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
- 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
- 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.