Low Fat Classic Chocolate Torte
Indulge in the decadence of a rich, *Low Fat Classic Chocolate Torte*—a guilt-free dessert that doesn’t skimp on flavor. Made with bittersweet chocolate, unsweetened cocoa, and whipped egg whites, this lighter twist on the traditional torte offers a moist, airy texture with a deep chocolate essence. Carefully folded ingredients create a delicate crumb while keeping it lower in fat without compromising indulgence. Perfectly balanced with a hint of vanilla and a touch of sweetness, it’s finished with a dusting of powdered sugar for a charming presentation. Ideal for dinner parties or special occasions, this 8-serving treat is ready in under an hour, proving that elegance can be both simple and health-conscious. Keywords: low-fat dessert, healthy chocolate torte, light chocolate cake recipe.
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Recipe Information
Ingredients
- 150 grams bittersweet chocolate
- 30 grams unsweetened cocoa powder
- 60 ml boiling water
- 6 large egg whites
- 3 large egg yolks
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 50 grams all-purpose flour
- 0.5 teaspoon salt
- 15 grams powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Chop the bittersweet chocolate into small pieces and place in a heatproof bowl. Melt it gently over a double boiler. Once melted, set aside.
In another small bowl, combine the unsweetened cocoa powder and boiling water, whisking until smooth. Set aside to cool slightly.
Using an electric mixer, beat the egg whites on medium speed until foamy. Gradually add 50 grams of granulated sugar and continue to beat until stiff peaks form. Set aside.
In another mixing bowl, beat the egg yolks with the remaining 50 grams of sugar until thick and pale in color. Stir in the melted chocolate, cocoa mixture, and vanilla extract until well combined.
Gently fold the flour and salt into the chocolate mixture. Be careful not to overmix.
Fold in one-third of the beaten egg whites into the chocolate mixture to lighten it. Then, gently fold in the remaining egg whites in two additions, maintaining as much volume as possible.
Pour the batter into the prepared springform pan and spread evenly.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Allow the torte to cool in the pan for 10 minutes, then remove the springform ring and let it cool completely on a wire rack.
Once cooled, dust the torte with powdered sugar before serving. Slice into 8 portions and enjoy.
Nutrition Facts
Calories |
1792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 554 mg | 184% | |
| Sodium | 1570 mg | 68% | |
| Total Carbohydrate | 270.3 g | 98% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 189.9 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 236 mg | 18% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 1736 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
