Chocolate Raspberry Torte

Ok, in my previous bean cake creations I mention that these low sugar, gluten free natural treats were something to dance about if you had food allergies or other dietary restrictions and could not partake of normal cakes and other decadent desserts.  But this new torte changes all that.  My new recipe for Chocolate Raspberry Torte wins the prize for mainstream indulgence! Everyone will love this cake and feel good about themselves in even overdoing it — just a smidge of course 😉

What makes this cake so different?  Part of the success of this recipe  is the angel cake quality of the batter. More like a soft sponge cake, this recipe uses whipped egg whites to create a light melt in your mouth treat.

And check out the stats on this new creation based on data entered into the Spark Recipe’s Calculator http://recipes.sparkpeople.com/recipe-calculator.asp … one slice of this cake is only 120 calories, 2.8 grams of fat, 7.6 grams of sugar yet still boasts 3.8 grams of dietary fiber and an amazing 8.6 grams of protein!  You simply can’t beat this cake for the perfect balance of Ooohs and Aaahs.

Cake:

• 6 Egg Whites
• 1 can Pinto Beans (drained)
• 9 Dates
• 1 tsp Baking Powder
• 1/2 tsp Vanilla

In your mixing bowl, beat cold egg whites until they form stiff peaks.

Meanwhile in your heavy duty food processor, puree the beans and dates and baking powder until they are completely blended.  Add your vanilla and continue to blend for another minute or so.

Gently fold your bean mixture into your egg whites and scoop the batter into two round cake pans that have been lined with parchment paper.

Bake at 350° for 30-40 minutes or until tops spring back when touched lightly.

Frosting:

• 1 Tub Firm Tofu (drained)
• 3 TBL Pure Maple Syrup
• 4 TBL Cocoa Powder (unsweetened)
• ½ Cup Fresh Or Frozen Raspberries

In your heavy duty food processor beat the tofu and maple syrup until smooth, gradually add the cocoa powder and continue to process until you have a rich and creamy chocolate frosting.

To assemble, frost cake when it is completely cooled.  Place about one third of the frosting in the middle of your cake and top with half of the raspberries.  Next frost the top and sides and decorate with remaining berries.  Chill until ready to eat.  Serves 12.