GUILT-FREE Desserts: Dark Chocolate Torte

You'd have to be superhuman to pass up every treat that crosses your path. The good news is that you don't have to. The key is picking the sweets least likely to destroy your diet. 

Ingredients

Serves: 16  Prep: 22 minutes  Cook: 45 minutes  Total: 1 hour 7 minutes

1 tablespoon + 1/4 cup cocoa powder

1 cup walnuts

1/2 cup sugar 

3 eggs; separated

1/2 teaspoon baking powder

1/2 cup reduced-fat sour cream

5 ounces dark chocolate (60% cocoa or higher); melted

1 teaspoon ground cinnamon

Directions

Preheat the oven to 350°F. 

Coat an 8" or 9" spring form pan with cooking spray and dust with 1 tablespoon cocoa powder. Combine the walnuts and 1/4 cup of the sugar in a blender or food processor. 

Pulse until finely ground and set aside.

Beat the egg whites and baking powder in a large bowl with an electric mixer on high speed until foamy. 

Gradually add the remaining 1/4 cup sugar, beating, until stiff peaks form.

With the same beaters, beat the egg yolks in another bowl until thick.
Add the sour cream, melted chocolate, cinnamon, and remaining 1/4 cup cocoa and beat to blend well. 

Fold in the walnut mixture. 

Stir one-quarter of the egg whites into the chocolate mixture. 

Fold in the remaining whites in 2 batches.

Pour into the pan and bake for 45 minutes, or until a knife inserted in the center comes out clean. Cool the cake completely in the pan on a rack for at least 4 hours. 

The cake is best made a day ahead and stored covered in the pan until serving. 

Release the sides of the pan and cut the torte into 16 slices.

Nutritional Facts Per 1 Serving
Calories 145 Kcal
Fat 8.2 g
Carbohydrates 14.2 g
Dietary Fiber 1.7 g
Protein 3.2 g
Sodium 25 mg