Angela’s lighter chocolate cake

Treat yourself to Angela’s Lighter Chocolate Torte, a delicious dessert with a heavenly, melt-in-your-mouth texture and surprisingly rich flavor. This delicious treat not only satisfies your sweet tooth, but also contains two-thirds less fat than the traditional version. Made with the finest ingredients, every bite of this decadent chocolate cake will leave you wanting more. Whether it’s a special occasion or a simple treat, this guilt-free dessert is a must for chocolate lovers looking for a lighter option. Treat yourself to a piece of Angela’s masterpiece and enjoy the pure bliss it brings.

Ingredients

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

Preparation steps

  1. Place the flour in a mixing bowl and remove 2 teaspoons (the cocoa will be replaced later).
  2. Add the butter and rub into the flour until the mixture resembles fine breadcrumbs.
  3. Sift in the cocoa and powdered sugar, then stir in the oil, egg yolk and 1½–2 tablespoons of cold water until a dough forms.
  4. Gently shape the dough into a ball.
  5. Roll out the dough on a lightly floured surface to fit a 20cm round, 3.5cm deep, loose-bottomed cake tin.
  6. Let the dough slide loosely into the mold, leaving a slight overhang.
  7. Prick the base lightly with a fork and then chill for about 10 minutes.
  8. Preheat the oven to 190°C/170°C fan/gas mark 5 and place the tin on a baking tray.
  9. Line the dough with foil and fill it with baking beans.
  10. Blind bake for 15 minutes or until set.
  11. Remove the beans and paper and bake for another 10 minutes or until the crust is cooked through.
  12. Remove from the oven and carefully cut off the excess dough with a sharp knife to give the dough a flat edge.
  13. Allow the pastry shell to cool completely.
  14. To make the filling, place the chocolate in a large bowl that will fit over a pot of simmering water without touching it.
  15. Mix cocoa, coffee and vanilla with the milk and pour over the chocolate.
  16. Place the bowl over a pan of gently simmering water and stir until the chocolate has melted.
  17. Remove the bowl from the heat and let it cool slightly.
  18. Beat the egg whites until stiff, then stir in the sugar until a thick, shiny mixture forms.
  19. Fold the créme fraîche into the cooled chocolate.
  20. Using a large metal spoon, fold a third of the egg whites into the chocolate mixture.
  21. Carefully fold in the remaining egg white, one third at a time, until a uniform mixture is formed.
  22. Remove the dough shell from the mold and place it on a serving plate.
  23. Pour the filling into the mold and spread it carefully and evenly.
  24. Chill the tart for about 3 hours or overnight before serving.
  25. Serve with a pinch of cocoa and half-fat créme fraîche if desired.
  26. Note: Pregnant women, the elderly, babies and young children, and people who are generally unwell should avoid consuming raw or partially cooked eggs.

Nutritional Information

kcalfatsaturatescarbohydratesSugarfiberproteinSalt
243 13.4g 7.3g 25.8g 13.7g 1.3g 4.4g 0.3g

Equipment and tools

  • mixing bowls
  • Whisk
  • Sieve
  • rolling pin
  • Baking pan or tart pan
  • measuring spoon
  • measuring cup
  • Knife
  • Cooking spray or butter for greasing

Allergen information

This recipe contains the following allergens:

  • Eggs
  • butter
  • Gluten (from flour)
  • Milk (from crème fraîche)

Please note that this recipe may also contain traces of nuts and soy, as these ingredients are commonly processed in facilities that handle allergens.

Storage and leftovers

If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. After cooling, the tart becomes a little softer, but still tastes delicious.

To enjoy the remaining tart, simply bring it to room temperature before serving. You can also reheat individual slices in the microwave for a few seconds or in a preheated oven at 180°C (350°F) for about 5 minutes.

Remember to cover the tart with a piece of cling film or aluminum foil to prevent it from drying out in the fridge.

Health Benefits of Angela’s Lighter Chocolate Tart

Enjoying a chocolate cake doesn’t have to come at the expense of your health. Angela’s Lighter Chocolate Cake offers a delicious and healthier alternative for anyone looking to satisfy their sweet tooth without sacrificing their well-being. Let’s explore the various health benefits of this delicious dessert:

1. Reduced fat content

This chocolate tart recipe contains several ingredients to reduce the fat content. By using half-fat crème fraîche and rapeseed oil, the cake retains its creamy consistency and at the same time contains fewer unhealthy saturated fats. This can contribute to healthier cholesterol levels and a lower risk of heart disease.

2. Good source of antioxidants

The dark chocolate used in this recipe with a cocoa content of 70% is rich in antioxidants. These beneficial compounds help protect our cells from oxidative damage caused by free radicals. Antioxidants have been linked to a number of health benefits, including reduced inflammation and improved cognitive function.

3. Potential mood enhancer

Chocolate is known for its ability to elevate mood and promote feelings of happiness. The cocoa in this cake contains natural compounds that interact with the brain’s receptors, potentially increasing the production of feel-good neurotransmitters like serotonin and endorphins. A slice of Angela’s lighter chocolate tart might be just the thing to lift your spirits!

4. Nutrient-rich ingredients

This chocolate tart recipe contains nutrient-dense ingredients that can provide your body with essential vitamins and minerals. By adding cocoa powder you get a good portion of iron, magnesium and fiber, while the egg white contributes high-quality protein. These nutrients are crucial for various body functions, including energy production and muscle maintenance.

5. Moderate sugar content

Although moderation is important when consuming sweets, this recipe was designed to keep the sugar content moderate. Using dark muscovado sugar, known for its rich flavor and natural molasses content, provides sweetness with fewer calories than refined white sugar. This can help prevent sudden spikes in blood sugar levels and better control diabetes or overall sugar intake.

So next time you’re craving a chocolaty dessert, consider making Angela’s lighter chocolate cake. Indulge in the decadence and know that you are treating yourself to a healthier but equally delicious option.

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