Flourless Chocolate Walnut Torte with Cabernet-Infused Cherries & Whipped Cream

What could be more delightful than chocolate and cherries?

But unlike most decadent desserts, you don't have to worry about this one spiking your blood sugar.

In fact, one slice of this amazing torte has just 4 grams of sugar - that's less than a quarter of an apple!

For more delicious desserts that won't harm your health, check out our eBook Guilt-Free Desserts.

Yield: 10 servings
Start to Finish: 45 minutes

Benefits: Gluten-Free
Excellent Source of: Iron, Magnesium, ALA Omega-3
Good Source of: Fiber, Protein, Selenium, Zinc, Riboflavin
Nutrition Snapshot: 225 Calories, 19 g Total Fat, 107 mg Cholesterol, 42 mg Sodium, 10 g Carbohydrate, 4 g Fiber, 4 g Sugars, 7 g Protein

Ingredients

• 1/2 cup organic Cabernet Sauvignon
• 1 cup organic raw walnuts
• 5 large organic omega-3 eggs, separated
• 1/4 tsp. stevia (to taste)
  
• 2/3 cup organic erythritol (try Zsweet)
  
• 6 ounces organic baking chocolate, coarsely chopped
• 2 cups, frozen organic cherries (try Cascadian Farm)
• 6 Tbsp organic whipped cream
  
  

Preparation

First, make the cherries. In a medium bowl, combine frozen cherries, wine and 1/4 tsp. stevia. Stir to combine. Allow the cherries to thaw in the wine infusion. To make the torte: Preheat the oven to 350 degrees F. Line the bottom of a 9- to 10-inch springform pan with a round of parchment paper. In a large bowl, beat the egg yolks with 1/4 tsp. stevia until pale in color. Gradually beat in 1/2 cup erythritol and continue beating until the mixture is thickened. In a large bowl, beat the egg whites until foamy. Gradually beat the remaining 4 tablespoons of erythritol into the egg whites, 1 tablespoon at a time. Continue to beat until stiff, glossy peaks form. Alternately fold the chopped chocolate, walnuts, and meringue into the yolk mixture by thirds until well blended. Pour into the prepared pan and bake until the torte is firm to the touch and golden brown, 25 to 30 minutes. Remove from the oven and let cool to room temperature. To unmold, run a knife around the edges of the pan to detach. Invert onto a plate and peel off the parchment paper. Invert again onto a serving plate. To serve, cut the torte into wedges and top with the Cabernet cherries and whipped cream.