The Cooking Cardiologist

1 15-oz. can organic black soybeans 1 cup egg substitute 2 Tbsp. sugar or sugar substitute 1/2 tsp. baking powder 1 tsp. pure vanilla 1 cup Nutella, divided 10 dollops reduced-fat whipped topping 10 mint leaves 10 tsp. Chambord liqueur (optional) Preheat oven to 350° (or 375° above 5,000 feet). Place drained, rinsed beans in a food processor and puree until smooth. With the processor running, slowly pour in the egg substitute. The fiber in the beans will not blend completely, so the texture will not be entirely smooth. This is normal. Add sugar or sugar substitute, baking powder, vanilla and a half cup of the Nutella. Blend to combine ingredients. Coat a 9-inch nonstick cake pan with vegetable oil spray. Pour batter into the cake pan. Bake on center rack for 25-35 minutes or until a toothpick inserted into the center comes out clean. The surface should be firm, yet spongy. Remove from oven and cool for 15 minutes. Remove cake from pan. Bring the torte to room temperature. Melt the remaining Nutella and spread evenly over the torte. Top with whipped topping and serve with mint and liqueur garnishes.