"The Great torte escape"
The story behind this recipe is that in my nutrition class, we had to alter 2 recipes to make them healthier. This was the end result (I'll post pictures once I upload them somewhere). This healthy version is actually very good. I'll post the original later (truly decadent with buttercream icing and chocolate ganache...)
2 whole eggs plus 4 egg whites
3/4 cup Domino's Pure D'Lite white sugar (If you don't care so much about the calories or you can't find this, use regular sugar)
1 tb vanilla extract
1 cup all purpose flour (maybe cake flour would work better, but we didn't try)
1 tsp baking powder (or you can go for the low-sodium variety for less sodium)
2 ouces Move-Over butter, melted (You don't have to use this, just any type of butter/margarine)
1.5 cups Cool-Whip Lite
Hershey's Special Dark Cocoa powder (or any other type cocoa powder. Dutch process, as this is, seems to have a stronger cocoa flavor)
Fresh strawberries, halved
Mix eggs, sugar, and vanilla well. Beat the eggs in a bain-marie (metal or glass bowl over a pot of boiling water) until the mixture is warm to touch. Remove from heat and beat until the eggs are tripled in volume. Sift the dry ingredients a little at a time into the eggs. Fold gently to avoid deflating the air. Very gently, add the melted butter and fold slowly. You should have enough batter for two 8" round greased cake pans. Bake the cake in a preheated 375 degree oven for about 20-25 minutes until the cake is golden brown and pulling away from the sides of the pan. DO NOT open the oven door while baking!!!
After cooling, assemble a double-layer cake with Cool-Whip lite. Sift cocoa on top, and arrange sliced strawberries however you like for garnish. We put them on the sides, along the base.
We even have nutritional values...
173 cal (compared to 1364 originally), with 3 grams of fat (1.9 saturated) per slice (1/8 cake). Not bad!
2 whole eggs plus 4 egg whites
3/4 cup Domino's Pure D'Lite white sugar (If you don't care so much about the calories or you can't find this, use regular sugar)
1 tb vanilla extract
1 cup all purpose flour (maybe cake flour would work better, but we didn't try)
1 tsp baking powder (or you can go for the low-sodium variety for less sodium)
2 ouces Move-Over butter, melted (You don't have to use this, just any type of butter/margarine)
1.5 cups Cool-Whip Lite
Hershey's Special Dark Cocoa powder (or any other type cocoa powder. Dutch process, as this is, seems to have a stronger cocoa flavor)
Fresh strawberries, halved
Mix eggs, sugar, and vanilla well. Beat the eggs in a bain-marie (metal or glass bowl over a pot of boiling water) until the mixture is warm to touch. Remove from heat and beat until the eggs are tripled in volume. Sift the dry ingredients a little at a time into the eggs. Fold gently to avoid deflating the air. Very gently, add the melted butter and fold slowly. You should have enough batter for two 8" round greased cake pans. Bake the cake in a preheated 375 degree oven for about 20-25 minutes until the cake is golden brown and pulling away from the sides of the pan. DO NOT open the oven door while baking!!!
After cooling, assemble a double-layer cake with Cool-Whip lite. Sift cocoa on top, and arrange sliced strawberries however you like for garnish. We put them on the sides, along the base.
We even have nutritional values...
173 cal (compared to 1364 originally), with 3 grams of fat (1.9 saturated) per slice (1/8 cake). Not bad!