There's no reason to go without mouthwatering desserts this holiday season, even when you're reducing the amount of sugar you consume.Take this dessert, for example. Katie replaced the sugar with Dr. John's® birch xylitol, a healthy sugar substitute, for her Chocolate Walnut Torte recipe. Graciously, she shared the recipe and photo with us, so we could share it with you!
Katie's Chocolate Walnut Torte
5 eggs, separated
1/2 cup Xylitol granules
1/2 tsp salt
1 cup chocolate chips
2 cups walnuts
1. In a food processor, pulse the chocolate until the pieces resemble the consistency of gravel.
2. Pulse in the walnuts for just a few seconds, until they are coarsely chopped - just bigger than the chocolate chunks.
3. In a large bowl, beat the egg yolks until they're pale in color, then gradually beat in Xylitol. Fold in the chocolate-walnut mixture.
4. In a separate large bowl (Katie prefers a KitchenAid® mixer with the whisk attachment) beat the egg whites to stiff peaks, then beat in the salt.
5. Fold the chocolate-walnut mixture into the egg yolk mixture.
6. Pour into a well-greased 9-inch spring form pan.
7. Bake at 350* for 20 minutes, then turn the oven off and leave in for 10 minutes longer, until firm to the touch and golden brown around the edges.
8. Cool slightly in pan, then serve.
Variation: Replace some of the chocolate chips with carob chips.
Like this? Visit our blog again soon for another of Katie's recipes.