Wednesday, June 20, 2012

Almond Torte with Chocolate Sauce and Cherry Garnish

Am I really going to make this? Honestly I'm not sure. sounds interesting, and  I like the idea of this being sugar free. Well have fun with it. Find more sugar free/low carb recipies at Atkins.com.
Ingredients

 1 Cup blanched whole almonds
 1 Serving Atkins Cuisine™ Bread **
 1 Teaspoon baking powder
 1/8 Teaspoon cream of tartar
 1 cooking spray
 5 large eggs, separated
 1/2 Cup granular sugar substitute (sucralose), divided
 2 Ounce-weights unsweetened chocolate, coarsely chopped
 1/3 Cup sugar-free hazelnut syrup
 6 Tablespoons heavy cream
 2 Tablespoons water
 1 1/2 Cups sweet cherries, pitted and coarsely chopped

Directions


This recipe uses Atkins Cuisine™ Bread (see recipe) which has 1.5g NC per slice.**



Heat oven to 350°F.



Spread almonds on a baking sheet and toast until golden, about 10 minutes; cool completely. 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, and 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.



** If you can't make, or don't have access to  use a low carb bread with 1.5 net carbs. look for item in your local health food store.