| Honey Chocolate Torte | ||||||
| This has been my saving grace in my plight for wheat free, sugar free food. I have served this many times, and people cannot believe it has no refined sugar. Try it yourself. | ||||||
| Ingredients: 6 oz. unsweetened chocolate squares. 1/2 cup butter 1 cup honey 4 eggs, separated 1 Tblsp Fructose 1 Tblsp Instant coffee granules 1 Tblsp vanilla extract 1/2 tsp. baking soda 1/4 tsp. salt |
Directions: Preheat oven to 325º. Line the bottom of a 9 inch springform pan with waxed paper. In a medium saucepan over low heat, melt butter. Stir in chocolate and melt. Remove from heat, continue stirring until completely melted. Gradually add honey, fructose, and vanilla. Beat slightly your egg yolks; whisk into chocolate mixture. Stir in coffee, baking soda and salt. Set aside. In a large bowl, beat egg whites until soft peaks form. Fold 1/4 egg whites into chocolate mixture. Stir lightened chocolate mixture into the egg whites, DO NOT OVERMIX. Just fold gently until combined. Pour mixture into prepared pan. Bake at 325º for 45 minutes, or until toothpick inserted comes out clean. After done, cool 5 min. Run knife around edge to loosen cake from pan. Invert cake onto a plate, remove paper. I serve it warm with some fresh whipping cream and fresh raspberries. |
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