Devilishly Angelic Chocolate Torte, low sugar, no grain.

Chocolate torte

Low Sugar and Gluten Free Chocolate Torte.

This is rich and mature. Perfect for a dinner party.
My tip would be to tell your guests that there is hardly any sugar in this scrumptious dessert, after they have enjoyed it!

You will need:
A buttered 15cm fluted flan tin or if you have a larger one, just use half again or even double the quantities. You can even use a cake tin if you prefer. It’s very rich, so you won’t need a huge portion. Use whatever you have!
If you wish to make this dairy free, that’s easy peasy, just substitute the butter in the recipe for coconut oil.


50g dark chocolate – at least 70% cocoa content – the higher the cocoa content, the lower the sugar.
100g Unsalted butter
100g Ground Almonds
Pinch salt
25g Cocoa Powder
1 teaspoon Vanilla Extract
2 eggs separated
70g Xylitol – this is a sweetener made from birch bark. You can find it in supermarkets. Or at my favourite online health food shop Healthy Supplies
5g Stevia powder (I use the pure, powdered stevia that is 10 times sweeter than sugar) You can also find this in your supermarket. Brands like Truvia are good  – but blended with other things. For the one I have used in this recipe, (Sweet Leaf) go to Healthy Supplies.
Extra cocoa powder for dusting or if you are feeling truly wicked, you could use a smattering of icing sugar, or less naughty – coconut sugar. – Just a tiny bit though, you dont want to undo all your good work!


Set your oven to 150-160C
1. Roughly chop the dark chocolate and add to a saucepan with the butter over a very low heat. Remove from the heat when the butter has almost melted and the chocolate has begun to melt and let the residual heat continue the process.
2. Add the ground almonds, cocoa powder, salt and vanilla extract to the chocolate and butter mix and combine well. Allow to cool completely.
3. Separate the eggs into two separate bowls and whisk the egg whites until they form stiff peaks.
4. Add the Xylitol and Stevia to the yolks in a separate bowl and then add to the chocolate mixture in the saucepan, mix well.
5. Next fold in the whisked egg whites, taking care not to knock out too much of the air you have whisked in.
6. Dollop gently into your flan tin/cake tin and smooth the surface.
7. Place in your preheated oven for 45 minutes. Once baked, remove from tin and allow to cool.
8. Dust with Cocoa powder and serve with fresh cream or crème fraiche and some berries should you feel the need. Yum. (And if you don’t tell your guests that there’s almost no sugar in this, I won’t either!)

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