'Flourless' Chocolate Hazelnut Torte with Frangelico and Chocolate Velvet Mousse recipes

Food
1

I subscribe to the Splenda Recipe Club newsletter and these recipes were included in the latest newsletter. Anyone ever try something like these? 14 g. carbs per serving…as a low carber, I would need to work it into a meal that would contain very few other carbs…or maybe several hours after a meal.

Link to the ‘Flourless’ Chocolate Hazelnut Torte with Frangelico recipe:
http://splenda.tastebook.com/recipes/1397134–Flourless-Chocolate-Hazelnut-Torte-with-Frangelico

Link to the Chocolate Velvet Mousse:
http://splenda.tastebook.com/recipes/1397018-Chocolate-Velvet-Mousse

2

Hi Geriann,

I make a to die for chocolate torte with half the carbs. It’s so rich & dense. Absolutely decadent! No one knows it’s low carb when I make it for friends.

Powdered Splenda has carbs & those add up. I use Fiberfit liquid Splenda ordered from www.netrition.com. Fiberfit has zero carbs, One bottle lasts a long time because it’s concentrated. I also use zero carb stevia powder. You have to check labels because some stevia brands (like Truvia) have dextrose or other bulking agents.

I make it without a crust. If you want a crust, mix 2 cups of almond meal with 4 TBS melted butter. Press into pan & bake at 325 for 10 minutes. Watch carefully because it burns quickly.

CHOCOLATE TRUFFLE TORTE ( 8-10 servings. At 8 servings, it’s 7 carbs per piece, but it’s so rich that a little goes a long way. Carb count is using liquid Fiberfit Splenda.)

6 ounces (6 squares) unsweetened baker’s chocolate
1/2 cup butter
1 cup granular Splenda or equivalent liquid Splenda (I use 2 TBS liquid Splenda or no carb stevia powder.)
1 tablespoon unsweetened cocoa powder
3 eggs
2/3 cup heavy cream
1 teaspoon vanilla extract
Whipped cream for topping, optional

Melt the chocolate & butter together. Whisk until completely smooth. Whisk in sweetener, cocoa, eggs, cream and vanilla. Whisk until well blended. Pour the chocolate mixture into a 9" pie plate.

Bake at 350º degrees for 15 minutes or until the torte has puffed around the edges & the center is almost firm to the touch but still slightly jiggly. Cool completely. Chill well before serving. Serve with whipped cream.

Makes 8-10 servings