Chocolate Raspberry Torte
|Fat free milk||1⁄2 Cup (8 tbs)|
|Unsweetened cocoa powder||1⁄4 Cup (4 tbs)|
|Unsweetened chocolate||1 Ounce, chopped|
|Unsweetened cocoa powder||2 Teaspoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Baking powder||1⁄4 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Granulated sugar||2 Tablespoon|
|Powdered sugar||2 Teaspoon, sifted|
|Raspberries||1⁄2 Cup (8 tbs)|
In a medium mixing bowl allow egg whites to stand at room temperature for 30 minutes.
Meanwhile, in a small saucepan combine milk and the 1/4 cup cocoa powder.
Cook and stir over medium heat about 5 minutes or until mixture is thickened.
Remove from heat.
Stir in unsweetened chocolate and vanilla until smooth.
Cool to room temperature.
Lightly coat an 8x4x2-inch loaf pan with cooking spray.
Coat bottom and sides with the 2 teaspoons cocoa powder; set aside.
In a large bowl stir together flour, the 1/2 cup granulated sugar, the baking powder, baking soda, and salt.
Stir cooled chocolate mixture into flour mixture until blended (batter will be thick); set aside.
Beat egg whites with an electric mixer on medium speed until soft peaks form.
Gradually add the 2 tablespoons granulated sugar, beating on medium-high speed until stiff peaks form (tips stand straight).
Gently fold one-third of the beaten egg whites into the chocolate mixture to lighten.
Fold in the remaining beaten egg whites just until smooth.
Spread batter in the prepared baking pan.
Bake in a 350° oven for 30 minutes or until a wooden toothpick inserted near the center comes out clean.
Cool in pan on a wire rack for 15 minutes.
Invert cake onto a serving plate; invert again onto wire rack and cool completely.