Chili Chocolate Torte
Hands On Time: 15 minutes
Total Time: 1 hour, plus chilling
Serves 8 large wedges
Net Carbs- 8.4g
Calories- 375 kcal
This rich and fudgy torte has a surprising chili kick. Adjust the heat to your preferred level and prepare to amaze your guests.
7 oz/200g Cut up sugar-free Sukrin Milk Chocolate
4 large eggs, separated
7 oz/200 g unsalted butter, chopped
1 cup of Sukrin Gold
1 cup of Sukrin Sunflour
¼ – 1 teaspoon of chili powder (to taste preference)
cocoa powder, for dusting
Preheat oven to 350⁰ F, fan forced. Grease the bottom and sides of an 8-inch/20cm springform pan.
Place chocolate and butter in a medium heat-proof bowl and set the bowl over a saucepan of simmering water, making sure the water doesn’t touch the bowl, and stir occasionally until melted. Sit to one side to cool slightly.
In a large mixer bowl, place egg yolks and ½ cup of Sukrin Gold, and beat for a minute until pale and thick. Stir in chocolate, sunflour and chilli powder.
In a mixer bowl fitted with a whisk attachment, whisk eggs and the remaining ½ cup of Sukrin Gold on high speed until thick, shiny, soft peaks form.
Using a spatula, fold one-third of egg white mixture into chocolate mixture until mixed. Fold in remaining mixture in batches until combined.
Pour batter into prepared cake pan and smooth the top. Bake for 40-45 minutes, until a toothpick inserted into the center comes out with moist crumbs. The cake should be set on the sides but still moist in the center.
Allow to cool on a wire rack, then refrigerate for at least 4 hours until completely set.
Sift cocoa powder over cake before serving. Serve chilled or at room temperature.
Store, covered, in the refrigerator for up to 4 days.
This recipe was created by the talented Naomi Sherman, creator of naomishermanfoodcreative.com.
Click HERE for a PDF version of the recipe