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I’ve adapted a popular sugar free chocolate almond torte from an original recipe that alice meldrich made.

It’s really difficult, so be prepared!

Try This Incredible Adapted Sugar Free Chocolate Almond Torte Recipe

May 30, 2015

Directions

1Preheat oven to 375 Fahrenheit.

2Combine Almonds with Flour in a food processor until almonds are ground up.

3Place the chocolate, olive oil, and salt in a double boiler and melt together at low temperature. Remove from heat and stir until smooth and melted. Whisk in the egg yolks and 1/2 cup of the agave. Set aside.

4With an electric mixer, beat the egg whites and cream of tartar at medium speed until soft peaks form when the beaters are lifted. Gradually sprinkle in the remaining 1/4-cup agave and beat at high speed until the egg whites are stiff but not dry. Use a large rubber spatula to fold one quarter of the egg whites into the chocolate mixture. Scrape the remaining egg whites into the bowl and pour the almond mixture on top. Fold just until the egg whites and almonds are evenly incorporated into the batter. Scrape the batter into the prepared pan and spread it evenly.

5Bake until a toothpick inserted in the center of the torte comes out with moist crumbs ( 25 - 30 minutes).

6Cool and serve. You can put some extra olive oil on when serving if you like (Along with some more sea salt).

7Isn't that exotic? I know it was difficult, but it will be worth it!

Ingredients

1/2 cup of whole almonds

2 Tablespoons of flour

3/4 of a cup of Unsweetened Chocolate

1/2 cup of virgin olive oil

1/8 of a teaspoon of sea salt

4 large eggs, yolk and whites separated

1/8 of a teaspoon of cream of tartar

3/4 of a cup of Agave Nectar

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Sugar Free Oreo Cookies

May 30, 2015

Directions

1In a separate bowl, combine flour, salt and coco powder together.

2In a large mixing bowl cream butter, erythritol and coconut sugar together until fully combined.

3Add in egg and vanilla, mix in.

4Slowly add in the flour mixture, one cup at a time while mixing on low, until all the flour is added in and completely combined.

5Roll tbsp sized balls of dough, place on parchment paper lined sheets, then flatten with a spoon or the palm of your hand. Try to keep the sizes uniform.

6Bake at 350 F for 8-12 minutes.

7Let cool, then fill with sugar free butter cream frosting.

Ingredients

1 1/4 cup of flour

1/2 cup of coco powder

1/8 tsp of salt

1/2 of soft butter

3/4 cup of erythritol

1/4 cup of coconut sugar

1 large egg, room temperature

1 tsp of vanilla

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More detailed directions (with pictures)