Healthified Double Chocolate-Kasha Torte

 

1/2

cup boiling water

1/2

cup uncooked roasted buckwheat kernels or groats (kasha)

1/2

cup semisweet chocolate chips

1/4

cup butter or margarine, softened

3/4

cup whole wheat flour

2

tablespoons unsweetened baking cocoa

1

teaspoon baking powder

1/4

teaspoon salt

1/3

cup packed brown sugar

1/3

cup granulated sugar

1/2

teaspoon vanilla

1

egg

3

cups sliced fresh strawberries

2

tablespoons granulated sugar

2

teaspoons powdered sugar

• 1 Heat oven to 350°F. Line bottom of 9-inch springform pan with cooking parchment paper.
• 2 In medium bowl, pour boiling water over kasha, chocolate chips and butter; let stand 15 minutes.
• 3 Meanwhile, in another medium bowl, mix flour, cocoa, baking powder and salt; set aside.
• 4 In large bowl, beat brown sugar, 1/3 cup granulated sugar, the vanilla and egg with electric mixer on low speed about 1 minute or until blended. Stir kasha mixture to combine; add to sugar mixture and stir to blend. Add flour mixture; beat on low speed about 2 minutes or until blended. Spread batter in pan.
• 5 Bake 30 to 35 minutes until center is set and toothpick inserted 1 inch from edge comes out clean.
• 6 Cool torte in pan 20 minutes. Meanwhile, in medium bowl, mix strawberries and 2 tablespoons granulated sugar. Let stand 15 to 20 minutes.
• 7 Remove side of springform pan. Place cooling rack upside down on torte; turn rack and torte over. Remove bottom of pan and parchment paper. Place plate upside down on torte; turn plate and rack over. Remove rack from top of torte.
• 8 To serve, sprinkle powdered sugar over top of torte. Spoon about 1/3 cup strawberries over each serving.