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Obesity Discussion · 07-22-07, 09:36 AM

ALMOND TORTE WITH CHOCOLATE SAUCE AND CHERRY GARNISH

Servings: 8
Prep time: 0:25:00
Bake/Cook time: 0:20:00

Calories: 257
Fat: 21 grams
Protein: 9 grams
Carbohydrates: 12 grams
Fiber: 4 grams
Net Carbs: 8 grams
1 cup blanched whole almonds
1 slice Atkins Bakery

Multigrain Bread
1 teaspoon baking powder
1/8 teaspoon cream of tartar
5 large eggs, separated
1/2 cup granulated sugar substitute, divided
2 ounces unsweetened chocolate, coarsely chopped
1/3 cup sugar-free hazelnut syrup
2 tablespoons heavy cream
2 tablespoons water
1/2 cup whipped cream
1 1/2 cups sweet cherries, pitted and coarsely chopped, or 1
(10-ounce) bag frozen sweet cherries, thawed
1. Heat oven to 350F. Spread almonds on a baking sheet
and toast until golden, about 10 minutes; cool
completely. Transfer to a food processor and add bread,
baking powder and cream of tartar; process until
almonds are finely ground.
2. Line a 9-inch springform pan with waxed paper. Lightly
spray with cooking spray, then dust with about 1
teaspoon of the crushed almonds.
3. Combine egg yolks and 1/4 cup of the sugar substitute
in a large bowl; beat with an electric mixer until light and
fluffy, about 3 minutes.
4. Beat whites in another bowl with clean and dry beaters
until soft peaks form. Add remaining 1/4 cup sugar
substitute and beat until stiff peaks form, about 3
minutes.
5. Fold nuts into yolks in three additions, alternating with
one-quarter of the whites each time; fold in remaining
whites. Spread lightly in pan. Bake until a toothpick
inserted in center comes out clean, 18 to 20 minutes.
Cool in pan on a wire rack. Run a sharp knife between
torte and pan to loosen. Set a plate over the pan and
invert torte onto plate. Peel off waxed paper, then invert
again onto a serving plate.
6. Combine chocolate, syrup and cream in top of a double
boiler set over simmering water. Whisk until chocolate
melts, then whisk in water.
7. To serve, cut torte into eight wedges; top with sauce.
Spoon whipped cream next to torte and add fruit alongside.

Folding the nuts into the yolks alternately with the whites helps
to keep this torte light in texture.

Atkins - Almond Torte with Chocolate Sauce and Cherry Garnish

07-22-07, 09:36 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,625 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Almond Torte with Chocolate Sauce and Cherry Garnish ALMOND TORTE WITH CHOCOLATE SAUCE AND CHERRY GARNISH Servings: 8 Prep time: 0:25:00 Bake/Cook time: 0:20:00 Calories: 257 Fat: 21 grams Protein: 9 grams Carbohydrates: 12 grams Fiber: 4 grams Net Carbs: 8 grams 1 cup blanched whole almonds 1 slice Atkins Bakery Multigrain Bread 1 teaspoon baking powder 1/8 teaspoon cream of tartar 5 large eggs, separated 1/2 cup granulated sugar substitute, divided 2 ounces unsweetened chocolate, coarsely chopped 1/3 cup sugar-free hazelnut syrup 2 tablespoons heavy cream 2 tablespoons water 1/2 cup whipped cream 1 1/2 cups sweet cherries, pitted and coarsely chopped, or 1 (10-ounce) bag frozen sweet cherries, thawed 1. Heat oven to 350F. Spread almonds on a baking sheet and toast until golden, about 10 minutes; cool completely. Transfer to a food processor and add bread, baking powder and cream of tartar; process until almonds are finely ground. 2. Line a 9-inch springform pan with waxed paper. Lightly spray with cooking spray, then dust with about 1 teaspoon of the crushed almonds. 3. Combine egg yolks and 1/4 cup of the sugar substitute in a large bowl; beat with an electric mixer until light and fluffy, about 3 minutes. 4. Beat whites in another bowl with clean and dry beaters until soft peaks form. Add remaining 1/4 cup sugar substitute and beat until stiff peaks form, about 3 minutes. 5. Fold nuts into yolks in three additions, alternating with one-quarter of the whites each time; fold in remaining whites. Spread lightly in pan. Bake until a toothpick inserted in center comes out clean, 18 to 20 minutes. Cool in pan on a wire rack. Run a sharp knife between torte and pan to loosen. Set a plate over the pan and invert torte onto plate. Peel off waxed paper, then invert again onto a serving plate. 6. Combine chocolate, syrup and cream in top of a double boiler set over simmering water. Whisk until chocolate melts, then whisk in water. 7. To serve, cut torte into eight wedges; top with sauce. Spoon whipped cream next to torte and add fruit alongside. Folding the nuts into the yolks alternately with the whites helps to keep this torte light in texture. Atkins - Almond Torte with Chocolate Sauce and Cherry Garnish Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________