4/13/13 Very yummy. Dense with a crunchy texture. Flexibility with the ingredients. Original recipe called for hazelnuts, but I tossed 1 cup pecans in the blender & used 1 cup cashew flour. Easily could substitute. Used bittersweet organic 65% cacao, but could use milk chocolate or probably use dark chocolate.
Preheat oven to 350F. Grease & line a 9-inch springform pan.
Soak 1/2 cup + 1 Tbs chia in 1 cup water for 15 minutes.
Melt butter and chocolate in a heatproof bowl over a pan of simmering water. Allow to cool.
Beat egg whites & 2 Tbs stevia or sweetener until soft peaks form. In a large bowl, beat the remaining 1/3 cup stevia and egg yolks until pale & creamy. Pour chocolate mixture over egg yolks and fold. Then fold in the ground nuts and chia seeds.
Finally, fold in the egg whites.
Pour mixture into greased pan. Bake for approx 45 min. Allow to cool, remove from pan & top with strawberry or raspberry puree + whipped cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (132g)|
|Recipe Makes: 11 Servings|
|Calories from Fat: 325 (73%)|
|Amt Per Serving||% DV|
|Total Fat 36.1g||48 %|
|Saturated Fat 12.8g||64 %|
|Monounsaturated Fat 14g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 215.5mg||66 %|
|Sodium 130.7mg||5 %|
|Potassium 333.2mg||9 %|
|Total Carbohydrate 21.2g||6 %|
|Dietary Fiber 8.1g||32 %|
|Sugars, other 13.2g|
|Protein 13g||19 %|
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Calories per serving: 448
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