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Old 04-23-2011, 07:33 PM   #1
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Teaser! Easter chocolate torte

This is what I made for Easter - don't know if it's good yet or not but I'll post the recipe tomorrow if it is!

It's flourless and no sugar added, although it IS made with 70% dark chocolate, and there IS a little bit of Frangelico in it so it's definitely NOT induction food. However, it is FAR better than those sugar-laden, flour-filled desserts I USED to make!



I'll post reviews tomorrow! (please ignore the aluminum foil in the corner, and that is an 8" cake on a BIG cake plate....)
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Old 04-23-2011, 07:37 PM   #2
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OMG it looks fabulous. Enjoy it tomorrow, Happy Easter
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Old 04-23-2011, 07:43 PM   #3
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Happy Easter Charski. That looks marvelous.
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Old 04-23-2011, 08:12 PM   #4
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Gorgeous cake Char! ...please don't tease, share that recipe so I can stop drooling ...
Happy Easter
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Old 04-23-2011, 08:52 PM   #5
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SHAWNEEEEEEE!!! Are you back for good? I miss you SO MUCH!!

If you promise to stick around I'll post the recipe!
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Old 04-23-2011, 09:36 PM   #6
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Beautiful!
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Old 04-23-2011, 09:52 PM   #7
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Sounds like culinary bribery.. not to mention emotional blackmail... tsk, tsk..holding a recipe for ransom..

I'll meet ya half way ...I'll be around now and then, even post occasionally instead of just checkin' up on ya!

Done deal??

The raspberries and choc dollops are nice touches; are beans involved in the cake "innards"?
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Old 04-23-2011, 10:18 PM   #8
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Char, that looks fantastic as usual! I look forward to the recipe... Happy Easter!!!
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Old 04-23-2011, 11:20 PM   #9
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Quote:
Originally Posted by shawneesioux View Post
Sounds like culinary bribery.. not to mention emotional blackmail... tsk, tsk..holding a recipe for ransom..

I'll meet ya half way ...I'll be around now and then, even post occasionally instead of just checkin' up on ya!

Done deal??

The raspberries and choc dollops are nice touches; are beans involved in the cake "innards"?
LOL Shawnee! OK, done deal. I'll post the recipe tomorrow I promise. NO BEANS in the innards of this one - just lots of yummy chocolate, eggs, stuff like that there - and the ganache on top is nothing more than MORE chocolate and boiling hot cream. Can you GET better than that?!

I have a SF raspberry coulis I made yesterday, will put a squiggle of that on each plate, then a little wedge of this chocolatey goodness, then a squirt of SF whipped cream. Will try to remember to get a picture of the serving tomorrow.

I had a little of the ganache left over, put it in the fridge and keep dipping a spoon into it - yum. It could be rolled and made into truffles, just sayin'....
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Old 04-24-2011, 07:10 AM   #10
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Subbing! Cant wait for the recipe!
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Old 04-24-2011, 09:26 AM   #11
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OMG!!! Beautiful!!!
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Old 04-24-2011, 10:01 AM   #12
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Where's the drooling smiley? That's a beautiful cake, Char.
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Old 04-24-2011, 10:17 AM   #13
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Thanks, you guys!! :blush:

OK, here it is:

Double Chocolate Torte
(my adaptation of a recipe from Cuisine at Home magazine)

For the torte:

1/3 cup water
1/4 cup brown Diabetisweet (or whatever sweetener you like, equivalent to 1/4 cup sugar)
1/4 cup Ideal sweetener (ditto sweetener!)
1/4 teaspoon NuStevia 0 Carb stevia powder (about 1/2 cup worth of sweetness)
1 stick (4 oz.) butter, cut into small cubes
12 oz. extra dark (70% or more) chocolate, cut into small pieces
1 tsp. espresso or instant coffee powder
1/3 cup almond or hazelnut liqueur OR cold brewed coffee
2 tsp. vanilla extract
6 eggs, whisked to combine

Ganache:

1/2 cup heavy cream
4 oz. dark chocolate, chopped fine

Garnish - berries, whipped cream, or sliced toasted almonds

Preheat oven to 325*. Coat an 8 x 2" round cake pan with nonstick spray (I used a pan with a removable bottom) - line with a circle of parchment paper cut to fit, then spray again.

Put water and sweeteners into a 4 cup Pyrex or other microwave safe bowl, and microwave on High power til it starts to boil, to dissolve sweeteners. Add butter cubes and microwave 30 seconds more, stir to melt into liquid; then add the espresso or coffee powder, stir to dissolve. Now add the chopped chocolate and let stand 2 minutes, then stir til smooth. Whisk in liqueuer or brewed coffee and vanilla extract.

Now add the whisked eggs and whisk mixture til well combined. (If you do like I did and use a pan with a removable bottom, cover the outside of the cake pan with heavy-duty foil, bringing it up the sides, to prevent water leaking in.) Pour into the prepared cake pan and place pan inside a larger roasting pan - fill to half way up the cake pan with hot water. Place in preheated oven and bake about 40 to 45 minutes, til the torte is slightly puffed up and no longer jiggly in the middle. Carefully remove the roasting pan from the oven, and then the cake pan from the roasting pan, to a cooling rack. Let cool 1 hour.

