Dear Jeanne:
This recipe makes a refreshing dessert for summer. However, with six eggs and unsweetened chocolate, the cholesterol and fat content is very high. Is there a way to "lighten up" this recipe and not lose the delicious chocolate flavor? - Joyce E. Siewert, Milwaukee, Wis.Dear Joyce:
I think you will be delightfully surprised with the revised Chocolate Torte. It is not only lower in calories and saturated fat, it has no cholesterol and it is infinitely easier to make. I like it served with fresh berries.
- EACH SERVING CONTAINS APPROXIMATELY: Original recipe: 275 calories; 160 mg cholesterol; 11 gm fat; 130 mg sodium. Revised recipe: 210 calories; no cholesterol; 7 gm fat; 120 mg sodium.
As you can see, you don't have to eliminate desserts from a healthful diet. I'll show you some delicious recipes in my pamphlet, Just Desserts. Order it for $1 and a stamped (45 cents), self-addressed, legal-size envelope from Desserts, P.O. Box 19714, Irvine, CA 92713.
Jeanne Jones is a consultant on menu planning, recipes and new-product development for major hotels and spas. She is also the author of 18 cookbooks.
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Original Chocolate Torte
Ingredients: 1 large angel-food cake, cut in small pieces; 2 envelopes unflavored gelatin; 1/2 cup cold water; 11/2 cups boiling water; 4 squares unsweetened chocolate; 6 eggs, separated; 2/3 cup sugar
Preparation: Dissolve gelatin in cold water; set aside. Pour boiling water over chocolate. Place over hot water (double boiler works best) and stir until well blended. Remove chocolate mixture from hot water and add gelatin.
Beat egg yolks. Beat egg whites adding sugar a little at a time. Fold egg yolks, whites and chocolate mixture together; fold in angel-food cake and pour in springform pan and refrigerate overnight.
Lighter Chocolate Torte
2 envelopes unflavored gelatin
1/2 cup cool water
11/2 cups boiling water
3/4 cup unsweetened cocoa powder
1/4 cup corn-oil margarine, at room temperature
6 egg whites
1/2 cup sugar
1 large angel-food cake (8 ounces), cut in small pieces
In a large bowl combine gelatin and cool water and allow to stand 5 minutes. Add boiling water and stir until gelatin has completely dissolved. Add cocoa powder and margarine and stir until margarine has completely melted; set aside to cool.
Beat egg whites until foamy. Add sugar, a little at a time, and beat until soft peaks form. Fold egg whites into cooled cocoa mixture. Fold in angel-food cake and pour into a spring mold which has been sprayed with non-stick vegetable spray. Refrigerate for several hours or overnight.
To serve, unmold and slice into 8 pieces. Makes 4 cups, eight (1/2-cup) servings.