Flourless Chocolate Pecan Torte

Flourless Chocolate Pecan Torte

Since I’m lactose intolerant and diabetic, I make mine accordingly with alternative ingredients.  The best thing is……. no one knows!  We even had a pastry chef friend over for dinner one evening, needless to say she’s a sceptic of anything not filled with sugar and dairy fat!  LOL.  She was poking fun at me while I was busy creating “art” instead of “science” and didn’t think my dessert would stand up to her standards at all.  She was about to leave when she caught her first whiff of the top notch cocoa powder and eggs coming together with a hint of vanilla on the tip of her nose.  Intrigued by her senses and curiosity she decided to wait this one out.  I pulled the torte out of the oven, let it cool just enough that I could remove a moist steaming slice and top it quickly with some vanilla ice-cream and berries for her.  She ended up staying for round two!  (Check! Pastry Chef Approved)

***** For myself I serve it with cool whip lite, sugar free ice-cream, and fresh berries *****

One of my favourite things about this flourless chocolate cake is how quick and easy it is to prepare.

Prep Time: 5 minutes
Cook Time: 25-30 minutes
Total Time: 30-35 minutes

Ingredients:
2 cups pecans (whatever you do, do NOT use salted pecans!)
1/3 cup cocoa powder
1 t baking powder
1/4 teaspoon salt
4 eggs
1/2 cup Country Crock, melted (you can use 1 stick of butter or another butter substitute)
1 teaspoon vanilla (I usually use 2 and depending on the time of year will use peppermint instead)
1/2 cup Splenda Brown Sugar Mix (or any artificial sweetener equivalent to 1 cup sugar)
1/2 cup water (you can sub out a few ounces for cold espresso or coffee and have fun with the flavours)

Preparation:
Heat oven to 350 F. Spray a 8 or 9 round pan with Pam Spray or use butter / grease

1) Chop pecans in a food processor – pulse until they are ground like course coffee (no matter how hard you try you can’t make flour out of it)

2) Pour chopped pecans into a mixing bowl

3) Blend with all other dry ingredients  ( I use a wire whisk myself, you can also use a hand-mixer or table top mixer if you’d prefer)

3) Add all the wet ingredients and mix until well-blended  ( it’ll look wet and that’s okay, just be sure it’s one consistency )

4) Pour into pan and bake. The exact time will vary depending on your oven and pan you use. Start checking it at about 20-23 minutes by inserting a toothpick.  Bake until toothpick inserted in center comes out clean.  (I like mine a little more moist and also the cake will continue to cook while it’s hot and eggs will solidify, so I like the toothpick just a little wet and the sides to be firm and cooked when I remove it.  It should not jiggle like jello, but not look hard like a brownie.)

5) Let stand and cool on a rack.

6) Remove from baking dish and place on a plate

7) Cut in 8ths and serve

***** For myself I serve it with cool whip lite, sugar free ice-cream, and fresh berries *****

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Chef Nick

2 Responses to “Flourless Chocolate Pecan Torte”

  1. Gladys
    December 13, 2011 at 11:59 am #

    After a rough day at work I was in bad need of chocolate. I saw the recipe, did everything as said, except for using almonds instead. And what can I say. SOOOOOOOOOO YUUUUUUUUUUMMMMMMY. My co-worker send some thanks too :D

    Short words: easy, delicious and the best, you feel not as heavy and guilty after eating this cake as you usually do.

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