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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