Flourless Chocolate Walnut Torte with Cabernet-Infused Cherries & Whipped Cream

Flourless Chocolate Walnut Torte with Cabernet-Infused Cherries & Whipped Cream Recipe
 
Prep time
Cook time
Total time
 
Serves: 10
Ingredients
  • ½ tsp. SweetLeaf® Stevia Extract
  • 2 c. frozen organic cherries (try Cascadian Farm)
  • 6 Tbsp. organic whipped cream
  • ½ c. organic Cabernet Sauvignon
  • 1 c. organic raw walnuts
  • 5 large organic omega-3 eggs, separated
  • ⅔ c. organic erythritol
  • 6 oz. organic baking chocolate, coarsely chopped
Instructions
  1. First, make the cherries. In a medium bowl, combine frozen cherries, wine and ¼ tsp. stevia. Stir to combine. Allow the cherries to thaw in the wine infusion. To make the torte: Preheat the oven to 350 degrees F. Line the bottom of a 9- to 10-inch springform pan with a round of parchment paper. In a large bowl, beat the egg yolks with ¼ tsp. stevia until pale in color. Gradually beat in ½ cup erythritol and continue beating until the mixture is thickened. In a large bowl, beat the egg whites until foamy. Gradually beat the remaining 4 tablespoons of erythritol into the egg whites, 1 tablespoon at a time. Continue to beat until stiff, glossy peaks form. Alternately fold the chopped chocolate, walnuts, and meringue into the yolk mixture by thirds until well blended. Pour into the prepared pan and bake until the torte is firm to the touch and golden brown, 25 to 30 minutes. Remove from the oven and let cool to room temperature. To unmold, run a knife around the edges of the pan to detach. Invert onto a plate and peel off the parchment paper. Invert again onto a serving plate. To serve, cut the torte into wedges and top with the Cabernet cherries and whipped cream.
 

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Nutrient Information Per Batch

2252.25 kcal Calories, 484.41 mg Calcium, 108.13 g Carbohydrate, 1071.18 mg Cholesterol, 194.39 g Total Fat, 40.69 g Fiber, 39.39 mg Iron, 807.72 mg Magnesium 2800.39 mg Potassium, 74.45 g Protein,99.07 mcg Selenium, 423.7 mg Sodium, 37.27 g Sugars, 23.1 mg Zinc, 72.06g Saturated fat, 0 trans Fat, 48.56 g Monounsaturated fats, 61.77 g Polyunsaturated fats, 4063.47 IU Vitamin A, 1.27 mg Vitamin B6, 3.23 mcg Vitamin B12, 6.79 mg Vitamin C, 87.5 IU Vitamin D, 3.51 Vitamin E, 25.65 mcg Vitamin K, 296.38 mcg Folate,0.97 mg Vitamin B1(Thiamin),1.75 mg Vitamin B3(Niacin),1.69 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 1097.78 mcg Lutein and Zeaxanthin, 10.97 g ALA, 0.01 g EPA, 0.09 gDHA,1646.05 mg Phosphorous, 11.42 mg Manganese, 0 mcg Alpha carotene, 1666.12 mcg Beta carotene, 22.5 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Fish
  • No Red Meat
  • No Pork
  • No Shellfish
  • No Gluten
  • No Seeds
  • No Soy
  • No Poultry
  • No Yeast
  • No Peanuts
  • No Grains
  • No Legumes
  • No Nightshade
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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