Almond Torte with Chocolate Sauce and Cherry Garnish
7.5g
Net Carbs
9.9g
Protein
19.9g
Fat
4.0g
Fiber
250
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 16 teaspoons Sugar-Free Flavored Syrup, Hazelnut
- 1 teaspoon Baking Powder (Straight Phosphate, Double Acting)
- 1/8 teaspoon Cream Of Tartar
- 1/2 cup Sucralose Based Sweetener (Sugar Substitute)
- 6 tablespoons Heavy Cream
- 5 large Eggs (Whole)
- 2 ounces Chocolate, baking, unsweetened
- 1 1/2 cups Frozen Cherries
- 1 cup, slivered Almonds
- 2 servings Unsweetened Baking Chocolate Bar
- 1 fluid ounce Tap Water
Directions:
Use the Atkins recipe to make Atkins Low Carb Wheat Bread for this recipe. You will need 1 slice. You will also need 1/3 cup of the sugar-free hazelnut syrup.
- Heat oven to 350°F.
- Spread almonds on a baking sheet and toast until golden, about 10 minutes; cool completely. Additionally if your bread is not stale toast the bread along with the almonds. Transfer to a food processor and add bread, baking powder and cream of tartar; process until almonds are finely ground.
- Line a 9-inch springform pan with waxed paper. Lightly spray with cooking spray, then dust with about 1 teaspoon of the crushed almonds.
- Combine 5 egg yolks and 1/4 cup of the granulated sugar substitute in a large bowl; beat with an electric mixer until light and fluffy, about 3 minutes. Beat 5 egg whites in another bowl with clean and dry beaters until soft peaks form. Add remaining 1/4 cup sugar substitute (reserving 1 teaspoon for the whipped cream garnish) and beat until stiff peaks form, about 3 minutes.
- Fold nuts into yolks in three additions, alternating with one-quarter of the whites each time; fold in remaining whites. Spread lightly in pan. Bake until a toothpick inserted in center comes out clean, 18 to 20 minutes.
- Cool in pan on a wire rack. Run a sharp knife between torte and pan to loosen. Set a plate over the pan and invert torte onto plate. Peel off waxed paper, then invert again onto a serving plate.
- Combine chocolate, hazelnut syrup and 2 tablespoons cream in top of a double boiler set over simmering water. Whisk until chocolate melts, then whisk in 2 tablespoons of water. In a bowl, whip 4 tablespoons cream to soft peaks with 1/2 teaspoon granulated sugar substitute.
- To serve, cut torte into eight wedges; top with sauce. Spoon whipped cream next to torte and add thawed cherries alongside.
