Luscious Brownie Torte with Tropical Glaze
1 cup packed light brown sugar
1/2 cup unsweetened cocoa powder
2 Tbsp. cornstarch
3/4 cup skim milk
4 oz. (1/2 cup) chocolate chips, melted
1 whole egg
1 egg yolk
1 tsp. vanilla
2 egg whites
1/8 tsp. cream of tartar
1 mango, peeled, pitted and coarsely chopped
1/2 cup mango or peach nectar
2 tsp. lime juice
Preheat oven to 350*F. Spray an 8 inch round cake pan with nonstick cooking spray. Line bottom with waxed paper and set aside. In medium bowl, combine brown sugar, cocoa powder and cornstarch. With an electric mixer, gradually beat in milk and melted chocolate until just combined. Add whole egg, egg yolk and vanilla; beat until mixture is smooth. In small bowl, with clean beaters, beat egg whites and cream of tartar until stiff peaks form. Stir one fourth of egg whites into chocolate mixture, then gently fold in remaining egg whites. Scrape batter into prepared pan, smoothing top. Bake 50 minutes or until toothpick inserted in center comes out almost clean (the cake will still be fairly wet). Cool completely in pan on wire rack before cutting. Meanwhile, in a food processor or blender, combine mango, nectar and lime juice; puree until smooth. To serve, drizzle half of the mango puree over dessert plates. Top each with a slice of torte. Drizzle remaining puree over cake slices.
Serves 10
Per serving:
Calories 197
Fat 5
Sat Fat 3
Protein 4
Fiber 3
Sodium 39
Carbohydrates 38
WW points 4