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Chocolate Torte with Raspberry Cream Top




Source of Recipe


unknown


List of Ingredients




For Torte:
Non-stick spray such as butter flavored Pam
granulated Splenda to taste (to sprinkle into pan before use)
1 cup butter
8 ounces unsweetened baking chocolate, chopped
1-1/4 cups granulated Splenda
4 extra-large eggs
1/2 teaspoon salt
2 Tablespoons stone-ground whole wheat flour

for Raspberry Cream:
1 cup whipping cream
3 Tablespoons granulated Splenda
1 cup raspberries

Recipe



Using non-stick spray, generously spray bottom and sides of a 9-inch
spring-form pan; sprinkle with granulated Splenda. Tap out excess. Line
the outer bottom and 2 inches up the side of the spring-form pan with foil
or baker's parchment.

Combine butter and chocolate in a medium bowl, microwave at medium, stirring
frequently, until blended. Set aside.

Whisk Splenda and eggs together in a bowl. Stir in the flour and salt. Add
the chocolate mixture and mix well. Spoon into the prepared pan. Place the
spring-form pan in a larger baking pan. Add boiling water to reach 1/2 inch
up the side of the pan. Bake at 325 degrees for 1 hour or until the top is
firm and a wooden pick inserted in the middle comes out with some moist
crumbs attached. Middle of torte may sink as it cools--that is ok.

Cool until almost completely cooled, and then remove side of pan. Remove
the spring-form pan and transfer cake to a wire rack to cool completely.
Place on a serving platter; slice and serve with Raspberry Cream.

Raspberry Cream: Beat the Whipping cream, Splenda and raspberries in a
mixer bowl until soft peaks form, scraping the bowl occasionally. Re-warm
torte in microwave, if desired, before adding topping to each serving.
SERVINGS: 10