Chocolate Raspberry Torte

Ingredients:

• ½ cup plus 2 tsps unsweetened cocoa
• 1 cup all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• 1¼ cups granulated sugar
• 1 cup low-fat milk
• 1 oz unsweetened chocolate, melted
• 1½ tsp vanilla extract
• 4 large egg whites
• ¼ cup seedless raspberry jam
• 1 Tbsp confectionary sugar
• 3 pints fresh raspberries

Directions:

1. Heat oven to 350 degrees F
2. Lightly coat a 9-inch round cake pan with vegetable cooking spray. Coat bottom and sides with 2 tsp cocoa
3. Sift flour, baking soda, and salt into a large bowl
4. Combine milk and remaining ½ 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 ¼ cup granulated sugar. 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
7. Pour batter into prepared pan. Bake 40 minutes, until a toothpick inserted in center of cake comes out clean
8. Cool on a wire rack 15 minutes. Invert cake onto a plate to unmold; invert again onto wire rack and cool completely
9. Split cake into two layers. Remove top layer; place bottom layer on serving plate. Spread jam over bottom layer; place top layer over jam, cut side down. Garnish with ½ cup fresh raspberries per serving. Sift with confectioners' sugar over top

This is an official 5 a Day recipe. Each serving is one 5 A Day serving.

Serves 12

Nutritional Analysis

Calories: 188
Protein: 4g Fat: 2 g
Percentage of calories from fat: 10
Carbohydrate: 39 g
Fiber: 3 g
Sodium: 148 mg

Recipe Courtesy the National Cancer Institute.