Run a table knife around the edge of the pan to loosen the cake; invert onto a platter and peel off parchment paper. Cool completely and then refrigerate til cold.

Ganache: Put the 1/2 cup cream into a 2 cup glass measuring cup and microwave on High til boiling - watch it so it doesn't boil over!
Add the chopped chocolate and let sit 2 minutes. Stir til smooth. Now let cool 3 minutes - then drizzle around the top edge of the torte, letting it run down the sides a bit, then pour the rest on top of the torte and smooth with a large spoon or long-bladed spatula.

If you're going to do the raspberries, save a bit of the ganache, dip the tip of each berry in it, then place decoratively on torte.

Chill til set. Remove from fridge about an hour before serving - this tastes best at room temp. Refrigerate any leftovers.

This SOUNDS complicated but it's really very easy!! Still haven't tasted it so will come back after dinner with comments!

Last edited by Charski; 04-24-2011 at 10:21 AM..
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Old 04-24-2011, 11:29 AM   #14
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Coulis squiggles and whipped cream for plated presentation?? BONUS POINTS!
Thanks for the recipe...and wow, that ganache sounds wonderfully simple yet gorgeous...oh, the dipping possibilities... starting with strawberries.....
YUM!
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Old 04-24-2011, 01:35 PM   #15
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Oh MG, Char. Let us know how it tastes. Definately gonna make this if it passes the Char and her husband taste test. Thanks Julie
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Old 04-24-2011, 02:33 PM   #16
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Can I come live with you,please.lol
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Old 04-24-2011, 05:18 PM   #17
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OMG that looks so pretty and tasty! Happy Easter, Char
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Old 04-24-2011, 07:46 PM   #18
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OK, so that's the serving! It was YUMMY! Everyone loved it. It's rich and VERY VERY chocolately.

I made the raspberry coulis by cooking down a basket of fresh raspberries with some stevia and some Torani SF raspberry syrup until the berries were completely broken down (did this in the microwave) then pressed through a sieve til the seeds were about all that was left - used a little glucomannan powder to thicken up the syrup a bit, let cool, then refrigerated til ready to plate it up.

And yes, that IS a paper plate, I forgot about the picture I was supposed to take until plating up a piece to take over to my Mom!

Last edited by Charski; 04-24-2011 at 07:50 PM..
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Old 04-24-2011, 09:08 PM   #19
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Char, I think you have out done yourself this time! That is a beautiful piece of cake...great job!!
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Old 04-25-2011, 01:15 PM   #20
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Char...This looks just wonderful...
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Old 04-25-2011, 06:03 PM   #21
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u know, Charski...u really must submit this to

the goumet food magazines. My (earth)mom used to get Bon Appetit magazine. It belongs on the cover, and should be the feature of the month. I am so impressed. Love & Profits; FLATFERENGHI
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Old 04-25-2011, 09:17 PM   #22
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Oh, Flat, that's so sweet!! Thank you!!

I actually GOT the recipe from Cuisine at Home magazine, which I noted in my recipe post, but of course it was full of sugar and so I did the adaptation, plus added the raspberries and the coulis (they just decorated theirs with slivered toasted almonds on top) - so they might not take kindly to me submitting that to OTHER magazines! But I surely appreciate your kind words!

Along with those of everyone else. I hope everyone had a great Easter!

Last edited by Charski; 04-25-2011 at 09:21 PM..
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Old 04-26-2011, 04:36 AM   #23
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Oh wow, this is a keeper!
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Old 04-26-2011, 08:07 AM   #24
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Thank you for another delicious LC wonder!
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Old 04-26-2011, 02:34 PM   #25
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Charski, I see that you've suggested hazelnut liqueur OR cold brewed coffee. How about using hazelnut flavored coffee and get both flavors at the same time?
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Old 04-26-2011, 03:24 PM   #26
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LOL! Great idea, LindaSue! Why not indeed. Or whatever flavor you like!

The original recipe actually called for almond liqueur and almond extract instead of vanilla, but I'm not a big fan of artificial almond flavor, so opted for the Frangelico (hazelnut liqueur) instead. I like the idea of the flavored coffee though because it cuts out the carbs of the liqueur. You could also use a DaVinci or Torani SF syrup in its place, I'm sure!
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Old 04-26-2011, 03:52 PM   #27
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Wonderful!
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Old 04-26-2011, 04:14 PM   #28
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Char, those photos are stunning! WOW! It's the kind of dessert my DH is crazy about. Happy belated Easter!
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Old 04-26-2011, 10:14 PM   #29
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Just popping in to say Char you ROCK

Was nice to see shawnee too
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Old 04-26-2011, 10:54 PM   #30
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OH MY WORD!!!!! Charski....I think I'm gonna pass flat out.
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