Chocolate Raspberry Torte
Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
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 TOP
| Servings | 12 |
| Preparation Time | 2 hours |
Cups of Fruits and Vegetables Per Person: 1.0
Ingredients and Preparation TOP
| 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 | 4 |
| Seedless raspberry jam | ¼ cup |
| Confectionary sugar | 1 tablespoon |
| Fresh raspberries | 3 pints |
- Directions
- Heat oven to 350°F.
- Lightly coat a 9-inch round cake pan with vegetable cooking spray. Coat bottom and sides with 2 teaspoons of cocoa.
- Sift flour, baking soda, and salt into a large bowl.
- Combine milk and remaining ½ cup cocoa in a small saucepan. Whisk over medium heat for 5 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 ¼ cup 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. 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 ½ cup fresh raspberries per serving.
- Sift with confectioners’ sugar over top.
Diabetic Exchange
Fruit: 0; Vegetables: 0; Meat: 0; Milk: 0; Fat: 0; Carbs: 2; Other: 0
Diabetic 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.