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Bittersweet Chocolate Torte |
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Ingredients:
6 tablespoons margarine
4 ounces unsweetened chocolate
1/3 cup skim milk
1/3 cup apricot preserves with NutraSweet® brand sweetener
or apricot spreadable fruit
2 teaspoons instant espresso coffee crystals
1 egg yolk
1 teaspoon vanilla
10-3/4 teaspoons Equal® for Recipes or 36 packets Equal® sweetener
or 1-1/2 cups Equal® Spoonful?
3 egg whites
1/8 teaspoon cream of tartar
1/4 cup all-purpose flour
1/8 teaspoon salt Instructions:
Heat margarine, chocolate, milk, apricot preserves, and espresso crystals in small saucepan, whisking frequently, until chocolate is almost melted. Remove pan from heat; continue whisking until chocolate is melted and mixture is smooth. Whisk in egg yolk and vanilla; add Equal®, whisking until smooth.
Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in combined flour and salt.
Lightly grease bottom of 9-inch round cake pan and line with parchment or baking paper. Pour cake batter into pan. Bake in preheated 350oF oven until cake is just firm when lightly touched, 18 to 20 minutes and toothpick comes out clean (do not overbake). Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools. Cool cake completely in pan on wire rack; refrigerate until chilled, 1 to 2 hours.
Remove cake from pan and place on serving plate. Nutrition Facts:
Servings: 12
Amount Per Serving: Calories 139
Fat 11g, Cholesterol 18 mg
Carbohydrates 11 g, Sodium 108 mg,
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