You are here

Chocolate Raspberry Torte's picture
  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.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (18 votes)