Taken from The Sugar Free Family Cookbook by Sarah Flower
This is seriously good and would pass muster at a dinner party. It is lush with a dollop of cream and some raspberries - mind you, for me, everything is lovely with cream and raspberries!!
Nutritional information Per Serving
9.3g net carbohydrates
275g at least 85% dark chocolate
5 eggs, separated
150g erythritol blend or xylitol (or stevia to taste)
140g almond flour or ground almonds
Oil and line a 20cm round tin. Preheat the oven to 180ºc/gas mark 4.
Melt the dark chocolate over a Bain Marie or very carefully in a microwave (this take seconds)
In a clean bowl, whisk the egg whites until they form soft meringue.
In another bowl whisk the egg yolks with the xylitol until light and fluffy.
Carefully fold in half the meringue mix to the egg yolk, gently add the chocolate, then the rest of the meringue mixture - carefully not to deflate any air. Finally, fold in the ground almonds.
Pour this mixture into the tin before placing in the oven. Bake for 30 minutes. Turn off the oven and keep in for another 10 minutes.
The torte will be cracked on top but this is as it should be. You can sprinkle with some cocoa.