“This gluten-free flourless torte is another less expensive way to make higher-protein, lower glycemic desserts. View the full recipe and post: http://www.elanaspantry.com/chocolate-walnut-torte/”
READY IN:
40mins
SERVES:
4-6
YIELD:
1 torte
UNITS:
US

Ingredients Nutrition

Directions

  1. In a cuisinart, pulse the chocolate until it becomes a coarse mixture, the consistency of gravel.
  2. Pulse in the walnuts, briefly, until they are coarsely chopped -bigger chunks than the chocolate.
  3. In a large bowl, beat the egg yolks until pale in color, then gradually beat in the agave.
  4. In a separate large bowl, beat the egg whites to stiff peaks, then beat in the salt.
  5. Fold the chocolate-walnut mixture into the egg yolk mixture.
  6. Then fold the egg whites into the egg yolk mixture.
  7. Place in a well greased 9-inch springform pan.
  8. Bake at 350° for 20 minutes, then turn the oven off and leave in for 10 more minutes, until firm to the touch and golden around the edges.
  9. Cool in the pan, then serve.

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