Preparation time: 22 mins
Cooking time: 67 mins
1 tablespoon + 1/4 cup cocoa powder
1 cup walnuts
3/4 cup sugar
5 omega-3-enriched eggs, separated
1/2 teaspoon cream of tartar
1/2 cup light sour cream
1. Preheat the oven to 180°C. Coat a 20 cm or 23 cm round springform pan with cooking spray and dust with 1 tablespoon cocoa powder. Combine the walnuts and 1/4 cup of the sugar in a blender or food processor. Pulse until finely ground. Set aside.
2. Beat the eggwhites and cream of tartar in a large bowl with an electric mixer on high until foamy. Gradually add the remaining sugar, beating, until stiff peaks form.
3. With the same beaters, beat the egg yolks in another bowl until thick. Add the sour cream, melted chocolate, cinnamon and remaining cocoa and beat to blend well. Fold in the walnut mixture. Stir a quarter of the eggwhites into the chocolate mixture. Fold in the remaining whites in 2 batches.
4. Pour into the pan and bake for 45 minutes, or until a knife inserted in the centre comes out clean. Cool the cake completely in the pan on a rack for at least 4 hours. (The cake is best made a day ahead and stored, covered, in the pan until serving.) Release the sides of the pan and cut the torte into 16 slices.
Per serving: 726 kJ, 4 g protein,16 g carbohydrates, 10 g fat (3 g sat fat),64 mg cholesterol, 34 mg sodium, 1 g fibre, 29 mg calcium Get your copy of The Diabetes Dtour Diet today
Jan 16, 2013