Best Low Carb Flourless Chocolate Torte Recipes

Flourless Chocolate Torte image

Provided by Food Network Kitchen

Categories dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 6

1 1/2 sticks (12 tablespoons) unsalted butter or margarine, cut into small pieces, plus more for the pan
12 ounces bittersweet chocolate, chopped
6 large eggs
1/2 cup sugar
Pinch of kosher salt
Unsweetened cocoa powder, for dusting

Steps:

Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.

Flourless Chocolate Cake image

Provided by Martha Stewart

Time 1h10m

Number Of Ingredients 6

6 tablespoons unsalted butter, plus more for pan
8 ounces bittersweet or semisweet chocolate, finely chopped
6 large eggs, separating yolks and egg whites
1/2 cup granulated sugar
Confectioners' sugar, for dusting
Sweetened whipped cream, for serving

Steps:

Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Set aside.
Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks.
In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
Pour batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature, dusted with confectioners' sugar. Serve with whipped cream, if desired.

Low Carb Flourless Chocolate Torte image

Provided by Cheryl Chavez @cheryllynnchavez

Categories Cakes

Number Of Ingredients 15

1 can(s) *edensoy black soy beans (15 ounce can)
1 stick(s) butter
4 - eggs (x-tra large)
1 cup(s) ideal sweetener (or splenda)
1 cup(s) cocoa, unsweetened
1 tablespoon(s) vanilla extract (full tablespoon)
1/2 teaspoon(s) baking soda
1 teaspoon(s) baking powder
1/3 cup(s) cream cheese (not low fat!)
FROSTING
1 - 8oz package(s) cream cheese (not low fat)
1 cup(s) ideal sweetener (or splenda)
1 teaspoon(s) vanilla extract
1/2 - 1 cup(s) heavy cream (start with 1/2 cup and add til you have the consistency that you like)
*PLEASE MAKE NOTE THAT THIS RECIPE USES BLACK SOY BEANS NOT REGULAR BLACK BEANS!

Steps:

Preheat oven to 350 degrees
Drain and rinse Black Soy Beans in colander under running water.
Mix bean and butter in a food processor very well. (Will not be a smooth batter.) Add in the remaining ingredients.
Pour into a greased 8x8 baking pan, bake for 30 minutes. Or make 15 cupcakes, bake for 15-17 minutes.
FROSTING: Blend cream cheese, Ideal Sweetener (or Splenda) heavy cream (start with 1/2 a cup and add til you have the consistency that you like. I usually use about 3/4 of a cup) and vanilla until smooth. Spread on top of cakes or cup cakes. Can add food coloring to suit the situation. (Blue for boys, pink for girls birthdays. Red for Valentines. Red or Green for Christmas. Orange for Halloween or Thanksgiving. Pastels for Easter.
VARIATION: Can frost with spray whip cream.
NOTE: Allow to cool overnight. This an absolute must do!! These become moist and dense after 24 hours. If you serve before then, you will be disappointed because they will be dry and blah.