Chocolate Raspberry Torte
Chocolate Raspberry Torte
| Ingredients | Measures |
| Unsweetened cocoa | 1/2 cup + 2 Tsp |
| All-purpose flour | 2 cup |
| Baking soda | 1/2 Tsp |
| Salt | 1/4 Tsp |
| Granulated sugar | 1 1/4 cups |
| Fat-free milk | 1 cup |
| Unsweetened chocolate, melted | 1 oz |
| Vanilla extract | 1 1/2 Tsp |
| Egg whites | 4 Large |
| Seedless raspberry jam | 1/4 cup |
| Confectionary sugar | 1 Tsp |
| Fresh raspberries | 3 pints |
Preparation:
1. Heat oven to 350°F.
2. Lightly coat a 9-inch round cake pan with vegetable cooking spray. Coat bottom and sides with 2 teaspoons of cocoa.
3. Sift flour, baking soda, and salt into a large bowl.
4. Combine milk and remaining 1/2 cup cocoa in a small saucepan. Whisk over medium heat for 5 minutes until mixture thickens.
5. Remove from heat and whisk in melted chocolate and vanilla until smooth. Whisk cocoa mixture into dry ingredients until blended.
6. Beat egg whites in a large mixer bowl on medium speed until foamy. Gradually beat in remaining 1/4 cup granulated sugar.
7. 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.
8. Pour batter into prepared pan.
9. Bake 40 minutes, until a toothpick inserted in center of cake comes out clean.
10. Cool on a wire rack 15 minutes.
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