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