Signature Recipes

This recipe from Jenny Craig’s Holiday Classics cookbook is ideal for chocophiles who are on sugar restricted diets. It doesn’t sacrifice the beauty or taste of chocolate!

Bittersweet Chocolate Torte

6 Tbls stick butter or margarine
4 oz. unsweetened chocolate
1/3 cup nonfat milk
1/3 cup sugar-free apricot preserves or apricot spreadable fruit
2 tsps instant coffee crystals
1 egg yolk
1 tsp vanilla
1 ½ cups Equal Spoonful or 36 packets Equal sweetener
3 egg whites
1/8 tsp cream of tartar
¼ cup all-purpose flour
1/8 tsp salt
1 oz semi-sweet chocolate
1 Tbl stick butter or margarine

For Torte, heat 6 Tbls butter, 4 oz unsweetened chocolate, milk, preserves and coffee crystals in small saucepan, whisking frequently until chocolate is almost melted. Remove pan from heat; continue whisking until chocolate is melted and mixture is smooth. Whisk in egg yolk and vanilla; add Equal, whisking until smooth.

Lightly grease bottom of 8-inch round cake pan and line with parchment or waxed paper.

Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in combined flour and salt.

Pour cake batter into pan.  Bake in preheated 350 degree oven 20 to 25 minutes or until wooden pick inserted in center comes out clean. Do not overbake. Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools. Cool cake completely in pan on wire rack; refrigerate 1 to 2 hours or until chilled.

For Rich Chocolate Glaze, melt 1 oz semi-sweet chocolate and 1 Tbl butter in small saucepan, stirring frequently.

Remove cake from pan and place on serving plate. Pour Rich Chocolate Glaze over top of cake, letting it run down sides. Let cake stand about 1 hour or until glaze is set.

Yield: 12 servings.  Per serving: 145 calories, 9g carbohydrate, 3g protein, 12g fat, 36mg cholesterol, 116mg sodium.

Used with permission.