February 14th, 2009 by Richard Julien

Low fat individual chocolate tortes

Serves 18

Ingredients

1 can 19oz/540ml Black beans, drained, rinsed
8 oz 250 ml Egg beaters (or 5 egg whites and 2 egg yolks)
¾ cup 175 ml coca, unsweetened
½ tsp 2 ml Baking powder
½ cup 125 ml SplendaTM
1 cup 250 ml Sugar
1 tsp 5 ml Vanilla

Garnish

2 tbsp 30 ml Water
1 cup 250 ml Raspberries, fresh or frozen
¼ cup 60 ml Sugar

Directions

  1. 1. Preheat oven to 350° F. Grease muffin tins and set aside.
  2. 2. Using a food processor, purée beans. Slowly add egg beaters and allow to process for 3-5 minutes. Then add cocoa, baking powder, vanilla, Splenda, sugar and purée until blended (2-3 minutes).
  3. 3. Add ¼ cup mixture to each muffin tin and bake for 20 minutes.
  4. 4. In a small pan on stove, add water, raspberries and sugar. Heat, stirring often until thickened.
  5. 5. Drain mixture through sieve to remove seeds.

Serve torte with a drizzle of raspberry sauce


Share and Enjoy: