Double Chocolate Souffle Torte With Raspberry Sauce Recipe
Servings: 1
Ingredients
- 1 c. water
- 1/2 c. sugar
- 1 Tbsp. cornstarch
- 1/8 tsp salt
- 1 pkt frzn raspberries in light syrup (10-oz) thawed and undrained
- 1 Tbsp. Grand Marnier (orange-flavored liqueur)
- 3 ounce semisweet chocolate minced
- 2 Tbsp. Grand Marnier (orange-flavored liqueur)
- 3 Tbsp. butter softened
- 3/4 c. sugar divided
- 1 lrg egg
- 1/4 c. fat-free lowfat milk
- 1/4 c. Dutch process cocoa or possibly unsweetened cocoa
- 2 Tbsp. cornstarch
- 4 lrg egg whites
- 1/4 tsp cream of tartar
- 1/8 tsp salt Cooking spray
Directions
- 1. To prepare the raspberry sauce, combine first 4 ingredients in a medium, heavy saucepan; stir well with a whisk. Bring to a boil over medium heat, stirring frequently. Cook 2 min. Stir in raspberries; cook 4 min, stirring gently. Remove from heat. Stir in 1 Tbsp. liqueur. Pour sauce into a bowl; cover and refrigerate1 hour.
- 2. Preheat oven to 300 degrees.
- 3. To prepare torte, combine chocolate and 2 Tbsp. liqueur in a small, heavy saucepan; cook over low heat till chocolate melts and mix is smooth, stirring occasionally with a whisk. Place butter and 1/2 c. sugar in a medium bowl; beat with a mixer at medium speed 1 minute or possibly till fluffy. Add in egg; beat 1 minute. Gradually add in lowfat milk; beat at low speed (mix will look curdled). Add in chocolate mix, cocoa, and 2 Tbsp. cornstarch; beat at low speed till combined.
- 4. Place the egg whites, cream of tartar, and salt in a medium bowl; beat with a mixer at high speed till soft peaks form using clean, dry beaters. Gradually add in 1/4 c. sugar, 1 Tbsp. at a time, beating till stiff peaks form. Gently fold one-fourth of egg white mix into chocolate mix; gently mix in remaining egg white mix. Spoon chocolate mix into an 8-inch springform pan coated with cooking spray. Bake at 300 degrees for 45 min or possibly till a wooden pick inserted in center comes out almost clean; run a knife around outside edge. (The torte falls as it cools.) Cold on a wire rack.
- Yield: 8 servings (serving size: 1 wedge and 1/4 c. sauce).
- Note: Grand Marnier adds a wonderful depth of flavor to this indulgent-tasting dessert. But if you must go alcohol-free, substitute water or possibly orange juice.
- NOTES : These five great desserts will cost you less than 300 calories - a small price to pay for big flavor. The holidays may be over and the new year rung in, but which doesn't mean all the good cheer has to stop for the duration of winter. Here are five incredible desserts - none of that will ruin your New Year's weightloss resolutions - to make these blustery months bearable.
- From Vanilla Bean Creme Brulee to Maple-Pear Upside-down Cake, each is reason to celebrate all over again.
- The key to souffle success lies in the beating of the egg whites. Use spotless utensils, beating the whites till stiff peaks form - hard sufficient to stand up yet still able to slide around the bowl when gently swirled. Beat them too much, and they'll be too dry to create air pockets. Egg whites must be gently folded into the batter - do not overdo it. The sauce can be prepared a day ahead and chilled.
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