Chocolate Raspberry Torte |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 16 |
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For an elegant ending to the meal, impress guests with this gorgeous guilt-free torte. âThe chocolate cake by itself is truly wonderful, but the light, creamy raspberry filling really makes it special,â says Sharon Kurtz, of Emmaus, Pennsylvania. Ingredients:
2 cups sugar |
1 cup water |
1 cup buttermilk |
2 eggs |
1/2 cup unsweetened applesauce |
1/4 cup canola oil |
2 teaspoons vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 cup baking cocoa |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1 package (8 ounces) reduced-fat cream cheese |
1/2 cup confectioners' sugar |
1/4 cup seedless raspberry jam |
fresh raspberries, mint sprigs and additional confectioners' sugar, optional |
Directions:
1. In a large bowl, beat the sugar, water, buttermilk, eggs, applesauce, oil and vanilla until well blended. Combine the flour, cocoa, baking powder, salt and baking soda; gradually beat into sugar mixture until blended.
2. Transfer to two 9-in. round baking pans coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a small bowl, beat the cream cheese, confectioners' sugar and jam until blended. Split each cake into two horizontal layers. Place a bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. Garnish with raspberries, mint and additional confectioners' sugar if desired. Yield: 16 servings.
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