With Christmas just around the corner, some of my blogging friends and I have come together to bring you "The 12 Days of Christmas Paleo Recipes". We have whipped up grain free desserts and goodies for you, made with only natural ingredients, no processing or refinement. Delicious treats and desserts which you can enjoy without guilt!
We will be sharing a recipe link up party of all recipes on Day 12. In the meantime, instead of 5 golden rings I want to share my recipe for a delicious torte you may want to consider making to finish your Christmas meal!
This is a wonderful torte, light and not too sweet. It is grain free and free of refined sugar. It is the perfect end to any meal and makes a great birthday cake. This chocolate torte makes a great dessert for those following the Paleo diet or eating gluten free.
Three Nut Chocolate Torte
- 6 large eggs, separated
- 1/4 cup liquid honey, plus 3 Tbsp
- 3/4 cup finely ground toasted walnuts
- 1/2 cup finely ground toasted hazelnuts
- 1/2 cup finely ground toasted blanched almonds
- 1 tsp baking soda
- 3 oz unsweetened chocolate, grated
Preheat oven to 300F. Line two, 8" cake pans with parchment paper.
Beat egg yolks and 1/4 cup honey, until thick and pale, about 3 minutes. Transfer to a large bowl. In another bowl, toss together finely ground nuts, chocolate and baking soda. Sprinkle this mixture over the yolk/honey mixture, do not mix.
In the bowl of an electric mixer, set over a pan of simmering water, whisk egg whites until warm to touch. Remove from heat and using a clean whisk attachment, beat whites at high speed until soft peaks form. Beat in remaining 3 Tbsp of honey, until stiff.
Fold the egg white mixture into the egg yolk/nut mixture, a third at time, gently combining until uniform. Divide batter between the two prepared pans, smoothing the top. Bake until springy to the touch, about 20 minutes. Cool in pans for about 10 minutes. Remove from pans and remove parchment, continue to cool on wire racks.
When completely cooled ice with the following frosting.
Swiss Meringue Buttercream Icing Recipe:
- 5 large egg whites
- 3/4 to 1 cup honey (add more or less to achieve the sweetness you desire)
- 1/4 tsp sea salt
- 1 cup butter (or if strictly paleo, Earth Balance shortening), softened
- 1 tsp vanilla extract
- 4 oz bittersweet or dark chocolate, melted and cooled to room temperature
In a metal or glass bowl set over a pot with about an inch of water, heat the egg whites, salt and honey over medium-low heat. Whisk until combined and the mixture is warm to the touch. When slightly frothy and about 150F, remove from heat.
Move the heated mixture to mixer, beat until fluffy, white and shiny. The mixture must be completely cooled. or the butter will melt when added and the icing will not be fluffy! It will take about 10 minutes to reach this stage.
Once cooled and egg mixture is stiff (but not dry) and shiny, with the mixer on low-medium, begin adding the butter (or shortening) a tbsp at a time, ensuring you incorporate fully before adding more. If the icing appears to separate, don't worry, it will pull together as it is beaten. After adding all butter (shortening), add the room temperature chocolate and the vanilla and continue to beat for about 10 minutes. Continue to mix until combined. You may now ice the cake.
If the icing is runny, it wasn't cool enough. Place bowl into the fridge for about 15 minutes and then rewhip.
This icing may be frozen for later use. Bring back to room temperature and rewhip before using.
Here is a list of bloggers participating in our party!!