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  Unbleached flour 1 1⁄2 Cup (24 tbs)
  Oat flour 1 Cup (16 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  Cocoa powder 1⁄2 Cup (8 tbs)
  Baking soda 2 Teaspoon
  Coffee/Water 1 Cup (16 tbs), cooled to room temperature
  Skim milk 1 1⁄2 Cup (24 tbs)
  Vanilla extract 2 Teaspoon
  Raspberry jam/Fruit spread 3⁄4 Cup (12 tbs)
  Light whipped topping 1 1⁄4 Cup (20 tbs)
  Nonfat raspberry yogurt 1⁄3 Cup (5.33 tbs)

1. In a large bowl, combine the flours, sugar, cocoa, and baking soda, and stir to mix well. Add the coffee or water and the milk and vanilla extract, and mix with a wire whisk until the batter is smooth. (The batter will be thin.)
2. Coat four 8-inch round pans with nonstick cooking spray. Divide the batter among the pans, and bake at 350°F for 18 to 20 minutes, or just until the top springs back when lightly touched and a wooden toothpick inserted in the center comes out clean. Be careful not to overbake. Let the cakes cool to room temperature in the pans.
3. Invert 1 cake onto a serving platter, and spread with 1/4 cup of the jam. Add the next two layers, spreading each with jam. Top with the final layer.
4. Place the whipped topping in a small bowl, and gently fold the yogurt into the topping. Spread the frosting over the sides and top of the cake. Chill the cake for several hours.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3443 Calories from Fat 260

% Daily Value*

Total Fat 30 g46.5%

Saturated Fat 14.6 g73.1%

Trans Fat 0 g

Cholesterol 8.6 mg2.9%

Sodium 3031.6 mg126.3%

Total Carbohydrates 786 g262.2%

Dietary Fiber 51.3 g205.2%

Sugars 485.9 g

Protein 74 g148.8%

Vitamin A 0.6% Vitamin C 7%

Calcium 82.6% Iron 166.5%

*Based on a 2000 Calorie diet


Chocolate Raspberry Torte Recipe