Honey and white chocolate provide the batter with plenty of sweetness
At first glance, this torte almost seems a tad too healthy. The batter is made with a mixture of nonfat Greek yogurt, low-fat cream cheese, and eggs. But it also is infused with honey and buttery melted white chocolate, which is rich with sugar, milk and cocoa butter—combining it with full-fat yogurt and cream cheese would give the torte a heavy texture that would obscure its delicate, balanced sweetness, and extra sucrose would render it cloying.
Low-fat cream cheese and “light” cream cheese are not the same
Cream cheese comes in many forms: in blocks, whipped in a tub, or flavored with “garden” veggies or strawberries. Then there are all the various fat contents. What you want is low-fat cream cheese, sometimes labeled as Neufchâtel cheese. It contains about one-third less fat than standard cream cheese, which is still plenty rich when combined with the cocoa butter in white chocolate.
What you don’t want is the “light” cream cheese sold in tubs. It contains additives and stabilizers that will affect the texture of the torte, and that would be a shame, because it has a lovely texture, like the lovechild of a cheesecake and flourless white chocolate cake.
Use a whisk for the best texture
Christopher Kimball loves this torte for its nuanced, not-too-sweet flavor profile and “singular” texture. He has a few tips for making sure it comes out smooth and light every time. First, use the whisk attachment for your stand mixer, not the paddle. The whisk will incorporate more air, adding fluffy height to the final product.
Don’t skip the cornstarch. A few tablespoons is all you need to help the cake set and give it structure.
And finally, when adding your eggs, give each egg a full 30 seconds to incorporate before adding the next one. This will ensure the batter is fully emulsified, so your cake is creamy, not broken or greasy.
Toasted almonds and Bonne Maman Apricot Fruit Spread tie it all together
Most people think of “gluten-free” baking as a genre that demands substitutes, but not everything needs a crust. A lot of tortes are crust-less, which makes them a great dessert for the gluten-intolerant or avoidant. Instead of a crunchy crust, we scatter the top of the torte with toasted sliced almonds, which adds needed textural contrast.
Speaking of contrast, acid is prized for its ability to brighten up sweet desserts, and the light hit of fruity acidity provided by Bonne Maman Apricot Fruit Spread is the perfect finishing touch for this milky-sweet tart. It marries the tang of the Greek yogurt to the sweetness of the white chocolate, while giving the dessert a polished, finished appearance. Garnish with those sliced almonds and a few shavings of white chocolate, and you may find it replaces the usual cheesecake in your dessert rotation.
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