skim ricotta cheese, room temp.
1/4 cup plus 2 Tbsp. cocoa
2 Tbsp. instant espresso powder
3 Tbsp. sugar
2 tsp. vanilla
1/8 tsp. salt
In a large bowl, beat at high speed, eggs, sugar and vanilla until thick and tripled in volume, about 7 minutes. In a medium bowl, sift together flour, cocoa, allspice, cinnamon and nutmeg. Using a large rubber spatula, quickly and gently fold in the dry ingredients until smooth. Divide the mixture between two 8inch round cake pans sprayed with nonstick cooking spray. Bake at 350 degrees until a toothpick inserted in the center comes out clean, about 15 minutes. Cool completely in the pans set on racks. Meanwhile, to make the frosting in a food processor, process the ricotta cheese, cocoa, espresso powder, sugar, vanilla and salt until smooth. Cover and chill until ready to use. When cake is cool, turn it out of the pans. With a long serrated knife, split each layer in half horizontally and spread the bottom half of each layer with half of the all-fruit spread. Carefully replace the top halves. Spread half of the frosting evenly over the top of one of the filled layers. Stack the second filled layer on top of the first. Swirl the remaining frosting over the sides and top of cake. Garnish with strawberries, raspberries or fresh fruit of the season. Serves twelve 2-inch slices.
Nutrition information per serving:
221 calories
8 g. protein
6 g. fat
35 g. carbohydrates
116 mg. cholesterol
82 mg. sodium