Taken from The Sugar Free Family Cookbook by Sarah Flower

This is seriously good and would pass muster at a dinner party. It is lush with a dollop of cream and some raspberries - mind you, for me, everything is lovely with cream and raspberries!!

Serves 8

Nutritional information Per Serving

378 Kcals

31g fat

9.3g net carbohydrates

6.2g fibre

11.3g Protein

275g at least 85% dark chocolate

5 eggs, separated

150g erythritol blend or xylitol (or stevia to taste)

140g almond flour or ground almonds

• Oil and line a 20cm round tin. Preheat the oven to 180ºc/gas mark 4.

• Melt the dark chocolate over a Bain Marie or very carefully in a microwave (this take seconds)

• In a clean bowl, whisk the egg whites until they form soft meringue.

• In another bowl whisk the egg yolks with the xylitol until light and fluffy.

• Carefully fold in half the meringue mix to the egg yolk, gently add the chocolate, then the rest of the meringue mixture - carefully not to deflate any air. Finally, fold in the ground almonds.

• Pour this mixture into the tin before placing in the oven. Bake for 30 minutes. Turn off the oven and keep in for another 10 minutes.

• The torte will be cracked on top but this is as it should be. You can sprinkle with some cocoa.

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