Chocolate Almond Mousse Torte with Raspberry Coulis

Allergens

Nuts (almonds)

Ingredients

• 1 1/2 cups almond flour 1/2 cup unsweetened cocoa powder 6 large eggs, separated 1/2 cup granulated sweetener of choice (e.g., erythritol or stevia) 1/4 teaspoon salt 8 ounces dark chocolate, chopped 1 cup unsweetened almond milk 1 teaspoon pure vanilla extract 2 cups fresh raspberries 1/4 cup granulated sweetener of choice (e.g., erythritol or stevia) 1 tablespoon lemon juice

Instructions

1. Preheat oven to 350°F (180°C). Grease and line an 9 inch springform pan with parchment paper.
2. In a large bowl, whisk together almond flour and cocoa powder.
3. Separate the eggs, placing the whites in one bowl and the yolks in another. Add sweetener to egg yolks and mix well.
4. Add half of the dry ingredients to the egg yolk mixture, followed by almond milk and vanilla extract. Mix until smooth.
5. Gradually add the remaining dry ingredients, mixing until well combined. Stir in chocolate pieces until evenly distributed.
6. In a separate bowl, beat egg whites with salt until stiff peaks form. Fold egg whites into the chocolate mixture gently, taking care not to deflate them.
7. Pour the batter into the prepared pan and bake for 35 40 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
8. For the raspberry coulis, combine fresh raspberries, sweetener, and lemon juice in a saucepan over medium heat. Cook for about 5 minutes until the raspberries have softened and the mixture has thickened slightly. Strain through a fine mesh sieve to remove seeds and set aside to cool.
9. Slice the torte into individual servings and drizzle with raspberry coulis before serving.

Chef’s Insight

To enhance the chocolate flavor, consider using dark chocolate with a higher cocoa content.

Notes

Be sure to use high-quality dark chocolate for a richer taste.