{"id":104151,"date":"2009-12-26T18:50:49","date_gmt":"2009-12-26T23:50:49","guid":{"rendered":"http:\/\/www.diabetesforums.com\/forum\/recipes\/46999-chocolate-torte-with-twist.html"},"modified":"2009-12-26T18:50:49","modified_gmt":"2009-12-26T23:50:49","slug":"chocolate-torte-with-a-twist","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/104151","title":{"rendered":"Chocolate Torte with a Twist!"},"content":{"rendered":"<div>I served this on Christmas day and it was a total hit with <i>everyone<\/i>, including my executive-chef sister.  I hope you&#8217;ll try it &#8211; don&#8217;t be intimated by the first ingredient!<\/p>\n<p>Ingredients:<br \/>\n1 12 ounce cans black beans<br \/>\n4 ounces unsweetened chocolate (I used Scharffen Berger)<br \/>\n2 T prepared coffee (I used French Roast)<br \/>\n1\/4 pound butter<br \/>\n1\/3 c, plus 1 T Splenda<br \/>\nDark Agave Nectar<br \/>\n3 eggs separated<br \/>\n1\/3 c plus a couple tablespoons ground hazelnuts<br \/>\n1 T vanilla extract<br \/>\nUnsweetened cocoa powder<\/p>\n<p>\n1)  Pre-heat oven to 350 degrees<br \/>\n2)  Generously butter a round cake pan<br \/>\n3)  Drain and rinse the black beans, then puree them in a food processor until smooth;  set aside<br \/>\n4)  Melt chocolate and coffee in a small saucepan over the lowest heat possible (or in the top of a double boiler set over boiling water);  set aside to cool<br \/>\n5)  In a large bowl, cream butter and 1\/3 C Splenda together until well combined and pale yellow.  Add Agave Nectar to taste.  I used about 1\/3 cup &#8211; you might like more if you prefer sweeter desserts.  Mix well.<br \/>\n6)  Add cooled chocolate, ground nuts, vanilla and 1 C black bean puree to the egg mixture and mix on low speed until just blended.<br \/>\n7)  In a separate bowl beat the egg whites until soft peaks form.  Add 1 T Splenda plus a little Agave Nectar and beat until stiff peaks form.<br \/>\n8)  Using a rubber spatula fold 1\/3 of the egg whites into the batter to lighten it; incorporate fully.  Gently fold in remaining egg whites until completely blended.<br \/>\n9)  Pour batter into cake pan, smoothing the top and filling the pan from side-to-side.  Bake in center of oven for 50 to 60 minutes.  The middle of the torte may move slightly when the pan is shaken.  It is meant to be quite moist.<br \/>\n10)  Cool in the pan on a wire rack for 10 minutes.  Run a knife around the edge and reverse cake onto the rack.  Allow to cool completely.<br \/>\n11)  Brush the surface of the cake with a very thin layer of Agave Nectar.  Dust lightly with cocoa powder.  Sprinkle a couple of tablespoons of ground nuts lightly over the top.<\/p>\n<p>To garnish the cake I sliced some Tangerine rind into very thin slivers, then microwaved it until it curled and then placed the curls in the center of the cake.  I then tucked three small rose-scented geranium leaves gently around the curled rinds.  It was beautiful.  I think edible flowers like Johnny Jump-ups and\/or calendulas or even tiny roses would also look lovely!<\/p>\n<p>Serve thin wedges of this cake with a dollop of cream whipped with vanilla.  Yum!<\/p>\n<p>Jen<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>I served this on Christmas day and it was a total hit with everyone, including my executive-chef sister. I hope you&#8217;ll try it &#8211; don&#8217;t be intimated by the first ingredient! Ingredients: 1 12 ounce cans black beans 4 ounces unsweetened chocolate (I used Scharffen Berger) 2 T prepared coffee (I used French Roast) 1\/4 [&hellip;]<\/p>\n","protected":false},"author":181,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-104151","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/104151","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/181"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=104151"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/104151\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=104151"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=104151"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=104151"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}