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.
· 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!