Gluten free low carb flour less chocolate cakePosted: February 25, 2012
It’s my birthday!!! (feb 15!!!) I needed to decide on what birthday cake I wanted this year, except it needed to be lower carb and gluten free. So I turned to my new favorite blog and found a delicious dessert. Easy to make and very chocolaty!!!!
1/2 cup butter
1/2 cup cocoa powder
4 eggs, separated
1/4 cup granulated erythritol
20 drops stevia extract
1 cup pecans, finely ground
8 oz mascarpone cheese, softened
2 tbsp whipping cream
12 drops stevia extract
1 cup fresh raspberries-I used strawberries the raspberries werent looking good at the store!!
For the torte, preheat oven to 325F and butter a 9-inch springform pan.
Melt butter in a small saucepan and whisk in cocoa powder until smooth. Set aside to let cool.
In large bowl, beat egg yolks until thickened and pale yellow, about 4 minutes. Beat in erythritol and stevia until combined. Beat in cocoa mixture until fully incorporated. Stir in ground pecans.
With clean beaters, beat egg whites in another large bowl until stiff but not dry. Fold into chocolate mixture in two additions. Spread batter in prepared pan and smooth the top.
Bake 18-22 minutes or until top is firm to the touch and a tester inserted in the center comes out clean. Let cool in pan for 5 minutes, then run a sharp knife around edge of cake and carefully remove the sides. Let cool completely.
For the topping, stir mascarpone, whipping cream and stevia together until smooth. Spread over top of cooled cake. Arrange berries over top.