Merry Christmas to you and your loved ones! Take a load off. Share some love – and be festive!
So for good measure, I thought I’d repost it here for you today – oh and remind you, you may also access it via the mini site. The mini site has all the recipes from my e-book FREE.
It’s Christmas – and if you are still in denial, take a look around and smell the sugar! There’s no hiding it, no denying it, it is positively everywhere, but I encourage you to make the right choices Christmas or not. I’m such a lover of the festive season and all it brings – you know, good will, cheer and all that jazz – I’d be happy for Christmas to be all year round but there is sugar in every corner of the table – the one thing that sends people a little kooky and ages us faster than flash lightening. If you’re not used to much of the white stuff in your diet, do I have a recipe for you! So good in fact, I know you’re going to want to spread even more of the festive love. This Chocolate Torte with Berries is definitely worth making up, gifting or keeping for yourself to serve up for christmas lunch. This is a spin off of my mothers Christmas Torte – a household winner for many years in our family. I’ve just chopped (literally – if you don’t have a food processor, get that chopping hand ready) and changed a few bits around to make it a super healthy treat – a great substitute to christmas cake for those who have quite sugar.
It’s choc full of anti-oxidents – loads of berries and good quality dark chocolate that do wonders for your insides and help turn back the clock. If your serious about the sugar content – get the chocolate as dark as possible. It can be tricky to hunt down 100% caco but it is available and the sweetness of the dates and figs help to balance out it’s bitterness – on top of that, the berries make for a wonderful combination.
The goodness doesn’t stop there – all the eggs mean that it is high in protein – which we know does fabo things for your fertility. You can have two slices of this and not feel bad at all!
250g unpeeled roasted almonds
250g best quality darkest chocolate you can find
125g dried figs
6 egg whites beaten
In a food processor or similar, chop almonds and chocolate roughly. Cut dates & figs (or if you are lazy like me, pop it in the processor too! Just be warned, I broke mine in the process! The dates can be pretty sticky)
Beat egg whites until stiff.
Fold in almonds, chocolate and dates to the whites and pour the mixture into a greased and lined springform cake tin.
Bake at 180 degrees for 45 minutes.
After 45 minutes, open the oven door slightly and allow the torte to cool in the tin.
Turn onto a platter and refrigerate overnight.
Decorate with berries and serve with a dollop of cream!
(you can freeze these for up to a month)