Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 198.0
- Total Fat: 11.2 g
- Cholesterol: 46.8 mg
- Sodium: 15.4 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 2.2 g
- Protein: 4.6 g
View full nutritional breakdown of Torta Di Cioccolato E Noci calories by ingredient
Torta Di Cioccolato E Noci
Submitted by: BLONDENATURALLYIntroduction
Totally divine chocolate and almond torte. Low in fat and carbs so guilt free. So good you only need a small slice and it is quick and easy to make. Totally divine chocolate and almond torte. Low in fat and carbs so guilt free. So good you only need a small slice and it is quick and easy to make.Number of Servings: 16
Ingredients
-
4 eggs, seperated
200g sugar
2 drops of vanilla extract
1 pinch salt
200gm almonds, chopped
200gm bittersweet chocolate, chopped
icing sugar to dust.
Directions
Line a 28cm spring-form tart tin with paper. Lightly oil or butter the tin and dust with cornstarch. Pre-heat the oven to 175degrees Celsius.
Whisk the egg yolks, sugar and vanilla together until pale yellow and frothy. Using a mixer whisk the egg whites with the salt until stiff peaks form. Gently fold the 2 egg mixtures together. Fold in the nuts and chocolate in 4 batches, then immediately pour into the tin. Use a spatula to gently smooth out the top. Bake for 25 minutes, then remove from the oven and set aside to cool completely. Serve at room temperature with a dusting of icing sugar (gluten-free) and generous dollop of whipped cream or yoghurt.
(I chopped the chocolate and nuts together in the processor until they were fine to moderately fine.
Number of Servings: 16
Recipe submitted by SparkPeople user BLONDENATURALLY.
Whisk the egg yolks, sugar and vanilla together until pale yellow and frothy. Using a mixer whisk the egg whites with the salt until stiff peaks form. Gently fold the 2 egg mixtures together. Fold in the nuts and chocolate in 4 batches, then immediately pour into the tin. Use a spatula to gently smooth out the top. Bake for 25 minutes, then remove from the oven and set aside to cool completely. Serve at room temperature with a dusting of icing sugar (gluten-free) and generous dollop of whipped cream or yoghurt.
(I chopped the chocolate and nuts together in the processor until they were fine to moderately fine.
Number of Servings: 16
Recipe submitted by SparkPeople user BLONDENATURALLY.
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