1 can (15 oz) black soy beans
4 egg equivalents, 8 oz Egg Beaters® or similar substitute
1 1/2 cups sugar or replace 3/4 cup sugar with 3/4 cup Splenda®
1/2 tsp. baking power
1 tsp. pure vanilla extract
3/4 cup unsweetened cocoa

Optional:
10 small peppermint patties or four jumbo patties plus 1 T. fat free milk
Mint leaves for garnish

Preheat oven to 350 degrees. Drain and rinse beans and then place in a food processor and puree until smooth. With the processor running, pour in the eggs. The fiber in the bean will not blend, so texture will not be entirely smooth. This is normal. Add sugar, baking powder, vanilla and cocoa. Blend to combine ingredients. Coat a 9″ non-stick cake pan with vegetable spray. Pour in batter. Bake on center rack for 40 minutes or until a toothpick inserted into the center comes out dry. The surface should be firm yet spongy. Remove from oven and cool for 15 minutes. Remove cake from pan. Bring torte to room temperature. The torte tastes best cooled. It is more moist and dense the next day. If using opional glaze, melt the peppermint patties in a double boiler whisking with 1 T fat free milk. Drizzle the chocolate mint sauce over the torte. Garnish with a mint leaf. Sauce not included in nutritional information.

Yield: 8 servings
Calories: 243
Fat: 3.4g
Fiber: 4.6g

w/ partial Splenda
Calories: 170
Fat: 3.4g
Fiber: 4.6g