Chocolate Nut Torte



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Our 21-Day-Diet Very-Low-Carb Recipes



Chocolate Nut Torte

Have all ingredients about 70 Fahrenheit. Preheat oven to 325 Fahrenheit.


Beat until light:

            6 egg yolks from pastured chickens


Add gradually and beat until well blended:

            cup xylitol made from birch trees



            cup finely chopped organic raw walnut meats

            cup finely chopped organic raw pecans (ground in a blender)

            1 Tablespoon organic coconut flour

            1 Tablespoon organic almond meal (almond flour)

            2 Tablespoons water, or organic coffee

            cup grated unsweetened organic chocolate

            teaspoon double-acting baking powder

            teaspoon cinnamon

            ⅛ teaspoon cloves (or, a dash)

            ⅛ teaspoon nutmeg (or, a dash)


Whip until stiff, but not dry:

            6 egg whites from pastured chickens


Fold lightly into the cake batter. Bake in an ungreased 9-inch removable-rim pan about 1 hour. Spread the warm cake with:

            Chocolate Butter Icing


If you wish to top that, beat together in a bowl until fluffy:

            organic cream

            optional pinch of xylitol made from birch trees, powdered (10X)


Garnish for dessert, if desired, with:

            fresh chocolate mint leaves



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