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Chocolate Raspberry Torte

  • Wednesday, August 28, 2013

Ingredients and PreparationIngredients
Measures
Unsweetened cocoa
½ cup + 2 teaspoons
All-purpose flour
1 cup
Baking soda
½ teaspoon
Salt
¼ teaspoon
Granulated sugar
1¼ cups
Fat-free milk
1 cup
Unsweetened chocolate, melted
1 ounce
Vanilla extract
1½ teaspoons
Large egg whites

Seedless raspberry jam
¼ cup
Confectionary sugar
1 tablespoon
Fresh raspberries
3 pints
1.    Directions
2.    Heat oven to 350°F.
3.    Lightly coat a 9-inch round cake pan with vegetable cooking spray. Coat bottom and sides with 2 teaspoons of cocoa.
4.    Sift flour, baking soda, and salt into a large bowl.
5.    Combine milk and remaining ½ cup cocoa in a small saucepan. Whisk over medium heat for 5 minutes until mixture thickens.
6.    Remove from heat and whisk in melted chocolate and vanilla until smooth. Whisk cocoa mixture into dry ingredients until blended.
7.    Beat egg whites in a large mixer bowl on medium speed until foamy. Gradually beat in remaining ¼ cup granulated sugar.
8.    Gradually increase speed to medium-high, and beat to stiff peaks. Gently fold one-third of egg whites into chocolate mixture with a rubber spatula. Then fold in remaining whites just until smooth.
9.    Pour batter into prepared pan.
10.Bake 40 minutes, until a toothpick inserted in center of cake comes out clean.
11.Cool on a wire rack 15 minutes.
12.Invert cake onto a plate. Invert again onto wire rack and cool completely.
13.Split cake into two layers. Remove top layer. Place bottom layer on serving plate.
14.Spread jam over bottom layer; place top layer over jam, cut side down.
15.Garnish with ½ cup fresh raspberries per serving.
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16.Sift with confectioners’ sugar over top.
 

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