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Categories:
natural almonds artificial sweetener Egg Beaters egg whites vanilla light olive oil flour cocoa baking powder salt fruit spread
Viewed: 16 - Published at: 5 years agoIngredients
- 1 cup natural almonds
- 1 cup artificial sweetener, divided
- 12 cup Egg Beaters egg substitute, room temp
- 2 large egg whites, room temp
- 1 teaspoon vanilla extract
- 34 cup light olive oil
- 34 cup all-purpose flour
- 12 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 18 teaspoon salt
- 14 cup fruit spread, seedless (optional)
Method
- Preheat oven to 350 and coat a 10-inch springform pan with cooking spray.
- sprinkle flour to coat pan and shake out excess.
- In food processor, finely chop almonds (or walnuts) with 2 tbs of the Splenda; set aside.
- In large bowl, beat egg beaters, egg whites and vanilla on medium speed until foamy.
- Gradually beat in rest of the Splenda, 1 tablespoon at a time until mixture is thick and pale in color (about 5 minutes).
- Turn mixer to lowest speed and add oil in a slow steady stream.
- In a different bowl, sift together flour, cocoa, baking powder and salt.
- Fold in almond mixture.
- Gently fold in egg mixture and mix until just combined.
- Pour into springform pan and bake 30 to 35 minutes or until edges begin to pull away from sides of pan and the center is firm to the touch.
- Cool on a rack.
- In a small saucepan, over low heat, melt fruit spread until smooth.
- Spread over cake and let stand 30 minutes or until spread is set.
- Remove torte from pan before serving.
