Dark Chocolate Mint Truffle Torte

[michelle23464]

UPDATE (11-9-0: I just relooked at this recipe and re did my ingredients and found that the carb level is higher than I thought. I only added in 2 serving of the chocolate not realizing it was not the entire bar as I thought it was. I also don't see how Linda's has such a low carb count as if I add in the splenda the carb count way up.

Using 60% cocoa
Per 1/12 recipe: 182 Calories; 18g Fat; 3g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
Per 1/8 recipe: 273Calories; 27g Fat; 4g Protein; 13g Carbohydrate; 3 Dietary Fiber; 10g Net Carbs

Using 70% only took away 1 carb for the 1/8 of a peice so in stead of 10 carbs it would be 9 carbs.

I did make a few changes this time with the amount of stevia and cocoa powder. I may add the splenda liquid and see how it taste.
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I converted a recipe that I found on Linda's low carb menu and recipe site and was looking for a way to find out how many carbs it now had. You can visit www.NutritionData.com to enter the ingredients and get your updated nutrition facts.

Here is the recipe I changed with the changes listed. My changes are listed in blue.

CHOCOLATE MINT TRUFFLE TORTE Linda's link
6 ounces Valor 70% cocoa dark chocolate with MINT, chopped * (you can use any 70% cocoa chocolate bars)
1/2 cup butter, cut up
Pinch salt
1 cup granular Splenda or equivalent liquid Splenda or 4 packets of Stevia powder*
1 tbsp cocoa, sifted 1/2 tsp cocoa, sifted *
3 eggs
2/3 cup heavy cream
1 teaspoon vanilla
Whipped cream, optional

In a large microwave-safe bowl, melt the chocolate and butter on 50% power for 2 minutes or until the butter and chocolate are melted, stirring once or twice. Whisk until completely smooth. Whisk in the salt, sweetener, cocoa, eggs, cream and vanilla. Whisk until well blended. Pour the chocolate mixture into a greased 9-inch pie plate.

Bake at 350º degrees for 15 minutes or until the torte has puffed around the edges but the center is almost firm to the touch but still slightly jiggly. Cool completely. Chill well before serving. Serve with whipped cream if desired.

Makes 8-10 servings
Freezing not recommended

*Using the 70% cocoa is just fine with my changes as the carbs from the splenda are now not included in the carb total for this item.

With Stevia:
Per 1/8 recipe: 227 Calories; 22g Fat; 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs NOT correct
Per 1/10 recipe: 182 Calories; 18g Fat; 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

Linda's Nutrition facts
* If you can tolerate the bitterness, you can save quite a few carbs by using Lindt 85% cocoa extra dark chocolate. I haven't tried it myself, but I've included the counts below for that version.


With granular Splenda:
Per 1/8 recipe: 330 Calories; 30g Fat; 5g Protein; 11g Carbohydrate; 1g Dietary Fiber; 10g Net Carbs
Per 1/10 recipe: 264 Calories; 24g Fat; 4g Protein; 9g Carbohydrate; 1g Dietary Fiber; 8g Net Carbs

With liquid Splenda:
Per 1/8 recipe: 318 Calories; 30g Fat; 5g Protein; 8g Carbohydrate; 1g Dietary Fiber; 7g Net Carbs
Per 1/10 recipe: 254 Calories; 24g Fat; 4g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs

Edited to change stevia amount and cocoa amount. I found it needed more stevia and less cocoa as it was still a little bitter.

[Lyssie]

I know I can make my recipes on dailyplate.com, and figure out the number of servings off there. I think fitday lets you do the same thing.

[michelle23464]

i couldn't figure out fitday. didn't see this feature. I saw how it would let you put items in to add up daily stuff but i was looking for nutrition facts like you see on boxes of food. I can also save recieps on nutritiondata.com .

Michelle

[Lyssie]

Yeah, one of the reasons DailyPlate is better. I save my recipes, as recipes, as meals, and can add them to what I eat when I eat them.

[michelle23464]

cool.. I may check it out..

[steady as she goes]

that sounds soooo good. I've come around to the 85% lindt in a big way. regular dark chocolate just tastes too sweet without enough depth of flavour for me now. I'm ruined.

[DLS]

I think I will try this for an upcoming birthday! YUM!

[write2thepoint]

Michelle, I just have to say that you rock girl! That recipe was probably the best I have had since starting Atkins. It was even better because I am withdrawing right now from going off the wagon and eating a bunch of my son's Halloween candy. This stuff is filling and amazing. Thank you!
Karen