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ok here is a recipe I am going to use for Easter dinner!..if you want to add 1/2-1 cup of wheat bran, oat bran, or if you like it .....the dreaded flax and this becomes a more substantial breakfast cake that is really good!!!
Chocolate almond torte...(someone may have a similar recipe on here already? I am not sure).....
7 ounces good unsweetened baking chocolate, chopped (lindt is really good and they make an unsweetened one)
1
1 tablespoon unsalted butter, cut into small pieces
3/4 cup splenda (I tried this with half cyclamates and half splenda it was good and NO rash!!!)
4 large eggs, separated and brought to room temp (separate the eggs cold and then bring them to room temp ..or like I do put the bowl of egg whites in a bowl of warm water to rush this process!)
1/2 teaspoon pure vanilla extract or scrape the seeds out of one vanilla bean and toss the pod in your box of Splenda or sweetener for ongoing vanilla flavor)...this can also be given a Mexican flavor by adding cinnamon and using Mexican vanilla extract)
1 cup finely ground almonds (you can use walnuts, coconut, pecan, hazelnut whatever nut you like here even macadamia nuts if you can afford it)
1/4 teaspoon cream of tartar
Oven set at 375 (if your oven is not accurate it is worth it to get a thermometer as nuts and chocolate can burn easily!) to preheat....and place oven rack in the middle of the oven this is really important.... (if you want to toast and grind your own nuts now is the time to do it while the oven is preheating spread blanched almonds or other nuts out on a baking sheet and bake for about 6-8 min in the preheating oven stir them around mid way and keep checking so they do not burn then make sure they are good and cool before you grind them up in a blender, grinder or food processor)
line an 8 inch springform pan with parchment paper. Set aside.
Melt the chopped chocolate and butter in a double boiler or in the microwave...until melted
Meanwhile place the egg yolks and 1/2 cup of the Splenda in a mixing bowl cream for a few min until very light and lemoney.... Beat in the melted chocolate mixture and vanilla. Fold in the ground almonds.
In a clean bowl, place the egg whites and whisk until foamy. Add the cream of tartar and continue whisking until soft peaks form. Gradually sprinkle in the remaining 1/4 cup splenda and whisk until stiff peak forms.(you really can use the mixer for this but I like burning the extra fat beating away!!!!!!).... Fold about 1/4 of the whites into the chocolate batter to lighten it. Quickly fold in the rest of the whites and mix only until incorporated.
Pour the batter into the prepared pan and bake for about 45 to 50 minutes or until a toothpick inserted in the center of the cake has a few moist crumbs. Remove from oven and cool on a wire rack. The cake will rise during baking but falls during cooling, leaving a crisp and cracked crust. Once cool, run a knife around the inside of the pan before releasing the sides. If not serving immediately, cover and place in the refrigerator. Serve cold or at room temperature. top with whipped heavy cream, berries and if you have it a mint leaf is nice...before serving!
happy Easter ..and enjoy...
Chocolate almond torte...(someone may have a similar recipe on here already? I am not sure).....
7 ounces good unsweetened baking chocolate, chopped (lindt is really good and they make an unsweetened one)
1
1 tablespoon unsalted butter, cut into small pieces
3/4 cup splenda (I tried this with half cyclamates and half splenda it was good and NO rash!!!)
4 large eggs, separated and brought to room temp (separate the eggs cold and then bring them to room temp ..or like I do put the bowl of egg whites in a bowl of warm water to rush this process!)
1/2 teaspoon pure vanilla extract or scrape the seeds out of one vanilla bean and toss the pod in your box of Splenda or sweetener for ongoing vanilla flavor)...this can also be given a Mexican flavor by adding cinnamon and using Mexican vanilla extract)
1 cup finely ground almonds (you can use walnuts, coconut, pecan, hazelnut whatever nut you like here even macadamia nuts if you can afford it)
1/4 teaspoon cream of tartar
Oven set at 375 (if your oven is not accurate it is worth it to get a thermometer as nuts and chocolate can burn easily!) to preheat....and place oven rack in the middle of the oven this is really important.... (if you want to toast and grind your own nuts now is the time to do it while the oven is preheating spread blanched almonds or other nuts out on a baking sheet and bake for about 6-8 min in the preheating oven stir them around mid way and keep checking so they do not burn then make sure they are good and cool before you grind them up in a blender, grinder or food processor)
line an 8 inch springform pan with parchment paper. Set aside.
Melt the chopped chocolate and butter in a double boiler or in the microwave...until melted
Meanwhile place the egg yolks and 1/2 cup of the Splenda in a mixing bowl cream for a few min until very light and lemoney.... Beat in the melted chocolate mixture and vanilla. Fold in the ground almonds.
In a clean bowl, place the egg whites and whisk until foamy. Add the cream of tartar and continue whisking until soft peaks form. Gradually sprinkle in the remaining 1/4 cup splenda and whisk until stiff peak forms.(you really can use the mixer for this but I like burning the extra fat beating away!!!!!!).... Fold about 1/4 of the whites into the chocolate batter to lighten it. Quickly fold in the rest of the whites and mix only until incorporated.
Pour the batter into the prepared pan and bake for about 45 to 50 minutes or until a toothpick inserted in the center of the cake has a few moist crumbs. Remove from oven and cool on a wire rack. The cake will rise during baking but falls during cooling, leaving a crisp and cracked crust. Once cool, run a knife around the inside of the pan before releasing the sides. If not serving immediately, cover and place in the refrigerator. Serve cold or at room temperature. top with whipped heavy cream, berries and if you have it a mint leaf is nice...before serving!
happy Easter ..and enjoy...