Tuesday, April 6, 2010

Chocolaty Coconut Mini Tortes

Makes 2 Dozen

8 ounces semisweet chocolate chips (about 1 ¼ cups)
1/2 cup canola oil
1 cup granulated sugar
1/2 cup whole wheat flour
1/2 cup unsweetened cocoa powder, sifted
1/4 cup shredded unsweetened coconut
5 large eggs, beaten
Confectioners’ sugar


Preheat the oven to 350°F. Lightly oil or coat 24 mini muffin cups with nonstick cooking spray and set aside.
Stir the chocolate chips and canola oil in a medium saucepan over low heat until the chips melt, about 2 minutes. Remove from the heat.
Whisk together the sugar, flour, cocoa powder, and coconut in a large bowl until well combined. Whisk in the eggs until well blended. Add the melted chocolate mixture and stir to combine.
Spoon the batter evenly into the prepared muffin cups (depending on the size of your muffin cups, you may need to fill them 3/4 of the way full or completely to the top, so be sure to spray the pan well). Bake about 15 minutes, or until a toothpick inserted in the center comes out clean.
Transfer the pan to a wire rack and cool for 5 minutes. Remove the tortes and cool. To add “snow” to the tops of each torte, sprinkle with confectioners’ sugar.

Nutrition Information per Serving (1 torte): 150 calories, 9g fat (3g saturated, 0.5g omega-3), 15mg sodium, 18g carbohydrate, 1g fiber, 2g protein

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