• Chocolate Raspberry Torte

    Nutrition Facts

    Serving Size 1/12 of cake
    Calories 200
    Calories from Fat 20
    Total Fat 3 g
    Saturated Fat 1 g
    Cholesterol 0 mg
    Sodium 120 mg
    Total Carbohydrate 45 g
    Dietary Fiber 6 g
    Sugars 29 g
    Proteins 4 g
    Vitamin A 2% DV
    Vitamin C 25% DV
    Calcium 4% DV
    Iron 8% DV
    Percent Daily Values (DV) are based on a 2,000 calorie diet.

    Servings and Times

    Servings 12
    Preparation Time 2 hours
    Cups of Fruits and Vegetables Per Person:  1.0

    Ingredients and Preparation

    Ingredients Measures
    Unsweetened cocoa ½ cup + 2 teaspoons
    All-purpose flour 1 cup
    Baking soda ½ teaspoon
    Salt ¼ teaspoon
    Granulated sugar 1¼ cups
    Fat-free milk 1 cup
    Unsweetened chocolate, melted 1 ounce
    Vanilla extract 1½ teaspoons
    Large egg whites
    Seedless raspberry jam ¼ cup
    Confectionary sugar 1 tablespoon
    Fresh raspberries 3 pints
    Directions
    1. Heat oven to 350°F.
    2. Lightly coat a 9-inch round cake pan with vegetable cooking spray. Coat bottom and sides with 2 teaspoons of cocoa.
    3. Sift flour, baking soda, and salt into a large bowl.
    4. Combine milk and remaining ½ cup cocoa in a small saucepan. Whisk over medium heat for 5 minutes until mixture thickens.
    5. Remove from heat and whisk in melted chocolate and vanilla until smooth. Whisk cocoa mixture into dry ingredients until blended.
    6. Beat egg whites in a large mixer bowl on medium speed until foamy. Gradually beat in remaining ¼ cup granulated sugar.
    7. 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.
    8. Pour batter into prepared pan.
    9. Bake 40 minutes, until a toothpick inserted in center of cake comes out clean.
    10. Cool on a wire rack 15 minutes.
    11. Invert cake onto a plate. Invert again onto wire rack and cool completely.
    12. Split cake into two layers. Remove top layer. Place bottom layer on serving plate.
    13. Spread jam over bottom layer; place top layer over jam, cut side down.
    14. Garnish with ½ cup fresh raspberries per serving.
    15. Sift with confectioners’ sugar over top.

    Diabetic ExchangeFruit: 0; Vegetables: 0; Meat: 0; Milk: 0; Fat: 0; Carbs: 2; Other: 0Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.

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