Dark Chocolate Torte
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1/4 cup ground almonds (almond flour from a place like Trader Joes works perfectly)3 tbsp plain flour3 ounces (90 grams) dark chocolate, chopped fine1/2 cup cocoa1 cup sugar1/2 cup boiling water2 egg yolks4 egg whites1/4 tsp cream of tartar1 tbsp brandy (optional)
1: Preheat oven to 375 F (190 C). PAM the daylights out of an 8-inch cake pan or springform pan. (It will stick if you skimp on the PAM)
2: Combine chopped chocolate, cocoa and 3/4 cup of the sugar in a large mixing bowl. Pour in the boiling waterand whisk until mixture is smooth and chocolate is melted. It better be nice and lump-free! Whisk in the egg yolks. Add your brandy here, if you wish.
3: Combine the egg whites and cream of tartar in a smaller mixing bowl. Beat until soft peaks form. Gradually sprinkle in the remaining sugar and beat on high speed until stiff. Whisk the flour and almonds into the chocolate. Fold about 1/4 of the egg white mixture into the chocolate mixture to lighten it then fold in the remaining egg whites. Pour into the cake pan.
4: Bake for 25-35 minutes. Silicone pans take less time, stoneware takes more time. set it for about 25 and then check it. It's a thin cake, so don' worry if it doesn't rise the way a normal cake would.
Cut into 10 pieces and enjoy!
P.S.: I added a strawberry/sugar glaze to the top of mine, but it really doesn't need anything at all.
(I found this recipe via another site, and the poster credited it to "Chocolate and the Art of LowFat Desserts.")
Number of Servings: 10
Recipe submitted by SparkPeople user FADEASTRIDE.
2: Combine chopped chocolate, cocoa and 3/4 cup of the sugar in a large mixing bowl. Pour in the boiling waterand whisk until mixture is smooth and chocolate is melted. It better be nice and lump-free! Whisk in the egg yolks. Add your brandy here, if you wish.
3: Combine the egg whites and cream of tartar in a smaller mixing bowl. Beat until soft peaks form. Gradually sprinkle in the remaining sugar and beat on high speed until stiff. Whisk the flour and almonds into the chocolate. Fold about 1/4 of the egg white mixture into the chocolate mixture to lighten it then fold in the remaining egg whites. Pour into the cake pan.
4: Bake for 25-35 minutes. Silicone pans take less time, stoneware takes more time. set it for about 25 and then check it. It's a thin cake, so don' worry if it doesn't rise the way a normal cake would.
Cut into 10 pieces and enjoy!
P.S.: I added a strawberry/sugar glaze to the top of mine, but it really doesn't need anything at all.
(I found this recipe via another site, and the poster credited it to "Chocolate and the Art of LowFat Desserts.")
Number of Servings: 10
Recipe submitted by SparkPeople user FADEASTRIDE.
Nutritional Info Amount Per Serving
- Calories: 172.1
- Total Fat: 5.4 g
- Cholesterol: 41.4 mg
- Sodium: 3.4 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 2.3 g
- Protein: 3.8 g
Member Reviews
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SCMCMILLAN
I have made this a few times now - it is amazing! I am on weight watchers and one portion is three points! Last time I made this I used muffin tins instead of the recommended pan. This way the portion size is all ready!! I'm going to try it with Splenda next time, just to check it out! - 11/30/07