CHOCOLATE TRUFFLE TORTE
6 ounces Lindt 70% cocoa dark chocolate, chopped *
1/2 cup butter, cut up
Pinch salt
1 cup granular Splenda or equivalent liquid Splenda
1 tablespoon cocoa, sifted
3 eggs
2/3 cup heavy cream
1 teaspoon vanilla
Whipped cream, optional
In a large microwave-safe bowl, melt the chocolate and butter on 50% power for 2 minutes or until the butter and chocolate are melted, stirring once or twice. Whisk until completely smooth. Whisk in the salt, sweetener, cocoa, eggs, cream and vanilla. Whisk until well blended. Pour the chocolate mixture into a greased 9-inch pie plate.
Bake at 350º degrees for 15 minutes or until the torte has puffed around the edges but the center is almost firm to the touch but still slightly jiggly. Cool completely. Chill well before serving. Serve with whipped cream if desired.
Makes 8-10 servings
Freezing not recommended
* If you can tolerate the bitterness, you can save quite a few carbs by using Lindt 85% cocoa extra dark chocolate. I haven't tried it myself, but I've included the counts below for that version.
With granular Splenda:
Per 1/8 recipe: 330 Calories; 30g Fat; 5g Protein; 11g Carbohydrate; 1g Dietary Fiber; 10g Net Carbs
Per 1/10 recipe: 264 Calories; 24g Fat; 4g Protein; 9g Carbohydrate; 1g Dietary Fiber; 8g Net Carbs
With liquid Splenda:
Per 1/8 recipe: 318 Calories; 30g Fat; 5g Protein; 8g Carbohydrate; 1g Dietary Fiber; 7g Net Carbs
Per 1/10 recipe: 254 Calories; 24g Fat; 4g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs
You may recognize this as the filling from my Chocolate Silk Pie recipe. Due to the amount of real sugar in this recipe, this is only suitable for maintenance or for a very special treat. It's not all that sweet, but at least it doesn't have the usual bitterness of most chocolate and Splenda desserts. I have a feeling that it would be quite bitter made with 85% chocolate though. If you don't overbake this, the texture will be very soft and truffle-like. Click the photo to see a close-up.
MADE WITH LINDT 85% COCOA EXTRA DARK CHOCOLATE:
With granular Splenda:
Per 1/8 recipe: 325 Calories; 30g Fat; 5g Protein; 8g Carbohydrate; 1.5g Dietary Fiber; 6.5g Net Carbs
Per 1/10 recipe: 260 Calories; 24g Fat; 4g Protein; 7g Carbohydrate; 1.5g Dietary Fiber; 5.5g Net Carbs
With liquid Splenda:
Per 1/8 recipe: 313 Calories; 30g Fat; 5g Protein; 5g Carbohydrate; 1.5g Dietary Fiber; 3.5g Net Carbs
Per 1/10 recipe: 250 Calories; 24g Fat; 4g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs