Chocolate Raspberry Torte

Can dessert be nutritious and still taste luscious? You bet. Here's a Chocolate Raspberry Torte to die for. What's great about this dessert is that every serving counts as a serving of fruit -- and it's low calorie to boot.

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 1/2 cup of cocoa in a small saucepan. Whisk over medium heat for five 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 1/4 cup of 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 1/2 cup fresh raspberries per serving. Sift with confectioners' sugar over top.

Serves 12
Calories: 188
Protein: 4g
Fat: 2g
Percentage of calories from Fat: 10
Carbohydrates: 39g
Fiber: 3g
Sodium: 148mg

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External Source 5 A Day Program

This article was reviewed and updated June 2007.

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