Sugar Free Chocolate Torte Food

CHOCOLATE TORTE

Steps:

• Preheat oven to 250 degrees. Grease a springform pan; dust with cocoa. Line bottom with kitchen parchment.
• In 2 qt saucepan over low heat, melt chocolate with butter.
• In large bowl, with wire whisk beat egg yolks and vanilla.
• Slowly beat warm chocolate mixture into yolk mixture until blended.
• In small bowl with mixer at high speed, beat egg whites until soft peaks form.
• Gradually beat in 1/4 cup powdered sugar until sugar dissolves and whites stand in stiff peaks.
• Fold beaten egg whites into chocolate mixture, one third at a time.
• Spoon batter into pan spreading evenly.
• Bake torte 1 hour or until toothpick inserted in center comes out almost clean.
• Cool torte in pan.
• When torte is cool, remove side of pan then remove torte from pan bottom; discard parchment.
• Cut torte in 12 wedges. Sprinkle 6 wedges with cocoa, remaining 6 wedges with confectioners sugar.
• Arrange wedges alternately on cake plate.

SUGAR FREE CHOCOLATE CAKE

Steps:

• Prepare coffee: Make the instant coffee and let cool to room temperature. (putting it in the fridge helps to cool it quickly)
• Preheat oven/prepare tin: Line a 22 cm springform tin with baking paper on the bottom, and grease the sides of the tin with butter. Preheat oven to 175 degrees C or 350 degrees F.
• Mix Dry Ingredients: In a large mixing bowl, mix together the flour, baking powder, salt and cocoa powder.
• Whisk Eggs: Use a whisk to beat together the eggs, granulated sweetener and vanilla until fluffy and pale. Hand whisk for about 1 - 2 minutes o make sure sweetener is dissolved.
• Add Wet Ingredients to eggs: Melt butter in microwave and to the egg mixture, along with the sour cream and cooled instant coffee. Whisk vigourously until all the lumps are gone and it is smooth, silky and a caramel like colour. (about 2 minutes or so)
• Combine Dry and Wet Ingredients: Make a well in the centre of the dry ingredients and pour in wet ingredient mixture. Use a spatula to mix through, making sure to blend in all the flour. Set Aside.
• Melt Chocolate: Microwave chocolate until its only just melted (suggest microwaving at 50% power in 30 second spurts until it reaches that "just melted"stage)
• Pour Chocolate and Milk into Batter: Add the melted chocolate, along with the milk to the cake batter and gently stir through with spatula to create a thick dark batter.
• Bake: Bake for 30 minutes. To test if cake is cooked, insert a skewer into the centre. If it comes out clean, almost clean with few crumbs, cake is cooked. Let cool on a wire rack before slicing. Store in an air tight container at room temperature for 3 to 4 days.

FLOURLESS CHOCOLATE HAZELNUT TORTE

Steps:

• Preheat oven to 350°F. Spray an 8" round cake pan with cooking spray.
• Place chopped baking chocolate in a glass bowl. Microwave on high for 30 seconds; stir until smooth. If needed, microwave for 20 seconds more until chocolate is melted.
• In a bowl, stir together hazelnuts, Splenda Sweetener, breadcrumbs, cornstarch, and baking powder.
• Add egg substitute, coffee, oil, applesauce, and 2 tablespoons hazelnut liqueur. Mix until well blended. Add melted chocolate and mix well.
• Pour into prepared pan. Bake for 15-20 minutes. Cake should look slightly underbaked.
• Run a thin metal spatula around pan to loosen torte; let cool in pan slightly, then remove from pan and cool completely on a wire rack.
• Place cooled torte on a serving plate.
• To make the glaze, place chopped baking chocolate in a glass bowl. Microwave on high for 30 seconds; stir until smooth. If needed, microwave for 20 seconds more until chocolate is melted. Add remaining 2 tablespoons hazelnut liqueur and stir until blended. Pour glaze over torte.

SUGAR FREE CHOCOLATE TORTE

Steps:

• 1. Cut butter into flour and stir in pecans. Press into bottom of 13" X 9" pan. Bake at 350 for 25 minutes. Let cool completely.
• 2. Meanwhile, soften 8oz. cream cheese. Stir in 1/2 cup Splenda and mix with electric mixer until blended and smooth. Spread on COOLED crust.
• 3. Prepare instant sugar free chocolate pudding as directed. Fold in 2 cups whipped topping and spread over cream cheese. (Originally called for 1 cup, but 2 makes it lighter)
• 4. Spread with more whipped topping and peak with spoon (just touch spoon onto topping and lift up. It's makes nice peaks) Sprinkle with chopped nuts
• 5. Keep refrigerated until serving, and store in frige any leftovers. Light and delicious. (You will make this more than once.)