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Light and Luscious Chocolate Torte recipe

A splendid chocolate torte that looks andtastes like you shouldn’t indulge — but go ahead, it’s lusciouslylow-fat…and uses very little sugar, too!

Recipe: Light and LusciousChocolate Torte

Torte:1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon baking soda1/3 cup 56 to 60% vegetable oil spread,softened
1/2 cup granulated sugar
1/4 cup plus 2 tablespoons frozen egg substitute, thawed
1 teaspoon vanilla extract
2/3 cup skim milk
Chocolate Filling:1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1 (1.3 ounce) envelope dry whipped topping mix
2 tablespoons granulated sugar
1 tablespoon unsweetened cocoa powder

  • Heat oven to 350°F (175°C).Grease and flour two 8-inch round layer pans;line bottoms with parchment or wax paper. Grease and flour paper.
  • For Cake: In a medium bowl, combine flour,cocoa, baking powder and baking soda; set aside.
  • In a large bowl, beat vegetable oil spreadand sugar until well blended; add egg substitute and vanilla.
  • Add flour mixture alternately with milkto sugar mixture, beating well.
  • Divide batter into prepared pans.
  • Bake 15 to 20 minutes or until woodenpick inserted in center comes out clean; cool in pans 10 minutes.Invert onto wire rack; remove wax paper. Cool completely.
  • For Chocolate Filling: Sprinkle gelatinover cold water; let stand 2 minutes to soften. Add boiling water; stir until gelatin dissolvesand mixture is clear. Cool 10 minutes.
  • In a small bowl, beat topping mix, sugar,cocoa (plus skim milk and vanilla as directed on package of whippedtopping) until topping thickens. Addgelatin mixture; beat until blended and stiffened. Use immediately.
  • Spread half of filling on top of eachlayer. Stack layers and refrigerate. Refrigerate leftover cake.

    Makes 12 servings.

    Sorry, nutritional analysis was not available.

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