Recipe of the Month

Chocolate Cheese Torte

Note from Sandra:  Okay, so this isn’t the healthiest recipe – but, it isn’t awful and it is Valentine’s Day!

Nutritional Info (per serving):

Makes 12 servings:

Calories:  270           Carbs: 39 g                Sodium: 293 mg      Fiber: 1 g

Fat:  9 g*                    Sat Fat: ? g*              Protein: 6 g                Cholesterol: 13 mg*

*Information on total fat, saturated fat and cholesterol is an estimate based on whether or not you use the cream cheese portions stated in the recipe.  I have found that using all fat free cream cheese produces as good (and tasty) a result as using some low fat cream cheese.  The same goes for the sour cream. The texture will not be quite the same, however.

Other substitutions you can use in this or any recipe:

  • You can also use Splenda in place of all or part of the sugar
  • With any butter or oil, you can substitute applesauce, or prune or apricot sauce/puree (I use the little jars of baby food – with no sugar added).  The butter/oil is there for the moisture and I find that substituting a fruit sauce actually adds flavor.

Ingredients:

  • One and one-third cups low-fat graham-cracker crumbs (18 squares)
  • Two Tablespoons sugar
  • 3 Tablespoons unsweetened cocoa powder
  • 2 Tablespoons butter, melted
  • 2 Tablespoons water
  • 8 ounces nonfat cream cheese
  • 4 ounces low-fat cream cheese
  • Three-quarters cup sugar
  • 3 egg whites
  • 1 Tablespoon coffee-flavored liqueur or rum
  • 1 teaspoon vanilla extract
  • 1 (8-ounce) container light sour cream
  • One-half square (one-half ounce) unsweetened chocolate, grated

Topping:

  • 1 and one-half teaspoon instant-coffee powder
  • 3 Tablespoons boiling water
  • 2 (1-ounce) squares semisweet chocolate
  • 3 Tablespoons superfine sugar
  • 1 Tablespoon coffee-flavored liqueur or rum
  • 1/2 teaspoon vanilla extract
  • 8 ounces light nondairy whipped topping
  • Additional light nondairy whipped topping, optional

Instructions:

Preheat oven to 350 degrees. Blend crumbs, sugar, cocoa and butter together until well mixed. Blend in water until crumbs begin to hold together. Press firmly onto the bottom and side of a 9-inch springform pan. Bake for 10 minutes. Cool while preparing filling. Leave oven on.

Beat cream cheese in a large bowl with electric mixer at high speed until light and fluffy. Gradually beat in sugar. Add the egg whites one at a time, beating well after each addition. Add liqueur and vanilla. Turn into baked crust. Bake for 35 minutes, or until filling no longer jiggles. Cool for 10 minutes on wire rack. Gently spread sour cream over baked layer. Sprinkle with grated chocolate and refrigerate.

Dissolve coffee in boiling water over very low heat. Add chocolate. Stir until melted and blended. Gradually stir in superfine sugar. Add liqueur and vanilla. Cool to room temperature. Fold into 8 ounces whipped topping and gently spread over cooled baked layer. Refrigerate until firm. When ready to serve, loosen side of pan; remove. Place cake on serving plate. Decorate with additional light whipped topping, if desired. Recipe makes 12 servings.