Flourless Chocolate Tart
When my friend Carolyn asked me to participate in World Diabetes Day I was happy to agree. Then I was scared out of my pants. I mean this is the place you come to for sugar. This is In Katrina’s Kitchen where dessert is always served first. Thankfully a few days after agreeing to this I saw a copy of Cooking Light floating around a relative’s house and it had this beautiful baked chocolate mousse on the front cover. After a few adjustments and some frantic emails to Carolyn (the diabetic sugar whisperer!!) I give you this Flourless Chocolate Tart.
It is dense and moist with just enough sweet. The chocolate flavor shines here so use a chocolate that you know and love. I am printing the recipe as it is written but I did not have brandy on hand so I substituted a sugar-free chocolate liquor. I also replaced the sugar with Swerve sweetener. I have been anxious to try this sweetener for some time because it measures cup for cup the same as sugar. From the Swerve website: “Made from a unique combination of ingredients derived from the fibers of fruits and vegetables, Swerve contains no artificial ingredients, preservatives or flavors. Forget low calorie sweeteners; Swerve is zero-calorie, non-glycemic and safe for those living with diabetes.” I am most excited to try out their confectioners sugar next! Swerve sent me an adorable tin filled with measuring cups and spoons and plenty of samples of Swerve. They are also offerng the same pack to one reader of In Katrina’s Kitchen. Please use the Rafflecopter entry form at the end of this post.
Flourless Chocolate Tart Recipe
Ingredients
- 1/2 cup water
- 1/3 cup Dutch process cocoa
- 1 teaspoon instant espresso granules
- 4 ounces bittersweet chocolate, finely chopped
- 1 ounce unsweetened chocolate, finely chopped
- 1 tablespoon brandy
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 2 large egg whites
- 1/3 cup Swerve, or sugar
- Dash of salt
- 1 1/2 cups whipped cream, or Cool Whip
- Baking spray with flour, such as Baker's Joy
Instructions
- Preheat oven to 350°.
- Bring 1/2 cup water to a boil in a small saucepan. Add cocoa and espresso, stirring until smooth. Remove pan from heat. Add chocolates; gently stir until mixture is smooth. Stir in brandy and vanilla. Pour chocolate mixture into a large bowl. Let stand 10 minutes; stir occasionally.
- Combine eggs, egg whites, sugar, and salt in the top of a double boiler, stirring with a whisk. Cook over simmering water until a thermometer reaches 115° (about 2 minutes), stirring constantly with a whisk. Place egg mixture in a medium bowl; beat with a mixer at high speed until ribbony, soft peaks form (about 5 minutes).
- Gently stir one-third of egg mixture into chocolate mixture; gently fold in remaining egg mixture. Gently fold in whipped topping. Spoon batter into an 8-inch springform pan coated with baking spray, spreading evenly. Bake at 350° for 27 minutes or until almost set (center will not be firm but will set as it chills). Cool to room temperature on a wire rack.
- Cover and chill at least 8 hours or overnight.
76 Comments on “Flourless Chocolate Tart”
People often add too much salt in their recipes without realizing it until it’s too late, but do not worry. There is a way to fix this! Add two peeled and chopped raw potatoes to the dish, and then allow it to simmer for around 15 minutes. The potatoes help absorb the extra salt. For a dish that is tomato-based, just put a few more tomatoes in and let them cook until they’re tender. These will dilute the extra salt.”-
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Thanks for the recipe and Swerve info!
this looks delish 🙂 thanks for the giveaway!
My recent post two-ingredient dark chocolate banana ice cream {vegan}
Swerve? That's new to me.
I just bought another bag of Swerve today, can't wait to try this recipe!!
This caught my eye as a good recipe for my diabetic and gluten free friends.
I love chocolate so much, and would love to win!
Looks yummy. Will definitely make
Yummo, sounds delicious!
That cake looks divine – I'd be tempted to eat the whole thing!!
I'm impressed, K! You did a great job with a low carb recipe. It looks insanely good! Pinning it today…
My recent post Pumpkin Coconut Bread – Bob’s Red Mill Guest Post
This looks fantastic!! I have been wondering about using Swerve and would love the opportunity to win the package since I am battling pre-diabetes right now. Love your blog!!
what a terrific recipe, and sugar free also. i'm going to try this one.
Thank you for supporting Diabetes Awareness! This recipe looks fantastic! Can't wait to try it.
Katrina this is such a great recipe. Love a good chocolate tart.
Please don't enter me, I participated so I already have the kit.
My recent post Chocolate Cherry Pistachio Cookies & Swerve Giveaway #worlddiabetes
I've never heard of Swerve before reading this post. Would love to give it a try. Thanks for the chance.
sharonjo at gwtc dot net
Oh my! The cake looks AMAZING!! Thanks for the recipe and giveaway!
This looks so delish! And thanks for making it with Swerve – I just got my first order today!
would love to win
would love to win this prize,thanks for great recipes
Love the sugar free recipe and would love the Swerve package. Thanks for the opportunity!
This looks great
This recipe looks yummy! Thanks for entering me!
Thanks for writing about diabetes.
My recent post How to save Goats? The sad destiny of male goats
Looks great – thanks!
My recent post I'm Hosting My First Giveaway!
can't go wrong with chocolate