This recipe originated on Epicurious.com and featured grind-your-own almond flour, sugar, powdered sugar, and a larger cake. My version features almond flour, no sugar, and whipped cream. The texture is pure “nut torte”, lightly dense, but not fudge-y.
Yield: 8 servings (301 calories, 7 g. net carbs)
1 cup Bob’s Red Mill almond flour
3/4 cup Swerve sweetener, powdered style
1/4 teaspoon liquid stevia glycerite
5-1/2 ounces Scharffenberger unsweetened baking chocolate
5 large pasture-raised eggs, separated
1/3 cup full-fat organic yogurt
1/2 teaspoon almond extract
1/2 teaspoon grated lemon peel
1/3 cup grass-fed butter, melted and cooled
Large pinch salt
Preheat oven to 350 degrees.
Grease the bottom and sides of an 8-inch-diameter springform pan with grass-fed butter. Flour the bottom and sides with almond flour. Shake out excess. Cut a piece of parchment paper to fit the size of the bottom, butter it, flour it, shake off excess, and place inside the pan.
In a food processor, add chocolate and blend until chocolate is finely ground, about 45 seconds; stir into almond flour.
Using electric mixer, beat egg yolks, yogurt, and stevia in large bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes. Beat in almond extract and lemon peel. Fold in chocolate, almond flour, and then butter.
Using clean dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold whites into chocolate batter in three additions. Transfer batter to prepared pan.
Bake cake until tester inserted into center comes out with moist crumbs attached, about 40 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.) Cut around pan sides to loosen; release sides.
Yield: 3 servings
1/2 cup grass-fed heavy cream
1/4 teaspoon vanilla or coffee extract