Torte au Chocolate

Torte au chocolate is a refined-sugar-free chocolate cake from the early natural-foods era, sweetened entirely with Fruit Sweet (a concentrated fruit-juice sweetener) and Fudge Sweet (a chocolate-based fruit syrup). The result is a tender, two-layer cake with a deeply rounded chocolate flavor and none of the granulated sugar crash.

The technique is closer to a classic genoise than a brownie. Egg yolks fold into the liquid mixture one at a time for emulsification, while the whites get whipped to stiff peaks and folded in last. That separated-egg method is what gives the torte its airy, sponge-like crumb instead of a dense fudge texture. Cake flour keeps the rise high and the crumb soft. Don’t overmix once the whites go in or you lose all the air you just whipped.

The filling and frosting double down on the natural-sweetener theme. Cream cheese gets blended with vanilla for the layer between the cakes, then sweetened whipped cream coats the outside. A drizzle of melted Fruit Sweet around the edge and a tumble of fresh strawberries on top finishes it. Pair with herbal tea or a glass of cold milk for a less-sweet alternative to traditional layer cakes.

Chef Tips

• Beat the egg whites in a spotlessly clean bowl. Any trace of fat from yolks or grease will prevent stiff peaks.
• Fold the whites in three additions, not all at once. The first addition lightens the batter, the next two preserve more air.
• Test for doneness by gently pressing the center. The cake should spring back. A finger dent that stays means another two minutes.
• Cool the layers completely before filling. Warm cake melts cream cheese into a slick that runs out the sides.

Variations

• Replace Fruit Sweet with honey or maple syrup for a more accessible natural sweetener.
• Use sliced raspberries or fresh peaches in place of strawberries on top.
• Add 1 teaspoon of espresso powder to the dry ingredients for a deeper, mocha-leaning chocolate flavor.