Chocolate Raspberry Torte

Chocolate Raspberry Torte


Makes 12 servings
Parent Help Meter = HIGH

Heat oven to 350° F. Lightly coat a 9-inch round cake pan with vegetable cooking spray. Coat bottom and sides with 2 tsp. cocoa. Sift flour, baking soda, salt, and 1 cup sugar into a large bowl.

Combine milk and remaining ½ cup cocoa in a small saucepan. Whisk over medium heat for 5 minutes until mixture thickens. Remove from heat and whisk in melted chocolate and vanilla until smooth. Whisk cocoa mixture into dry ingredients until blended.

Beat egg whites in a large mixer bowl on medium speed until foamy. Gradually beat in remaining ¼ cup granulated sugar. Gradually increase speed to medium-high, and beat to stiff peaks. Gently fold one-third egg whites into chocolate mixture with a rubber spatula. Then fold in remaining whites just until smooth. Pour batter into prepared pan. Bake 40 minutes, until a toothpick inserted in the center of cake comes out clean. Cool on a wire rack 15 minutes. Invert cake onto a plate to unmold; invert again onto wire rack and cool completely. Garnish with confectionary sugar and fruit.



• ½ cup plus 2 tsp. unsweetened cocoa

• 1 cup all-purpose flour

• ½ tsp. baking soda

• ¼ tsp. salt

• 1 cup plus ¼ cup granulated sugar

• 1 cup low-fat milk

• 1 oz. unsweetened chocolate, melted

• 1 ½ tsp. vanilla extract

• 4 large egg whites

• 1 Tbsp. confectionary sugar

• 3 pints fresh raspberries





(Calculations are approximations. The nutritional content may vary depending upon degree of cooking and cooking method.)

  • Calories: 188
  • Total Fat: 2 g
  • Carbohydrate: 39 g
  • Protein: 4 g
  • % of Calories from Fat: 10 %
  • % of Calories from Carbohydrate: 82 %
  • % of Calories from Protein: 8 %
  • Fiber: 3 g
  • Calcium: 50 mg
  • Sodium: 140 mg

  • A healthy dessert is part of a balanced and varied diet! Chocolate Raspberry Torte is low-fat and provides one serving of fruit per serving with the raspberry garnish.
  • Raspberries can be expensive out of season, try using frozen fruit or experiment with any fresh fruit available in season. Everything tastes good with chocolate cake!
  • Did you know that the egg white has all the protein and many nutrients, while the egg yolk has all the fat and cholesterol? Using egg whites instead of whole eggs reduces total fat and calories in any egg product you are cooking.
  • To cut total carbohydrates, try using Splenda® instead of the granulated sugar. Splenda® can be used in equal amounts to regular sugar and has no carbohydrates or calories. Splenda® can be found in most local retailers next to other sugar substitutes. The product is made from natural sugar and is safe for pregnant woman, children, and diabetics.
  • Try serving with a dollop of fat-free whipped cream for extra flavor and garnish.
  • Ever wonder what baking soda does? Baking soda is a leavening agent that produces carbon dioxide which gives baked products their light and fluffy texture. Without the baking soda, the torte would be heavy and dense. Yeast and baking powder are also leavening agents.

  • Parents need to help out with this recipe. There is a lot to do and may be a great opportunity for baking lessons with intense supervision!
  • Be sure to keep stirring the heated milk mixture, milk will burn very easily and will change the flavor of the dessert.
  • Even though it looks yummy, keep little fingers out of the raw cake batter. Uncooked egg whites can carry salmonella, a dangerous bacteria that can get anyone sick. The most vulnerable individuals include those with a compromised immune system, pregnant women, and young children. Symptoms of foodborne illness can range from diarrhea and abdominal cramping to fever and dizziness.

Recipe courtesy of 5 A Day Fruits and Vegetables, Centers for Disease Control