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INGREDIENTS

Sauce
2 Eggs ; separated & divided
1 15 1/2-oz can Pear halves in juice
1/8 ts Salt
1/2 ts Vanilla
2 tb Boiling water
2 tb All-purpose flour
1/4 c Unsweetened cocoa powder
1 oz Semisweet chocolate ; chopped
2 tb Granulated sugar
Cakes
1/4 c Packed light brown sugar
Low-fat sour cream ; optional

Servings

INSTRUCTIONS

Preheat oven to 375F. Line 6 Texas-size (3 1/2 x 1 3/4") or jumbo muffin-pan cups with paper liners. In saucepan, stir together brown sugar, cocoa powder and boiling water until smooth. Add chopped chocolate and stir over low heat until just melted. Add vanilla. Remove from heat. In medium bowl with mixer at medium speed beat egg yolks until lemon-colored. Drizzle in melted chocolate mixture, whisking to prevent eggs from curdling. Whisk in flour until just blended. In clean medium bowl with clean beaters with mixer at medium speed, beat egg whites just until frothy. continue beating until soft peaks form, adding salt and granulated sugar 1 tablespoon at a time. continue beating until stiff, glossy peaks form. Stir 1/4 of beaten egg whites into chocolate mixture. Fold in remaining whites until blended and no white streaks remain. Divide batter equally among muffin-pan cups. Bake 13-16 minutes or until puffy and wooden pick inserted into centers comes out clean. Cool briefly in muffin-pan cups on rack. For sauce, drain pear halves, reserving 1/3 cup juice. In blender or food processor, puree pears until smooth, adding reserved juice. Carefully remove warm individual tortes from muffin-pan cups; peel off paper liners. Spoon some pear sauce on each of 6 dessert plates. Place each torte on a plate in sauce. Spoon sour cream on top, if desired. Makes 6 cakes. Per cake: 159 calories; 4 g protein; 4 g fat; 71 mg cholesterol; 31 g carbohydrates; 49 mg sodium. Your time in the kitchen: 35 minutes; ready to serve in 55 minutes. Sneak peak at irresistible, guilt-free treats from Richard Simmons brand-new cookbook, "Sweetie Pie", printed in Womans World, 11/4/97 issue. Recipe by: Womans World 11/4/97, Richard Simmons Posted to MC-Recipe Digest V1 #879 by 4paws@netrax.net (Shermeyer-Gail) on Nov 01, 1997

NOTES

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What-Goes-Up-Must-Come-Down Chocolate Torte Cakes

Sauce 
2  Eggs separated & divided
1 15 1/2-oz can Pear halves in juice 
1/8 ts Salt 
1/2 ts Vanilla 
2 tb Boiling water 
2 tb All-purpose flour 
1/4 c Unsweetened cocoa powder 
1 oz Semisweet chocolate chopped
2 tb Granulated sugar 
  Cakes 
1/4 c Packed light brown sugar 
  Low-fat sour cream optional

Preheat oven to 375F. Line 6 Texas-size (3 1/2 x 1 3/4") or jumbo  muffin-pan cups with paper liners. In saucepan, stir together brown sugar,  cocoa powder and boiling water until smooth. Add chopped chocolate and stir  over low heat until just melted. Add vanilla. Remove from heat. In medium  bowl with mixer at medium speed beat egg yolks until lemon-colored. Drizzle  in melted chocolate mixture, whisking to prevent eggs from curdling. Whisk  in flour until just blended. In clean medium bowl with clean beaters with  mixer at medium speed, beat egg whites just until frothy. continue beating  until soft peaks form, adding salt and granulated sugar 1 tablespoon at a  time. continue beating until stiff, glossy peaks form. Stir 1/4 of beaten  egg whites into chocolate mixture. Fold in remaining whites until blended  and no white streaks remain. Divide batter equally among muffin-pan cups.  Bake 13-16 minutes or until puffy and wooden pick inserted into centers  comes out clean. Cool briefly in muffin-pan cups on rack. For sauce, drain  pear halves, reserving 1/3 cup juice. In blender or food processor, puree  pears until smooth, adding reserved juice. Carefully remove warm individual  tortes from muffin-pan cups; peel off paper liners. Spoon some pear sauce  on each of 6 dessert plates. Place each torte on a plate in sauce. Spoon  sour cream on top, if desired.    Makes 6 cakes. Per cake: 159 calories; 4 g protein; 4 g fat; 71 mg  cholesterol; 31 g carbohydrates; 49 mg sodium.    Your time in the kitchen: 35 minutes; ready to serve in 55 minutes.    Sneak peak at irresistible, guilt-free treats from Richard Simmons  brand-new cookbook, "Sweetie Pie", printed in Womans World, 11/4/97 issue.    Recipe by: Womans World  11/4/97, Richard Simmons    Posted to MC-Recipe Digest V1 #879 by 4paws@netrax.net (Shermeyer-Gail) on  Nov 01, 1997

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Nutrition

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Serving Size: 1 Serving (178g)
Recipe Makes: 6

Calories: 222
Calories from Fat: 90 (41%)

Amt Per Serving		% DV

	Total Fat 10g	13 %
	Saturated Fat 3.6g	18 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 1.2g
Cholesterol 352.5mg		108 %
Sodium 155mg		5 %
Potassium 236.9mg		6 %
Total Carbohydrate 23.7g		7 %
	Dietary Fiber 2.1g	9 %
	Sugars, other 21.5g
Protein 11.6g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 222

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