Low Carb Flourless Chocolate Torte

Low Carb Flourless Chocolate Torte

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Cheryl Chavez

By
@cheryllynnchavez

DO NOT MAKE THAT FACE!!! Trust me. I made that EWWWW face for over a year before I tried this.

THIS CAKE MUST SIT OVERNIGHT!! Then it will me moist and dense.

In fact, I made the cake and tried it fresh out of the oven. It was dry and yuck! I was so disappointed because I was looking for good cake for my baby's birthday.
I had to go to work that night, but told my brother. "There is some chocolate cake in the microwave if you want some. But, it is not very good."
Well, I got home the next morning around 11am. (did a shift an a half) and I was tired and hungry. I didn't feel like cooking anything and thought I would grab a piece of the cake. It was all gone!! So, I asked about it. He said that he had put a piece in Jenni's lunch and that he and our neighbor had eaten the rest of it over a pot of coffee. He said it was really good!
Hmmmm. So, I made it again a week or so later and had some the next day. It was really good.

ANYWAYS: to make a long story short, this cake MUST SIT OVERNIGHT.

I used the recipe to make cupcakes for my little girl to take to school for any holiday or party. The kids loved them!!

Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
10 Min
Cook:
30 Min

Ingredients

  • 1 can(s)
    *edensoy black soy beans (15 ounce can)
  • 1 stick
    butter
  • 4
    eggs (x-tra large)
  • 1 c
    ideal sweetener (or splenda)
  • 1 c
    cocoa, unsweetened
  • 1 Tbsp
    vanilla extract (full tablespoon)
  • 1/2 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1/3 c
    cream cheese (not low fat!)
  • FROSTING

  • 1 - 8oz pkg
    cream cheese (not low fat)
  • 1 c
    ideal sweetener (or splenda)
  • 1 tsp
    vanilla extract
  • 1/2 - 1 c
    heavy cream (start with 1/2 cup and add til you have the consistency that you like)
  • *PLEASE MAKE NOTE THAT THIS RECIPE USES BLACK SOY BEANS NOT REGULAR BLACK BEANS!

How to Make Low Carb Flourless Chocolate Torte

Step-by-Step

  1. Preheat oven to 350 degrees
  2. Drain and rinse Black Soy Beans in colander under running water.
  3. Mix bean and butter in a food processor very well. (Will not be a smooth batter.) Add in the remaining ingredients.
  4. Pour into a greased 8x8 baking pan, bake for 30 minutes. Or make 15 cupcakes, bake for 15-17 minutes.
  5. FROSTING:
    Blend cream cheese, Ideal Sweetener (or Splenda) heavy cream (start with 1/2 a cup and add til you have the consistency that you like. I usually use about 3/4 of a cup) and vanilla until smooth. Spread on top of cakes or cup cakes. Can add food coloring to suit the situation. (Blue for boys, pink for girls birthdays. Red for Valentines. Red or Green for Christmas. Orange for Halloween or Thanksgiving. Pastels for Easter.
  6. VARIATION: Can frost with spray whip cream.
  7. NOTE: Allow to cool overnight. This an absolute must do!! These become moist and dense after 24 hours. If you serve before then, you will be disappointed because they will be dry and blah.

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