Bittersweet Chocolate Torte

A rich decadent almost flourless cake for the true chocolate lover. 

5PP per serve

12 serves

Ingredients

TORTE:
150 grams butter
100 grams unsweetened chocolate
1/3 cup fat-free milk
1/3 cup sugar-free apricot preserves or apricot spreadable fruit
2 teaspoons instant coffee crystals
1 egg yolk
1 teaspoon vanilla
3/4 cups Equal® Spoonful
3 egg whites
1/8 teaspoon cream of tartar
1/4 cup all-purpose flour
1/8 teaspoon salt

RICH CHOCOLATE GLAZE:
25 grams semi-sweet chocolate
25 grams butter
Whipped topping, fresh raspberries, and/or fresh mint (optional)

Preparation

• For Torte, heat 150 grams butter, 100 grams unsweetened chocolate, milk, preserves and coffee crystals in small saucepan, whisking frequently until chocolate is almost melted.
• Remove pan from heat; continue whisking until chocolate is melted and mixture is smooth. Whisk in egg yolk and vanilla. Add Equal®, whisking until smooth.
• Lightly grease bottom of a 20cm (8-inch) round cake pan and line with parchment or waxed paper. Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in combined flour and salt. Pour cake batter into pan.
•  Bake in preheated 180°C oven 20 to 25 minutes or until wooden pick inserted in center comes out clean. Do not overbake. Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools. Cool cake completely in pan on wire rack. Cover and refrigerate 1 to 2 hours or until chilled.
• For Rich Chocolate Glaze, melt 25 grams semi-sweet chocolate and 25 grams butter in small saucepan, stirring frequently.
• Remove cake from pan and place on serving plate. Pour Rich Chocolate Glaze over top of cake, letting it run down sides. Let cake stand about 1 hour or until glaze is set. Garnish top of cake with prepared whipped topping, fresh raspberries and fresh mint, if desired. Cut cake into wedges.

....from Chris (Newtown)