Susan and Allan asked us to bring dessert. Since Frank was coming, and is diabetic, I made a low fat chocolate torte.
Chocolate Torte (Makes 12 small slices if you are diabetic; 8 nicer sized slices if you are not)
Chocolate Tort Ingredients:
3/4 cup low fat milk
1/3 cup unsweetened cocoa powder
2 ounces unsweetened chocolate, chopped
1 tablespoon balsamic vinegar
3 egg whites
Nonstick cooking spray
3/4 cup all-purpose flour
2/3 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup granulated sugar
Raspberry Sauce Ingredients:
12 ounces frozen raspberries (up to 10% blackberries or blueberries)1/4 cup brown sugar
2 tablespoons orange juice
1 tablespoons cornstarch
1/2 cup ice water
Torte Instructions:
1. Put 3 egg whites in a medium bowl and let them come to room temperature. (maybe 30 minutes?) Preheat oven to 350 degrees F.
2. Heat milk and cocoa powder in pan over medium heat, whisking until mixture just comes to a boil. Remove from heat.
3. Mix in unsweetened chocolate bit and vinegar until smooth. Let cool to room temperature.
4. Slip a parchment circle on the bottom of an an 8-inch springform pan before closing it. Lightly coat an 8-inch springform pan with nonstick cooking spray; set aside.
5. In a large bowl, whisk together flour, the 2/3 cup granulated sugar, the baking powder, baking soda, and salt. Stir in cooled chocolate mixture into flour mixture until well combined - this will be very thick. Set aside.
6. Beat egg whites with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the 1/4 cup granulated sugar, about 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight).
7. Gently fold one-third of the beaten egg whites into the chocolate mixture. Fold in the remaining beaten egg whites just until combined. Spread batter in prepared baking pan. Sprinkle almonds over batter (if using)
8. Bake 25 to 28 minutes or until a wooden toothpick inserted near the center comes out clean.
9. Cool in pan on wire rack for 15 minutes. Remove side of pan. Cool completely.
(You may be able to move the torte ONCE to a flat serving plate - support carefully and consider keeping the parchment paper!)
Sauce Instructions:
10. Combine the raspberries, sugar, and orange juice in a saucepan.
11. Whisk the cornstarch into the cold water until smooth. Add the cornstarch mixture to the saucepan and bring to a boil.
12. Simmer for about 5 minutes, stirring constantly (or until the desired consistency is reached. The sauce will thicken ambit more as it cools.)
13. Puree the sauce with a handheld immersion blender
14. Strain it through a fine sieve. (There will be lots of seeds - if your sieve is not fine enough, strain through a flour sifter)
15. Let sauce cool, and refrigerator until time to serve.
Plating Instructions:
1. Slice according to your audience.
2. Drizzle torte with raspberry sauce before serving.
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