It’s the most wonderful time of the year! 2017 is coming to a close and 2018 is bursting with promise! My older children are home from College and my younger ones are out of school. Despite the fact that we live in California where hiking and going to the beach can extend into mid-December, baking is also on the top of our list when it comes to sharing time together and making memories! When people learn that I believe that Chocolate should be a food group or that I don’t eat healthy all of the time (the night my Granddaughter was born I enjoyed a large order of fries from In and Out), they get confused.
“Oh, so did you get tired of doing that ‘fitness thing?'” or “Won’t your Clients think you’re a hypocrite if they know you sometimes eat junk?”
The truth is, nutrition isn’t all about always eating “healthy foods” and avoiding “bad foods”, it’s about ensuring that you have established, healthy habits and practices, most of the time so that you can enjoy yourself when and where you choose to.
[clickToTweet tweet=”There is no such thing as ‘good food’ or ‘bad food’ there are only choices.” quote=”There is no such thing as ‘good food’ or ‘bad food’ there are only choices.”]
I typically prepare most, if not all of my meals at home each week, for example. I know that by doing so, I can choose foods that aren’t highly processed and are in line with my desire to eat healthily. That doesn’t mean that I don’t still enjoy a night out with my husband or friends–and the same holds true with sweets.
My family was evacuated on Friday of last week due to the California Wildfires and we are spending the week in Mammoth Lakes. After a day on the slopes, we decided to bake brownies while playing Super Uno and I enjoyed every bite, but today, I enjoyed one bite of a Strawberry-Banana-and-Nutella crepe after devouring the Chicken and Pesto Panini from the Side Door Cafe.
My decision was neither a form of punishment for last night’s indulgence nor did it come from a place of shame, it was merely a choice.
This week, when my Sister-in-law and her family come to visit, this is the dessert I plan to make for our Christmas dinner. It’s the same dessert that’s included in the 10 recipe color pdf I sent the Clients I’ve worked with this past year, as a thank you gift, for allowing me to Coach them on their weight loss and health and wellness journeys.
I hope you enjoy it as much as we will!
Merry Christmas and Happy Hannukah!
Flourless Chocolate Torte
Serves 8-10
Prep Time
Cook Time
Serving Size
Ingredients
Torte
3⁄4 C. Butter
4 oz Bar of Dark Chocolate (unsweetened)*
4 oz Bar of Bittersweet Chocolate
6 eggs, separated
1 C. Brown sugar
1 oz amaretto or almond extract (optional)**
6 egg whites at room temperature
pinch of salt
*3 Tbsp. Hersheys Unsweetened Dark Chocolate Powder + 1 Tbsp. shortening = 1 ounce
Topping
6 cups whipping cream 2 tbsp white sugar
Directions
Preheat the oven to 350°F and place a rack in the center of the oven.
Grease the sides of a 9” springform or round non-stick pan using softened butter, followed by flour.
Be sure to tap out the excess flour.
Set aside.
Next, fill a large 4-quart sauce pot with a few inches of water and bring to a simmer.
Using a large glass mixing bowl, place the butter, dark chocolate squares (or cocoa powder + shortening) and bittersweet chocolate squares inside and place over sauce pot. Make sure that moisture from the sauce pot does not collect with the chocolate and butter mixture, or it will seize.
Continuously stir the mixture to prevent burning.
When completely melted, remove the bowl from heat and set aside.
Allow the chocolate mixture to cool slightly.
In a separate bowl, combine six egg yolks* (only) and brown sugar, until a light brown or golden color, then fold into cooled chocolate and butter mixture. *Set aside egg whites for now
Set aside.
Using a dry stand mixer with whisk attachment, place six egg whites and pinch of salt in a clean, dry bowl and whisk on high speed until soft peaks are formed. If you don’t have a stand mixer, a handheld mixer will suffice.
Fold stiffened egg-whites into the chocolate mixture, and pour into the prepared pan.
Bake for 45 minutes or until the top is raised and cracked.
Remove from the oven and allow to cool for about 15 minutes.
Using a sharp knife, run the tip around the edges of the pan to loosen the cake.
Carefully remove the springform sides and the bottom of the pan, or place a plate on the top of the round cake pan and flip over.
Allow the cake to cool completely.
Note: cracking and sinking are normal
Suggestions for serving:
- Whipped Cream and Cherries
- Warmed Carmel Sauce
- Chocolate Sauce with powdered sugar
- Sea salt caramel ice cream
- Vanilla ice-cream and fresh mint leaves.
Store leftovers in the refrigerator.
Serve and Enjoy!
Homemade whipped cream and cherries make a nice accompaniment to this dark chocolate torte
Trish Marmo
Founder and Creator of Fitness MOMents® LLC