Chocolate Torte Recipe

Name: Chocolate Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup margarine, softened; 2 cups sugar, divided; 2 egg whites; 1 egg; 1 cup nonfat buttermilk; 1/2 cup water; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup unsweetened cocoa; Vegetable cooking spray; 3/4 cup no-sugar-added raspberry spread; 2/3 cup unsweetened cocoa; 1/4 cup cornstarch; 1 cup 1% low-fat milk; 1/4 teaspoon vanilla extract; Fresh raspberries (optional); Fresh mint sprigs (optional)

Servings: persons

1/2 cup margarine, softened
2 cups sugar, divided
2 egg whites
1 egg
1 cup nonfat buttermilk
1/2 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsweetened cocoa
Vegetable cooking spray
3/4 cup no-sugar-added raspberry spread
2/3 cup unsweetened cocoa
1/4 cup cornstarch
1 cup 1% low-fat milk
1/4 teaspoon vanilla extract
Fresh raspberries (optional)
Fresh mint sprigs (optional)

1
Beat margarine at medium speed of an electric mixer until creamy; add 1 1/2 cups sugar, beating until fluffy. Add egg whites and egg, one at a time, beating after each addition. Combine buttermilk and water. Combine flour and next 3 ingredients; add to margarine mixture alternately with buttermilk mixture. Mix after each addition.
2
Pour batter into 2 (8-inch) round cakepans coated with cooking spray. Bake at 350u00b0 for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Let cool.
3
Stir raspberry spread well. Slice each cake layer in half horizontally. Place 1 layer on plate; spread with 1/4 cup raspberry spread. Repeat with next 2 layers; top with fourth layer. Cover and chill.
4
Combine remaining 1/2 cup sugar, 2/3 cup cocoa, and cornstarch in top of a double boiler. Stir in milk. Bring water to a boil. Reduce heat to low; cook, stirring constantly, 18 minutes or until of spreading consistency. Stir in vanilla. Cover and chill. Spread on top and sides of cake. If desired, garnish with raspberries and mint sprigs.

1378

kcal

Calories

Fat

206

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup margarine, softened, 2 cups sugar, divided, 2 egg whites, 1 egg, and more.

Yes, Chocolate Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Torte

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