Bittersweet Chocolate Torte

By jill3739

Ingredients

• 6 Tablespoons butter
• 4 oz unsweetened chocolate
• 1/3 cup nonfat milk
• 1/3 cup sugar-free apricot preserves
• 2 teaspoons instant coffee
• 1 egg yolk
• 1 teaspoon vanilla
• 1 1/2 cups Equal (36 Equal packets)
• 3 egg whites
• 1/8 teaspoons cream of tartar
• 1/4 cup flour
• 1/8 teaspoon salt
• 1 oz semi-sweet chocolate
• 1 Tablespoon butter

Details

Servings 12

Preparation

Step 1

Preheat oven to 350 deg

Heat 6 Tablespoons butter, 4 oz unsweetened chocolate, milk preserves and coffee crystals in small saucepan and whisk 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, whisk until smooth.

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

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

Pour into pan and bake for 20-25 min or until inserted toothpick is clean. DO NOT OVERBAKE.

Carefully loosen side of cake from pan with small knife, which will prevent cake from cracking as it cools. Cool completely in pan on wire rack; refrigerate 1-2hr or until chilled.

For Chocolate Glaze: melt 1 oz semi sweet chocolate and 1 Tablespoon butter in small sauce pan, stirring frequently. Remove cake from pan and place on serving dish. Pour glaze over top of cake, letting it run down sides.

Let cake stand about 1 hr or until glaze is set.