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Bittersweet Chocolate Torte Recipe

Diabetic Friendly Recipe

Sometimes chocolate is best when its left bittersweet. This Bittersweet Chocolate Torte is one of those times! Rich chocolate flavor with an equally rich Chocolate Glaze topping.

Rich Bittersweet Chocolate

Recipe Ingredients

6 tablespoons margarine
4 ounces unsweetened chocolate
1/3 cup skim milk
1/3-cup apricot preserves
2 teaspoons instant coffee crystals
1 egg yolk
1 teaspoon vanilla
36 packets artificial sweetener or 1-1/2 cups measurable sweetener
3 egg whites
1/8 teaspoon cream of tarter
1/4 cup all-purpose flour
1/8 teaspoon salt
Rich Chocolate Glaze - optional (recipe below)

Recipe Directions

Heat margarine, chocolate, milk, apricot preserves and coffee crystals in small pan, 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 sugar substitute, whisking until smooth. Beat the egg whites and cream of tarter to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in combined flour and salt. Lightly grease bottom of 8-inch round cake pan and line with parchment or baking paper. Pour cake batter in pan.

Bake in preheated oven, 350-degree oven until cake is just firm when lightly touched, 20 to 25 minutes, and toothpick comes out clean (Be careful to 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; refrigerate until chilled, one to two hours. Remove cake from pan and place on serving plate. Spread with Rich Chocolate Glaze, if desired.

Rich Chocolate Glaze

Chocolate Glaze 1/4 cup skim milk
2 ounces unsweetened chocolate, cut into small pieces
1/2 cup sugar substitute for recipes, or 12 packets sweetener

Heat milk and chocolate in small saucepan, whisking frequently, until almost melted; remove from heat and whisk until chocolate is melted and smooth. Whisk in sugar substitute. Cool to room temperature, refrigerate glaze, if necessary, until thick enough to spread. Recipe makes about 1-cup of glaze.

Nutrition Information (per slice without glaze)

Recipe makes 12 servings
Calories: 139; Total Fat:: >11g; Protein: 3g; Carbohydrates: 11mg; Cholesterol: 18mg; Sodium: 108mg;

Exchanges:  1/2 Bread, 2 Fat

Nutrition information for glaze only:

Yield: 1-cup glaze:
Calories: 30; Total Fat: 3g; Protein: 1g; Carbohydrates: 3mg; Cholesterol: 18mg; Sodium: 3mg
Exchanges:  1/2 Fat

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