Monday, May 11, 2009

Purple Velvet Flourless Torte

This beautiful creation was Will's contribution to dinner.
I sent him a variety of dessert recipes to give him some idea of what would work for our diet not knowing which one he would pick. It shouldn't have surprised me he would decide to make the strangest of all of them. Secretly I think he just wanted an excuse to take gory pictures of beet carnage (not only does he bake and make silly faces well, he's also a really talented photographer who's site you should be looking at right now.)

Not that I'm complaining. It was glorious. I'm still not quite sure how something that is mostly beets, agave nectar and chocolate can become the best torte ever. Absolutely no flour of any kind and it was a beautiful creamy chocolate cake consistency. It's magic! Best of all it doesn't taste at all of beets. It's vegetables and dessert, what's not to love about that?

Sadly after eating this I looked up the GI of beets which at 65 when cooked isn't quite legal for the weight loss part of this diet. However it was so amazing I didn't care. It was worth it. It goes to show that you can be on this diet for months and still not have a handle on exactly what you can and cannot eat. It's a fit frustrating to think you've got all the rules straight then you learn you've been eating something that isn't allowed on the diet.

So I'm getting ahead of myself posting this recipe but it's too good to keep to myself. It gets me something to look forward to when we make it to the next step.

Other recipes from the Riesling Feast:
Almond Soup
Sara's Braised Leeks
Roasted Cauliflower and Fennel
Riesling Chicken

Purple Velvet Flourless Torte

2 1/2 cups grated beets
1 cup agave nectar
4 eggs
1/2 cup flavorless oil
1 tablespoon vanilla
1/2 teaspoon almond extract
1/2 cup cocoa
1/2 teaspoon sea salt

In a medium saucepan, heat the beets and agave to a boil, then cover. Reduce to a simmer and cook for 30 minutes, until beets are soft.

Transfer beet-agave mixture to a blender and puree on highest speed until smooth. Blend in eggs, oil, vanilla, almond extract, cocoa and salt until thoroughly incorporated.

Pour batter into a well greased 9-inch baking pan. Bake at 350° for 30-35 minutes until a knife inserted into the center comes out clean. Cool and serve.

Original recipe from Elana's Pantry blog.

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