Recipe Image

Chocolate-Almond Torte

  • 25 m
  • 1 h 25 m
Diabetic Living Magazine
“Unsweetened cocoa powder boosts the chocolate flavor of this elegant dessert without adding a lot of fat and calories.”


    • ¾ cup fat-free milk
    • ⅓ cup unsweetened cocoa powder
    • 2 ounces unsweetened chocolate, chopped
    • 1 tablespoon balsamic vinegar
    • 3 egg whites
    • Nonstick cooking spray
    • ¾ cup all-purpose flour
    • ⅔ cup granulated sugar (see Tip)
    • ½ teaspoon baking powder
    • ¼ teaspoon baking soda
    • ⅛ teaspoon salt
    • ¼ cup granulated sugar (see Tip)
    • ¼ cup sliced almonds
    • 1 to 2 teaspoons powdered sugar (optional)


  • 1 In a small saucepan, combine milk and cocoa powder. Heat over medium heat, whisking constantly, until mixture just comes to a boil. Remove from heat. Whisk in unsweetened chocolate and vinegar until smooth. Cool to room temperature. Meanwhile, in a medium mixing bowl, allow egg whites to stand at room temperature for 30 minutes.
  • 2 Preheat oven to 350°F. Lightly coat an 8x2-inch round tart pan with removable bottom or 8-inch springform pan with nonstick cooking spray; set aside. In a large bowl, stir together flour, the ⅔ cup granulated sugar, the baking powder, baking soda and salt. Stir cooled chocolate mixture into flour mixture until well combined (batter will be thick); set aside.
  • 3 Beat egg whites with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the ¼ cup granulated sugar, about 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Gently fold one-third of the beaten egg whites into the chocolate mixture. Fold in the remaining beaten egg whites just until combined. Spread batter in prepared baking pan. Sprinkle almonds over batter.
  • 4 Bake 25 to 28 minutes or until a wooden toothpick inserted near the center comes out clean.
  • 5 Cool in pan on wire rack for 15 minutes. Remove side of pan. Cool completely. If desired, sprinkle lightly with powdered sugar before serving.
  • Tip: We do not recommend sugar substitutes for this recipe.
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