Desserts - Chocolate Torte

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04-12-2000, 02:15 AM
Rusty's Chocolate Torte (Original Recipe)
4 extra large eggs (Total 2.832 grams carb)
Artificial Sweetener to replace 3/4 cups sugar
1 cup pecans (Total 21.706 grams carb/ 9.044 fibre)
1 teaspoon vanilla extract (0.531 grams carb)
2 tablespoons flour (Total 11.92 grams carb/ 0.42 fibre)
2 & 1/2 teaspoons baking powder (3.185 grams carb)
3 tablespoons unsweetened cocoa powder (Total 7.77 grams carb/4.32 fibre)
Place eggs and sweetener in blender & run at high speed for about 45 seconds.
Add the remaining ingredients IN THE ORDER LISTED ABOVE. Blend at high speed for 2 full minutes.
Pour batter into greased 9" round cake pan and bake at 350 for about 20 minutes, or until a toothpick inserted in centre comes out clean.
Total carb count for whole cake: 47.944
Total for whole cake with fibre subtracted: 34.16
*NOT including anything for artificial sweeteners. Add accordingly based on your sweetener of choice.
Substitute 1 Tablespoon of Espresso Powder or instant coffee for one of the tablespoons of cocoa for a mocha taste. Substitute walnuts if you prefer them to pecans. Substitute soy flour if you must, but I've no idea what that would taste like.
Serving suggestions:
Split in half, fill and frost with flavoured/sweetened whipped cream.
Spread some of Lynne's chocolate on top.
Fill center with dietetic raspberry jam.
Cut into small pieces, soak in rum or bourbon, and layer with mascarpone or ricotta or whipped cream, etc. for a trifle.Garnish with nuts!