Best 10 Low Fat Chocolate Torte Recipes

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If you are a chocolate lover who is watching their weight or simply trying to eat healthier, then a low-fat chocolate torte is the perfect dessert for you. This delicious cake is made with dark chocolate, cocoa powder, and egg whites, which means it is lower in fat and calories than traditional chocolate cake. Additionally, it is gluten-free, making it a great option for those with celiac disease or gluten intolerance. The best part about this torte is that it is incredibly easy to make and can be prepared in just a few steps. So, if you are looking for a chocolate dessert that is both decadent and guilt-free, then keep reading for the best low-fat chocolate torte recipe.

Let's cook with our recipes!

LOW-FAT CHOCOLATE TORTE



Low-fat Chocolate Torte image

Make and share this Low-fat Chocolate Torte recipe from Food.com.

Provided by Chef Dudo

Categories     Dessert

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 9

1/2 cup flour
1/2 teaspoon baking powder
1/3 cup cocoa
1 tablespoon instant coffee
2 teaspoons vanilla sugar
3 eggs
1 cup sugar
1/2 lb fat free cream cheese
1 tablespoon brandy (optional)

Steps:

  • Preheat oven to 400°F.
  • Line a 20 inch spring form with baking parchment.
  • Cream eggs and sugar until light and fluffy.
  • Mix and sieve flour, baking powder, cocoa, instant coffee and vanillasugar.
  • Add flourmixture and cream cheese to eggs and sugar.
  • Add brandy if using.
  • Pour mixture into prepared form.
  • Bake for 20-25 minutes.
  • Do not overbake, makes the torte dry, the center should still be"fudgy".
  • Refridgerate when cooled.

Nutrition Facts : Calories 195.1, Fat 2.7, SaturatedFat 0.8, Cholesterol 81.6, Sodium 204, Carbohydrate 35.1, Fiber 0.9, Sugar 25.3, Protein 8

RICH FLOURLESS CHOCOLATE TORTE



Rich Flourless Chocolate Torte image

Provided by Food Network

Yield 10 to 12 portions

Number Of Ingredients 6

1 cup granulated sugar
1 1/2 cups light corn syrup
20 ounces good-quality semisweet chocolate, preferably French or Belgian cut into small pieces plus, 8 ounces additional chocolate
2 sticks (16 tablespoons) unsalted butter
10 whole eggs
1/2 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees.
  • In a heavy bottomed pot, combine the sugar and corn syrup and bring to a boil. Reduce the heat to low and cook for 5 minutes. Remove from the heat. Melt the 20 ounces chopped chocolate in the top of a double boiler over simmering water. Stir the chocolate occasionally as it melts. Remove the pan from the heat and stir in the butter. Set aside to cool slightly. With an electric mixer, beat the eggs at high speed until frothy. Lower the speed to medium and carefully pour the hot syrup into the beaten eggs. Add the melted chocolate and butter mixture and blend to a smooth consistency. Butter a 10 inch to 12inch round cake pan lightly and pour in the chocolate mixture. Set the cake pan into a larger pan (such as a roasting pan) and add hot water to rise halfway up the sides of the cake pan. Place in the preheated oven and bake about 45 to 50 minutes.
  • Being very careful not to scald yourself or get water into the torte, remove the pans from the oven, and remove the cake pan from the water bath. Cool the torte completely to room temperature before unmolding. Run a sharp knife around the inner circumference of the pan. Place a plate over the pan, invert, and, if necessary, tap the bottom of the pan with the knife handle to encourage the torte to release.
  • The torte should then be refrigerated for at least 3 hours before serving. While the torte is cooling, place the heavy cream in a thick bottomed pot and begin to heat gently. Add the remaining 8 ounces of chocolate, stir together while the chocolate begins to melt in the hot cream. Being careful not to burn, boil or scorch the chocolate, when the chocolate has melted almost entirely, remove from the heat and allow to cool for several minutes before pouring over the torte for a glossy "finish". Place the unmolded torte on a baking rack with a cookie sheet underneath, and pour slightly cooled chocolate ganache directly onto the center of the torte in one motion so that it will flow out in one smooth sheet over the top and sides of the torte. You can gently help this along with the aid of a spatula but is important to use still warmed ganache.
  • Allow to dry a few moments at room temperature. Then place the torte, baking rack, and cookie sheet into the refrigerator to chill completely and set firm. If you haven't overheated the chocolate or cream, this "ganache" will set and harden into a shiny "couverture" during the hour the torte is chilling in the refrigerator.

