Chocolate-Nut Torte with Strawberry Glaze

I always love chocolate cake but I cannot just make the regular one because my husband is into low-sugar and low-salt food. We have a bunch of diabetic magazines and booklets that have recipes for people who want to cut down their carb intake to control their weight. With the thought of making a dessert today, I tried so hard to find one that would make both of us happy and glad I found one.

This is how it looks after I took it out from the oven. I did not expect that it would come out this perfect. I thought that it would not grow since the baking powder I used was labeled "best by Sept. 2009." Hmmmm! So excited to cut it but... I need to wait. I was supposed to use Raspberry fruit spread for the glaze but I used Strawberry Preserves since it's available in the pantry.

I asked hubby to slice it after we had our dinner. He cut it into twelve parts which he said was the right portion size. No comment! But he later told me that he wanted to cut it smaller. When he saw my facial expression, he changed his mind. So I told him to just do it on his plate which he did.

We both like it for number one reason: it's not too sweet. Second: it's very chocolaty.

Here is the list of what you need if you want to try it yourself:

• 1 cup natural walnuts
• 1 cup sugar
• 2 large eggs, at room temperature
• 2 large egg whites, at room temperature
• 1 tsp vanilla extract
• 3/4 cup light olive oil
• 3/4 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp (no salt) baking powder
• 1/8 tsp salt
• 1/4 cup strawberry preserves

Here's how to do it:

• Preheat oven to 350 degrees. Coat a 10" pan with baking spray with flour.
• In food processor, finely chop walnuts with 2 tbsp of sugar. Set aside.
• In large bowl, with electric mixer at medium-high speed, beat eggs, egg whites and vanilla extract until foamy. Gradually beat in remaining sugar, 1 tbsp at a time until mixture is thick and pale in color, about 5 minutes. Turn mixer to lowest speed and add oil in slow, steady stream.
• In another large bowl, sift together flour, cocoa, baking powder and salt. Fold in walnut mixture. Gradually fold in egg mixture. Pour into prepared pan.
• Bake 30 to 35 minutes or until edges begin to pull away from pan sides and center is firm to touch. Cool in pan on rack.
• In small saucepan over low heat, melt fruit preserves until smooth. Spread over the cake and let stand 30 minutes or until spread is set.
• Servings: 12
  

Nutritional Values: 320 cal, 6 g pro, 31 g carb, 22 g fat, 3 g sat fat, 35 mg chol, 3 g fiber, 85 mg sodium ( sodium may be less because I used no salt baking powder)

Source: Outsmart Diabetes

Chocolate-Nut Torte with Strawberry Glaze