Chocolate Torta

By NailCandy

NUTRITIONAL INFORMATION
Serving Size1 serving
Amount Per Serving
Calories 210
Calories From Fat 70
Saturated Fat 1.5 g
Trans Fat 0 g
Total Fat 8 g
Cholesterol 20 mg
Sodium 190 mg
Carbohydrates 36 g
Sugars 22 g
Dietary Fibre 3 g
Protein 3 g
Vitamin A 0 %
Vitamin C 0 %
Calcium 2 %
Iron 8 %

Ingredients

• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1 cup unsweetened cocoa powder
• 1 1/4 cups granulated sugar
• 1 cup water
• 1/3 cup Bertolli® Extra Light™ Tasting Olive Oil
• 1 egg
• 1 egg white
• 1 tsp. vanilla extract
• Confectioners sugar

Details

Servings 12
Preparation time 10mins
Cooking time 45mins
Adapted from villabertolli.com

Preparation

Step 1

Preheat oven to 325°.
Lightly oil 9-inch springform pan; set aside.
Combine flour, cornstarch, baking soda and salt in small bowl; set aside.

Combine cocoa with granulated sugar in large bowl. Blend in water, then olive oil, egg, egg white and vanilla with wire whisk until smooth.

Add flour mixture and whisk in just until smooth. Pour into prepared pan.

Bake 45 minutes or until toothpick inserted in center comes out clean

Cool completely on wire rack. Loosen cake from sides of pan with small spatula or butter knife. Remove to serving plate, then sprinkle with confectioners sugar.

Cut into small wedges to serve.