It’s Secret recipe club time again, and I’m super excited to share this recipe with you guys. I’m always on the lookout for flourless recipes since my dear friend Tammy isn’t able to eat gluten. I know so many of you out there are in the same boat, and it can be challenging to find desserts that you can eat. Not only does this dessert melt in your mouth, but it has hints of a chocolate and walnut crunch. Top it with strawberries and homemade whipped cream, and you have a perfectly elegant dessert.
I’m always so excited to get my assignment each month. When I first popped over to A Couple in the Kitchen and started peeking around I thought, ”Wow….this is going to be hard!” There were so many great recipes to choose from. In fact, I actually made 2 of their recipes. I made their super-easy, super-crispy baked chicken for dinner one night. I was also contemplating their chow chow phyllo bites and it was fun to read about their great fried oreo experiment. It really was a tough choice, but don’t take my word for it……visit them yourself…….aside from their many recipes, their blog is very informative and fun to read!
** Super exciting little tidbit I have to share with you guys ~ Over the weekend I was at a blog event (details to come…..it was an amazing opportunity for me and my family, but if you follow me on Twitter then you’ve already seen many pictures!) and I finally got to meet Amanda of Amanda’s Cookin’. She’s the genius behind and creator of the Secret Recipe Club. It was great to meet her in person, and I had a great time getting to know her better. I also got to meet the hostess of my group, Angie of Big Bear’s Wife. They’re both super fun! A few other members of the Secret Recipe Club were also there, and we took pictures. I’ll be sharing many pictures of all of our weekend adventures soon!
- 5 large eggs, separated
- ½ cup, plus 5 Tbsp sugar
- 6 ounces bittersweet chocolate, coarsely chopped (I used chocolate chips chopped)
- 8 ounces chopped walnuts
- 1 pound strawberries, sliced and hulled
- Homemade whipped cream
- Preheat oven to 350 degrees.
- Butter the bottom of a 9-inch springform pan.
- In kitchen aid mixer or with hand mixer, beat egg yolks till pale in color. Gradually beat in ½ cup sugar until mixture has thickened. If using your stand mixer, pour into another large mixing bowl to clean bowl to whip your egg whites.
- Beat egg whites until foamy, and slowly add your 5 Tbsp of sugar while continuing to beat.
- Continue to beat until glossy peaks form in your egg whites.
- Gently fold in your chocolate, walnuts and egg white (meringue) until well blended.
- Pour into your pan and bake for about 30 minutes or until the center doesn’t jiggle and has turned golden brown. For me this was about 35 to 40 minutes.
- Cool on rack. Once cooled, run a knife around the edges of the pan to loosen torte and invert torte onto a plate.
- Cut into wedges and top with strawberries and whipped cream.
- ** The original dessert topped the recipe with Pinot Noir laced strawberries. If you desire to do that use ¼ cup sugar and ¾ cup Pinot Noir. Whisk in bowl. Add strawberries and stir well. Allow to sit covered in fridge for 2-3 hours. **