Chocolate Pecan Torte

Monday, October 3, 2011
One of the best things about this flourless chocolate cake is how easy it is: You mix it all in the food processor in about 5 minutes. I get requests every year to bring "that yummy chocolate cake" to Passover Seder: I just leave out the baking powder and it only makes a small difference. I used to make it with sugar, but no one really noticed when I switched. It's especially nice with some homemade whipped cream and a little sugar-free chocolate sauce on top!

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Ingredients:

  • 2 cups pecans (in response to one of the comments, don't use salted pecans!)
  • 1/3 cup cocoa
  • 1 t baking powder
  • 1/4 teaspoon salt
  • 4 eggs
  • 1/2 cup (I stick) butter, melted
  • 1 teaspoon vanilla
  • 1/4 cup erythritol (optional)
  • Artificial sweetener equivalent to 1 cup sugar I use zero-carb liquid sweeteners .
  • 1/2 cup water

Preparation:

Heat oven to 350 F. Grease a 8 or 9" round pan or springform pan.

1) Process pecans in food processor - pulse until they are meal - but they won't get quite as small as corn meal.

2) Add the rest of the dry ingredients and pulse again. (Note on erythritol: You can do this recipe with all artificial sweetener, but I've begun experimenting with partial erythritol, with success. I haven't tested all different combinations yet, though - it may be that more erythritol is even better.)

3) Add the wet ingredients and process until well-blended.

4) Pour into pan and bake. The exact time will vary with the pan. Start checking at about 25 minutes until toothpick inserted in center comes out clean.

5) Cut when cool. If desired, serve with homemade whipped cream and/or chocolate sauce.

Nutritional Information: Each of 8 servings has 2 grams of effective carbohydrate plus 4 grams of fiber, 6 grams of protein, and 334 calories.

Learn More About Chocolate in a Low-Carb Diet

More Low-Carb Passover Ideas


View the original article here

No comments:

Post a Comment