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Chocolate Decadence Torte


  • 1 cup granulated sugar, divided
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup all-purpose flour
  • 2/3 cup nonfat milk
  • 3/4 cup semisweet chocolate chips
  • 1/3 cup Sunsweet Lighter Bake
  • 3 large eggs
  • Grated chocolate and fresh berries (optional)


  1. Coat 9-inch springform pan with cooking spray; set aside.
  2. In saucepan, combine 3/4 cup sugar, cocoa, flour and milk. Stir over low heat until warm. Remove; stir in chocolate and Lighter Bake.
  3. With electric mixer, beat eggs 3 minutes; gradually add remaining sugar. Fold chocolate mixture into beaten eggs. Pour into prepared pan.
  4. Bake in preheated 350 degree F oven for 40 to 45 minutes, or until a few crumbs cling to a wooden pick; cake will be very moist. Cool.
  5. Chill 4 hours or overnight.
  6. To serve, dust with cocoa powder; garnish with grated chocolate and fresh berries, if desired. Slice with sharp knife, wiping clean between cuts.