Flourless Chocolet Torte -Precision Nutrition

Well the leaves have all fallen off the trees and most of us are starting to prepare for the winter. Hanging our stockings with care and hoping that no one else will care when you bring in that extra five pounds you've gained since last year.

At Ideal Core we fully encourage our successful clients to enjoy this time with family and friends, but there is no reason it should come at the expense of your waist line. Laughing around a fire while remembering old family stories, having some drinks and desert can go a long way for relaxing the mind and body and keeping yourself focused and on track. We wanted to share one of our favorite holiday treats this year. It is from a Precision Nutrition e-book. The link for the site is copied below.

INGREDIENTS

Cake

¾ cup light butter

4 oz unsweetened dark chocolate

4 oz bittersweet chocolate

5 egg yolks (save 3 whites for below)

1/2 cup truvia brown sugar blend

1 oz amaretto

3 egg whites at room temperature

pinch of salt

6 cups whipping cream

2 tbsp white sugar

Topping (optional but delicious)

1 cup jarred pitted sour cherries

DIRECTIONS

Cake: Preheat the oven to 350°F and place a rack in the center of the oven. Grease and flour a 9” springform pan, tapping out the excess flour. Fill a large pot with a few inches of water and bring to a simmer. Put the butter, dark chocolate, and bittersweet chocolate in a large mixing bowl, then place the bowl on the pot on the stove. Continuously stir the mixture to prevent from burning. When completely melted, remove the bowl from heat. Allow the chocolate mixture to cool slightly. In a stand mixer, beat the egg yolks and brown sugar until thick and pale yellow. Beat in the amaretto. Then, fold the egg mixture into the cooled chocolate and butter mixture. Set aside. Put the egg whites and salt in a clean, dry stand mixer fitted with a whisk attachment and whisk on high speed until the mixture forms soft peaks. Fold the egg whites into the chocolate mixture, and pour into the prepared pan. Bake for 45 minutes or until the top is puffed, raised, and cracked. Remove from the oven and allow to cool. Run a sharp paring knife along the perimeter of the pan to loosen the cake. Carefully remove the springform sides and the bottom of the pan, placing the cake on a serving plate. Allow the cake to cool completely. Note: this cake will sink a little and crack; this is normal. Put the whipping cream and sugar in a stand mixer fitted with a whisk attachment and whisk on medium-high until fluffy. Distribute evenly on top of the cake and top with the sour cherries. Serve. Store leftovers in refrigerator.

We made a few changes to lower some of the calories in this tasty treat. To find recipes like this you can subscribe to our mailing list at www.idealcorepilates.com or download the Precision Nutrition Holiday Baking Experiment at www.precisionnutrition.com/holiday-baking-recipes.

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