Chocolate Almond Torte With Raspberries Recipe

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Servings: 12

Ingredients

Cost per serving $0.98 view details

Directions

  1. 1. Heat oven to 375 degrees F. Line bottom of 8x3-inch springform pan with wax paper. Lightly coat with nonstick vegetable cooking spray.
  2. 2. Combine 3/4 c. sugar and the cocoa in microwaveproof bowl. Gradually stir in water to make a smooth paste. Chop chocolate and stir in. If not completely melted, microwave on Medium (50% power) 1 to 1 1/2 min.
  3. Whisk in brandy and extract, then yolks.
  4. 3. Beat egg whites with cream of tartar in mixer bowl at medium speed to soft peaks. Gradually beat in remaining 1/4 c. sugar till stiff but not dry.
  5. 4. Whisk flour and almonds into chocolate mix. Fold some of the egg whites into chocolate, then mix in remaining.
  6. 5. Spoon batter proportionately into prepared pan. Bake 30 min, till toothpick inserted in center comes out with moist crumbs. Cold completely on wire rack.
  7. 6. Invert cake onto serving plate; peel off paper. Brush on jelly.
  8. Garnish with berries, if you like. Sift confectioners' sugar over top.
  9. Makes 12 servings.
  10. Prep time: 30 min
  11. Baking Time: 30 min
  12. Degree of difficulty: EasyLow-fatLow-calorieMicrowave

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Nutrition Facts

Amount Per Serving %DV
Serving Size 90g
Recipe makes 12 servings
Calories 190  
Calories from Fat 55 29%
Total Fat 6.52g 8%
Saturated Fat 2.69g 11%
Trans Fat 0.0g  
Cholesterol 35mg 12%
Sodium 25mg 1%
Potassium 155mg 4%
Total Carbs 30.97g 8%
Dietary Fiber 3.9g 13%
Sugars 21.66g 14%
Protein 4.4g 7%
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