FUDGY CHOCOLATE TORTE



Fudgy Chocolate Torte image

Moist pockets of fudge will thrill chocolate lovers!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h15m

Yield 16

Number Of Ingredients 7

1/3 cup sweetened condensed milk (not evaporated)
1/2 cup semisweet chocolate chips
1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1/2 cup vegetable oil
3/4 cup applesauce
2 eggs
1/3 cup chopped pecans

Steps:

  • Heat oven to 350°F. Grease and lightly flour 9- or 10-inch springform pan, or spray with baking spray with flour.
  • In small microwavable bowl, microwave condensed milk and chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate can be stirred smooth; set aside.
  • In large bowl, beat dry cake mix and oil with electric mixer on low speed about 15 seconds or until crumbly; reserve 2/3 cup. Beat applesauce and eggs into remaining cake mixture on low speed 30 seconds (batter will be grainy), then beat on medium speed 2 minutes. Spread in pan.
  • Drop chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir pecans into reserved cake mixture; crumble over batter. Bake 45 to 50 minutes or until center is set; cool 10 minutes. Remove side of pan; cool completely, about 2 hours. Store covered.

Nutrition Facts : Calories 240, Carbohydrate 30 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 19 g, TransFat 0 g

CHOCOLATE BAR TORTE



Chocolate Bar Torte image

My mom made this dessert every Christmas for 50 years. Now it's one of my family's traditions since she passed on.

Provided by dar68

Categories     Desserts     Cakes     Torte Recipes

Time 2h35m

Yield 16

Number Of Ingredients 8

1 cup milk
2 tablespoons milk
48 large marshmallows, chopped
8 (1.55 ounce) bars chocolate candy (such as Hershey's®)
3 cups heavy whipping cream
30 graham cracker squares, crushed
¼ cup white sugar
6 tablespoons butter, melted

Steps:

  • Pour both amounts of milk into a saucepan, place over medium heat, and bring milk almost to a simmer, stirring often. Add marshmallows and chocolate candy bars. Stir until marshmallows and chocolate melt and the mixture is smooth. Set aside to cool.
  • Whip cream in a large bowl until fluffy and cream holds stiff peaks when beaters are lifted straight up, about 5 minutes. Gently fold cooled marshmallow mixture into whipped cream.
  • Combine graham cracker crumbs, sugar, and butter until crust mixture is evenly moist. Press mixture into the bottom of a 9x13-inch dish. Spread marshmallow filling evenly over the crumb crust. Refrigerate until set, about 2 hours.

Nutrition Facts : Calories 472.8 calories, Carbohydrate 52.4 g, Cholesterol 77.6 mg, Fat 28.6 g, Fiber 1 g, Protein 4.5 g, SaturatedFat 16.6 g, Sodium 239.9 mg, Sugar 33.3 g

FLOURLESS CHOCOLATE TORTE



Flourless Chocolate Torte image

Chocoholics-like me!-know that nothing says chocolate like a flourless torte. -Kayla Albrecht, Freeport, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 6

5 large eggs, separated
12 ounces semisweet chocolate, chopped
3/4 cup butter, cubed
1/4 teaspoon cream of tartar
1/2 cup sugar
Confectioners' sugar, optional

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and butter; stir until smooth. Remove from heat; cool slightly., In another large bowl, beat egg yolks until thick and lemon-colored. Beat in chocolate mixture. With clean beaters, beat egg whites and cream of tartar on medium speed until foamy., Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the egg whites into chocolate mixture, then fold in remaining whites., Transfer to a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out with moist crumbs, 40-45 minutes (do not overbake). Cool completely on a wire rack., Loosen sides from pan with a knife. Remove rim from pan. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 326 calories, Fat 24g fat (14g saturated fat), Cholesterol 108mg cholesterol, Sodium 121mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.

EXTREME LOW-FAT CHOCOLATE CAKE



Extreme Low-Fat Chocolate Cake image

This cake is almost fat-free, if you are in need of a chocolate fix and watching your fat intake then this might be what you are looking for ;-) don't bother licking the spoon before baking as the yogurt makes it taste kind of tingly and weird, lol! Watch closely, do not overbake this cake you will need to experiment with length of cooking time to suit your oven and baking pan. Enjoy one or two pieces without any guilt --- for greasing see my recipe#78579 --- *NOTE* for Weight Watchers program it is calculated at 18 pieces/2 points each

Provided by Kittencalrecipezazz

Categories     Dessert

Time 40m

Yield 18 serving(s)

Number Of Ingredients 9

1 2/3 cups flour
1 1/4 cups sugar (can use half white sugar and Splenda if desired)
2/3 cup unsweetened baking cocoa, sifted
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup applesauce
1 1/2 cups skim milk yogurt (or use low-fat or fat-free sour cream)
1 tablespoon vanilla
4 egg whites (or use 2 whole eggs)

Steps:

  • Set oven to 350°F.
  • Generously grease a 13 x 9-inch baking pan.
  • In a medium bowl sift the flour with cocoa powder, baking soda and salt.
  • In another bowl beat the sugar with egg whites and vanilla until well combined.
  • Mix in the yogurt and applesauce until thoroughly combined.
  • Mix the wet ingredients into the dry ingredients and beat on low speed until just combined.
  • Transfer to prepared baking dish.
  • Bake for about 30-35 minutes or until cake tests done (watch closely, do not over bake!).

