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 Post subject: Flourless Chocolate Torte
PostPosted: Sun Aug 01, 2010 8:24 pm 
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Has anyone ever plugged this into something to come up with a carb/calorie count? It is very good but I am not sure how many calories or carbs are in this.

Flourless Chocolate Torte
Martha Stewart Recipe


Pan Preparation:

Use a standard size loaf bread pan. Spray with Pam. Cut a piece of parchment paper to fit the bottom and long sides of the pan. Let the parchment just hang over the sides. The short sides of the pan don't need to be covered. Spray the parchment with Pam too.

Preheat the oven to 350 and place a shallow pan with water in there. You will be baking this in a water bath.

Ingredients:

8 oz. Bag of Hershey's Sugar Free Chocolate Chips (I buy these at Walmart)
1 stick of butter
¼ cup heavy cream
3 large eggs
2 tablespoons sugar*
½ teaspoon extract (mint, vanilla, almond, orange, whatever you like)


*I use the real sugar in this recipe, but you could just leave it out if you don't mind a less sweet torte. Or you could try splenda or truvia which I haven't tried yet. I figure two tablespoons of sugar in the whole cake is okay.

Over simmering water, melt the chips and the butter.

In a small bowl, whip the cream and set aside.

In another bowl, beat the eggs and sugar with a mixer until triple in volume.

Slowly add the melted chocolate mixture into the eggs. Use a folding motion, not stirring. Keep folding until all the chocolate is incorporated. Fold in the cream and the extract until blended. It will get a little thicker as you fold and be about the consistency of pudding.

Pour into the pan and place in the water bath. Bake for exactly 20 minutes. You won't think it's done, but it is. Take it out of the water bath and let cool. Refrigerate until cold.

Take it out of the pan and put it on your serving dish. This is so delicious and really worth the effort. The dessert is only about 1 inch high and is very rich. Serve with fruit and whipped cream.

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PostPosted: Mon Aug 02, 2010 5:51 am 
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I haven't run the numbers. I only make it for special occasions if I'm being good. I'll give it a whirl when I have time. I don't have a bag of chips in my cupboard right now.

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Donna
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PostPosted: Tue Aug 03, 2010 7:51 am 
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This is by far the best chocolate low carb dessert I have made.

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PostPosted: Tue Aug 03, 2010 12:51 pm 
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Can this be frozen?


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PostPosted: Tue Aug 03, 2010 12:57 pm 
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JAW...I think it could. It's a very moist, fudgy dessert. If you cut it in squares and wrap them separately they should freeze just fine.

It is a truly wonderful chocolate fix!

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Donna
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PostPosted: Tue Aug 03, 2010 12:59 pm 
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Thanks Donna, my husband is not a chocolate fan so I would want to freeze some of it so I don't eat it all.


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PostPosted: Sun Aug 08, 2010 5:27 am 
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Yes, do not eat it all! Your intestines will explode! ha-ha.

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PostPosted: Fri Apr 01, 2011 7:00 am 
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I just made this yesterday and it was wonderful! A little is all you need.

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Carrie


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