Here’s the recipe for the chocolate torte mentioned in the recent Super Bowl blog post. Yup it’s made from chick peas, which gives it a rich dense texture while being relatively low in both fat and “bad” carbs.
You’ll see that this torte is simple to make. The one thing to make certain: when the mixture hits the processor/blender be sure that it purees to a smooth consistency; lumps and grittiness detract from the dense yummy-ness of this cake.
I”m sure you’ll enjoy this excellent dessert … or midnight snack …. or breakfast treat. You’re likely to forget that it’s good for you.
1 1/2 cups semisweet chocolate chips
2 cups (19-oz large can) chick peas (garbanzo beans), drained and rinsed
4 eggs (or 1 cup egg substitute)
1 cup sugar
1/2 tsp. baking powder
1 tablespoon powdered sugar
In a small bowl, melt chocolate (over water or in microwave) until smooth. In a blender or processor, combine beans and eggs. Add sugar, baking powder, and melted chocolate until smooth.Pour into lined 9″ round cake pan. Bake at 350 degrees for 45 minutes or until inserted knife comes out clean. Cool, and sprinkle with powdered sugar if desired. Cut into 10 wedges. Top with raspberry sauce.
1/2 cup raspberry jam
2 teaspoons lemon juice
1 pint fresh or frozen raspberries
Combine these ingredients by hand to desired consistency.
Per Wedge with Sauce:
10 grams fat
56 grams carbohydrates
2.8 grams fiber
5.8 grams protein
116 mg sodium