INDULGENT CHOCOLATE TORTE



Indulgent Chocolate Torte image

Calling all chocolate lovers! Here's a decadent chocolate dessert that will fix your chocolate craving.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 12

Number Of Ingredients 12

1 bag (6 oz) semisweet chocolate chips (1 cup)
1/2 cup butter or margarine
1/2 cup Gold Medal™ all-purpose flour
4 eggs, separated
1/2 cup granulated sugar
1 oz unsweetened baking chocolate
1 teaspoon butter or margarine
1 cup powdered sugar
4 to 6 teaspoons boiling water
1/3 cup caramel topping
Chocolate curls, if desired
1/2 cup chopped pecans, toasted*

Steps:

  • Heat oven to 325°F. Grease 9-inch springform pan. In 2-quart saucepan, melt chocolate chips and 1/2 cup butter over medium heat, stirring frequently. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
  • In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in granulated sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. In pan, spread batter evenly.
  • Bake 35 to 40 minutes or until top appears dry and cracked. Cool 10 minutes. Run knife along side of pan to loosen cake; remove side of pan. Cool completely. Place cake on serving plate.
  • In 2-quart saucepan, melt chocolate and 1 teaspoon butter over low heat, stirring frequently. Stir in powdered sugar and water until smooth. Drizzle glaze over top of cake. Drizzle caramel topping over glaze. Garnish with chocolate curls and pecans.

Nutrition Facts : Calories 340, Carbohydrate 39 g, Cholesterol 90 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 30 g, TransFat 0 g

CHOCOLATE TORTE



Chocolate Torte image

Mom's three-layer chocolate cake was always perfect with it's delicious whipped cream filling and a yummy chocolate frosting. Making this from scratch cake is well worth the effort--just ask any chocolate lover!

Provided by Allrecipes Member

Time 55m

Yield 10

Number Of Ingredients 17

1 cup butter, softened
2 ½ cups sugar
4 large eggs eggs
1 ½ teaspoons vanilla extract
1 cup baking cocoa
2 cups boiling water
2 ¾ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup heavy whipping cream
¼ cup confectioners' sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 cup butter, cubed
½ cup heavy whipping cream
2 ½ cups confectioners' sugar

Steps:

  • In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Whisk cocoa and water until smooth. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture. Beat until smooth.
  • Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks.
  • In a mixing bowl, beat cream, confectioners' sugar and vanilla on high speed until soft peaks form. Chill until firm.
  • In a saucepan, melt chips and butter over medium heat; stir in cream. Remove from the heat; stir in confectioners' sugar. Chill for at least 1 hour or until completely cooled. Beat with electric mixer to achieve spreadable consistency.
  • Spread half of the filling over one cake layer; top with second layer and remaining filling. Top with third layer; frost top and sides of cake. Chill for 2 hours before cutting.

Nutrition Facts : Calories 1027.7 calories, Carbohydrate 125.7 g, Cholesterol 220.9 mg, Fat 58.6 g, Fiber 4.8 g, Protein 9.6 g, SaturatedFat 35.9 g, Sodium 682.7 mg, Sugar 92 g

NO-BAKE CHOCOLATE TART



No-bake chocolate tart image

You can make this indulgent chocolate tart up to two days ahead. Any leftovers will make a welcome treat with a cup of coffee the next day

Provided by Mary Cadogan

Categories     Afternoon tea, Dessert, Dinner, Treat

Time 25m

Number Of Ingredients 10

200g pack all-butter biscuit
100g butter
1 tbsp golden syrup or honey
100g bar dark chocolate
100g bar milk chocolate
1 tsp vanilla extract
2 tbsp icing sugar, plus extra for dusting
200ml whipping cream
3 tbsp crème fraîche, to decorate
200g raspberry, to serve

Steps:

  • Crush the biscuits by putting them in a large, strong, plastic food bag and bashing with a rolling pin. Melt the butter with the syrup or honey in the microwave, then stir in the biscuits. Press onto the base and up the sides of a 12 x 36cm rectangular tin (or 23-25cm round flan tin) and chill while you make the filling.
  • Break up the two chocolate bars and put in a large bowl. Melt in the microwave for 2-3 mins on Medium, stirring halfway through. Stir in the vanilla extract, then sift in the icing sugar. Whip the cream until it just holds its shape, then fold into the melted chocolate. Pour into the prepared tin and smooth the top. Chill for at least 2 hrs or for up to 2 days.
  • Just before serving, remove the tart from the tin and slide it onto a flat plate (loosen edges first with the tip of a small pointed knife). You will find it easier to remove the tart if you leave it at room temperature for 30 mins. Put a few tsps of crème fraîche along the centre of the tart (or around the edges if the tart is circular) and top each with a raspberry, then dust lightly with icing sugar. Cut into thin slices and serve with extra raspberries on the side.

