Flourless Chocolate Tortes

This is so decadent! You won't want to stop eating these that is for sure! So how did I come up with these little bite-sized pieces of heaven? From a low carb website of course! All Day I Dream About Food has 2 different flourless chocolate torte recipes. The first time I tried making them, I tried to combine the 2 recipes, taking what I liked from each. Bad Idea. They were absolutely terrible! I threw them out. There was no saving them unfortunately. I know, I know. There are starving children in China, Africa, Indonesia, and right here in the good old U.S. of A. Even the starving children wouldn't eat them. They were that bad. I'm a better cook than baker. I can look at recipes for food and say "I can improve that.", but looking at a pastry recipe? I should just stick to the thing! Anyway, I decided to try this again, only with two crucial differences. One, use only the one recipe! Two, make a small change to the recipe. This time the change was for the better. Much better! P.S. These are great with or without the frosting!

Induction Friendly.

Makes either 16 or 32 servings

16 if you decide to make one large torte, 32 if you use mini muffin tins

Ingredients

Torte

1 3/4 sticks unsalted butter

1 8-oz. bag Hershey's Sugar Free Chocolate Chips

5 large eggs

1/4 C granular Splenda

Cream Cheese Frosting

1 stick salted butter, softened

1 8-oz. package cream cheese, softened

3 Tbsp heavy cream

1 Tbsp Torani Sugar Free Syrup (I used Raspberry)

10 drops liquid Splenda

Instructions

1. Pre-heat oven to 375 degrees Farenheit, and grease 8 inch pan lined with greased parchment paper (or grease mini muffin tins).

2. Melt the butter over medium heat in a light bottom colored saucepot

(The website suggested browning the butter. I did this, and it really gave an extra "something" to the torte. Try it, don't try it. Whichever you prefer.)

3. Pour the butter into a medium mixing bowl. Add water to the saucepot. Put the mixing bowl over the pot, and stir in the chocolate chips. 

4. Cool in the fridge for 30 minutes.

5. Beat 5 eggs with the granular splenda until pale yellow. 

6. Slowly beat the egg mixture into the chocolate mixture (3 increments).

7. Pour into pan or tins, and bake. 

If using an 8 inch pan, bake for 25 minutes.

If using mini muffin tins, bake for about 10 minutes.

To make frosting: Cream the butter and cream cheese. Add the cream, syrup, and sweeteners, and beat until fully incorporated. 

Let the torte(s) cool before frosting them.

Nutrition Info: 

32 Servings (with frosting): 115 Calories, 10.5 g Fat, 2 g Protein, 4.69 Total Carbs, 0.47 g Fiber, 3.28 g Sugar Alcohols, 0.95 Net Carbs

32 Servings (no frosting): 87 Calories, 7.5 g Fat, 1.5 g Protein, 4.45 Total Carbs, 0.47 g Fiber, 3.28 g Sugar Alcohols, 0.7 Net Carbs

16 Servings (with frosting): 230 Calories, 21 g Fat, 4 g Protein, 9.38 Total Carbs, 0.94 g Fiber, 6.56 g Sugar Alcohols, 1.90 Net Carbs

16 Servings (no frosting): 174 Calories, 15 g Fat, 3 g Protein, 8.9 Total Carbs, 0.94 g Fiber, 6.56 g Sugar Alcohols, 1.4 Net Carbs