Chocolate almond torte
Serves - 8
This chocolate torte is rich and delicious, and you can tailor it to your liking with all kinds of flavour additions. I first made a flourless chocolate almond torte many years ago when my mum discovered she was intolerant to wheat. I was worried it would be dry as the top cracked in the oven, but when we cut into it it was rich and moist and amazing!
This version is even better as there is no added sugar, and with the addition of nuts is very like a brownie.
Nutrition per serving
Fat: 22 g
Carbs: 13 g / Fiber: 2 g (Net Carbs: 11 g)
Protein: 5 g
Ingredients
100 g Chocolate 85% cocoa
100 g Butter
2 Eggs
50 g Erythritol
50 g Almond Flour
50 g Toasted Chopped Nuts
2 T Rum, Brandy or Espresso (optional)
1 t spice (optional)
Sea Salt to taste
Method
Preheat the oven to 180 ºC / 350 F.
Chop and melt butter and chocolate over a bain-marie.
Separate eggs and mix yolks with sweetener until pale.
Stir in the cooled chocolate mixture and add the almond flour, nuts and any additional flavourings.
Whisk eggs whites until stiff and then fold into the mixture.
Pour batter into a loose bottom torte pan, and bake for 20 mins.
Cool and serve with raspberries.