Re: looking for diabetic chocolate birthday torte (or cake)
will these help?
Mexican Chocolate Torte
(makes 16 servings)
6 large egg whites, at room temperature
1 cup (126 g) one-to-one sugar substitute such as Splenda®
1/2 cup (64 g) Kahlua-flavored instant powdered coffee beverage
1 1/2 teaspoons (7.5 ml) ground cinnamon
3 tablespoons (45 ml) boiling water
2 tablespoons (30 ml) Kahlua or additional boiling water
3 1/2 cups (840 ml) + 2 tablespoons (30 ml) skim milk
2 (6 serving) packages chocolate flavored fat-free sugar-free instant pudding mix
1 16-ounce (450 g) container frozen fat-free whipped topping, thawed
1 ounce (30 g) semisweet chocolate shavings
whole fresh strawberries or edible flowers (optional)
Preheat the oven to 225°F (107°C). Line 2 baking sheets with parchment paper and draw two 7-inch (17.5 cm) circles on each sheet.
Beat the egg whites until soft peaks form. Gradually add the sugar substitute and continue to beat until stiff peaks form. Divide the mixture evenly between the 4 circles and spread to cover the circles completely, forming 4 meringue layers.
Bake for 1 hour or until meringues are crisp and lightly golden. Turn the oven off and let meringues remain in the closed oven for another hour. Carefully transfer meringues to racks to cool completely.
In a large metal bowl, dissolve the coffee beverage and cinnamon in boiling water, stirring until completely dissolved. Stir in Kahlua, and milk. Whisk in pudding mix, beating for 2 to 3 minutes until thick and smooth. Fold in whipped topping.
To assemble, place a meringue layer on a large serving plate. Spread 1/3 of the pudding mixture over the meringue. Place a meringue layer on top and spread with the second third of the pudding mixture. Repeat with the remaining layers. Sprinkle top meringue layer with the chocolate shavings. Cover loosely with plastic wrap and refrigerate for at least 5 hours or overnight.
When ready to serve, if using, garnish top and the base of the torte with whole fresh strawberries or edible flowers. To serve, cut into wedges.
Per serving: 150 calories (9% calories from fat), 4 g protein, 2 g total fat (0.6 g saturated fat), 32 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 301 mg sodium
Diabetic exchanges: 2 carbohydrate (bread/starch)
Bittersweet Chocolate Torte
Torte:
6 tablespoons stick butter or margarine
4 ounces unsweetened chocolate
1/3 cup fat-free milk
1/3 cup sugar-free apricot preserves or apricot spreadable fruit
2 teaspoons instant coffee crystals
1 large egg yolk
1 teaspoon vanilla extract
1 1/2 cups Equal® Spoonful*
3 large egg whites
1/8 teaspoon cream of tartar
1/4 cup all-purpose flour
1/8 teaspoon salt
Rich Chocolate Glaze:
1 ounce semisweet chocolate
1 tablespoon stick butter or margarine
Whipped topping, fresh raspberries, and/or fresh mint (optional)
For Torte, heat 6 tablespoons butter, 4 ounces 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 an 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°F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean. Do Not over bake.
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. Cover and refrigerate 1 to 2 hours or until chilled.
For Rich Chocolate Galze, melt 1 ounce semi-sweet chocolate and 1 tablespoon 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. Garnish top of cake with prepared whipped topping, fresh raspberries and fresh mint, if desired. Cut cake into wedges.
Makes 12 servings.
* May substitute 36 packets Equal sweetener
Nutrition Information Per Serving (1/12 of torte): calories 145, protein 3 g, carbohydrate 9 g, fat 12 g, cholesterol 36 mg, sodium 116 mg.
Food Exchanges: 1/2 starch, 2 fat
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