Chocolate torte

Sunset, Oct, 1992 by Roxanne E. Chan

Chocolate Torte

Roxanne E. Chan, Albany, California 1/2 cup corn syrup

4 ounces unsweetened chocolate,

coarsely chopped

3 large eggs, separated 3/4 cup sugar 1/2 cup V4 lb.) butter or margarine 1/2 cup all-purpose flour 1/2 cup minced pecans 1/2 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/2 cup raspberry jam

Glaze (recipe follows)

In a 1- to 1 1/2-quart pan over medium heat, stir syrup until hot. Add chocolate and remove from heat; stir often until chocolate is melted. Cool slightly.

In a deep bowl, whip egg whites on high speed until frothy; gradually beat in 1/2 cup sugar. Whip whites until they hold soft, distinct peaks.

With the unwashed beaters, in another bowl beat remaining sugar and butter until smoothly mixed. Stir in chocolate mixture, yolks, flour, pecans, baking powder, and cinnamon; beat to blend thoroughly. Stir about 1/4 of the whites into batter, gently fold in remaining whites until well mixed.

Scrape batter into a buttered and floured 9-inch-diameter cheesecake pan with removable rim; smooth batter. Bake in a 350 [degrees] oven until cake is firm when lightly touched in center, about 30 minutes. Cool in pan. Remove pan rim. Spread jam on top of cake. Drizzle glaze over top and sides. Serve or, if making ahead, cover airtight up to 2 days. Serves 10 to 12.

Per serving 375 cal (48 percent from fat), 4 g protein; 20 g fat (10 g sat.); 50 g carbo.; 144 mg sodium; 74 mg chol.

Glaze. In a 1- to 1 1/2-quart pan over medium heat, stir 1/4 cup corn syrup until hot. Add 4 ounces chopped semisweet chocolate, remove at once from heat and stir until melted. Use warm.