Low-Carbohydrate Dessert
LOW-CARB FLOURLESS CHOCOLATE TORTE
A Low-Carbohydrate Dessert

Recipe by Gerardo Leal

Low-carb eating is the new rave in New Jersey, so to accommodate his customers, Gerardo Leal modified a favorite dessert so that his customers could indulge.

"Working at a steakhouse in a city where everyone is concerned about their looks and the latest diets... I see the popularity of the Atkins and other low-carbohydrate diets reflected in the orders of diners more and more these days.

Steaks, seafood, chops and poultry -- without side dishes -- are now the mainstream, while potato side dishes and pasta dishes are becoming less and less a staple."

In response to the dieter's sweet tooth, he "modified this dessert recipe to give these diners something to top off their meal. This is now one of our more popular dessert choices."

Leal says that you can skip the sugar altogether if you like, but the torte will be a little less sweet. "If you do this, you will have to bake it a few minutes longer and it may not hold its shape and possibly not rise quite as well," he says. "You can also substitute sugar-free or low-sugar chocolate."

Chocolate Torte

• 1 pound butter
  
• 1 pound bittersweet chocolate *
  
• 1/4 cup granulated sugar **
  
• 7 eggs
  
• 1 teaspoon vanilla
  

* I recommend Valrhona Chocolate but any bittersweet chocolate will do.

** Sugar can be left out, though the torte may not hold its shape or rise quite as well. A sugar substitute can also be used.

• Preheat oven to 350°F.
  
  
• Melt butter and chocolate together over a low heat.
  
  
• Separate eggs from yolks.
  
  
• Whip egg yolks together with half the sugar to a creamy texture.
  
  
• In a separate bowl whip egg whites together until they stick to the whip, fold in remaining half of sugar.
  
  
• Using a spatula, slowly fold chocolate and butter mix into egg yolks.
  
  
• Finally, slowly fold in egg whites into final mixture.
  
  
• Spoon mixture into one dozen 5- or 6-ounce soufflé containers.
  
  
• Bake for 15 minutes at 350°F.
  
  
• Serves 12

For the mocha sauce:

• 1/2 cup chopped semi sweet chocolate
  
• 1/4 cup heavy cream
  
• 1/4 cup simple syrup
  
• Espresso coffee to taste

• Bring chocolate, cream and syrup to a boil over low heat.
  
  
• Add espresso to taste.
  
  
• Remove from heat.
  
  
• Serve warm.
  
  
• Drip mocha sauce over tortes.
  
  
• Garnish with powdered sugar and mint leaves.

	About this author: Gerardo Leal is the Executive Chef at Frankie & Johnnie's Steakhouse in Hoboken, New Jersey and the mastermind behind this low carb dessert.

Low-Carb Dessert Recipes:
· Choc Peanut Butter Coconut Yummies
· Low Carb Classic Cheesecake
· Cranberry Apple Oat Bar
· Diabetic Desserts
· Flourless Chocolate Torte
· Low-Carb Peanut Butter Cookies

· Recommended Low-Carb Books
· Good Carbs Vs. Bad Carbs

· Low-Carb Cookbooks at Jessica's Biscuit^®
· Low-Carb Cookbooks at Amazon.com