Nutrition Facts : Calories 487 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.43 milligram of sodium

ANGELA'S LIGHTER CHOCOLATE TART



Angela's lighter chocolate tart image

A chocolate tart with a rich taste and moussey texture - but with two-thirds less fat than the classic version

Provided by Angela Nilsen

Categories     Dessert, Dinner

Time 1h

Yield Makes 8 slices

Number Of Ingredients 15

140g plain flour , plus extra for dusting
50g butter , cut into pieces
2 tsp cocoa powder
1 tbsp icing sugar
1 tbsp rapeseed oil
1 medium egg yolk
half-fat crème fraîche , to serve (optional)
100g dark chocolate , 70% cocoa solids, very finely chopped
1 tbsp cocoa powder , plus extra ½ tsp for sifting
¾ tsp coffee granules
½ tsp vanilla extract
2 tbsp semi-skimmed milk
2 medium egg whites
2 tbsp dark muscovado sugar
85g half-fat crème fraîche

Steps:

  • Tip the flour into a mixing bowl and remove 2 tsp (the cocoa will replace it later). Add the butter and rub into the flour until the mixture resembles fine breadcrumbs. Sift in the cocoa and icing sugar, then, using a round-bladed knife, stir in the oil, egg yolk and 1½-2 tbsp cold water, until the dough comes together. Gently gather into a ball, then roll out on a lightly floured surface, big enough to fit a 20cm round x 3.5cm-deep loose-bottomed flan tin. Ease the pastry into the tin, leaving a slight overhang. Lightly prick the base with a fork, then chill for about 10 mins.
  • Heat oven to 190C/170C fan/gas 5. Sit tin on a baking sheet. Line the pastry with foil and fill with baking beans. Blind-bake for 15 mins or until set. Carefully lift out the beans and paper, then bake the pastry case for another 10 mins or until the base is cooked. Remove, carefully trim off the overhanging pastry with a sharp knife, to give the pastry a flat edge, then leave until completely cold.
  • To make the filling, put the chocolate in a large bowl that will fit over a pan of simmering water without touching it. Mix the cocoa, coffee and vanilla with the milk. Pour over the chocolate. Sit the bowl over a pan of gently simmering water, stir, then immediately remove pan from the heat, with the bowl of chocolate still over the water, stirring occasionally, to check when melted. Stir the melted chocolate - it will be quite thick. Stir in 2 tbsp boiling water and the chocolate will immediately thin down and become silky smooth. Take the bowl off the pan and leave to cool slightly.
  • Whisk the egg whites to stiff peaks, then whisk in the sugar until thick and glossy. Fold the créme fraîche into the cooled chocolate. Fold one-third of the egg whites into the chocolate mixture using a large metal spoon, then very gently fold in the remaining whites, a third at a time, until evenly mixed in. Remove the pastry case from the tin and place on a serving plate. Spoon the filling into the case, then spread out gently and evenly. Chill for about 3 hours, or overnight, before serving. Serve with a sifting of cocoa and half-fat créme fraîche, if you like. Please note, pregnant women, the elderly, babies and toddlers, and people who are generally unwell, should avoid eating raw or partially cooked eggs.

Nutrition Facts : Calories 243 calories, Fat 13.4 grams fat, SaturatedFat 7.3 grams saturated fat, Carbohydrate 25.8 grams carbohydrates, Sugar 13.7 grams sugar, Fiber 1.3 grams fiber, Protein 4.4 grams protein, Sodium 0.3 milligram of sodium

Tips:

  • Use unsweetened chocolate: This will help to keep the torte low in fat and calories.
  • Use a food processor to grind the almonds: This will help to create a smooth and even texture for the torte.
  • Be careful not to overmix the batter: Overmixing can cause the torte to be tough.
  • Bake the torte in a water bath: This will help to prevent the torte from cracking.
  • Let the torte cool completely before serving: This will help to ensure that the torte is firm and easy to slice.

Conclusion:

This low-fat chocolate torte is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be tailored to your own personal taste. Whether you like your torte rich and chocolatey or light and airy, this recipe has you covered. So next time you are looking for a low-fat dessert that will satisfy your sweet tooth, give this chocolate torte a try. You won't be disappointed!

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