Ricetta Torta Tenerina keto alle nocciole

dark chocolate

🥗Healthier: cocoa powder + coconut oil

💰Cheaper: semi-sweet chocolate

Cocoa powder + coconut oil can reduce calories while maintaining flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil can reduce saturated fat.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness.

flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour adds a nutty flavor and is gluten-free.

Preheat the oven to 180°C (350°F).

Grease a round cake pan with butter and line the bottom with parchment paper.

Melt dark chocolate and butter together in a heatproof bowl over simmering water until smooth.

Remove from heat and let cool slightly.

In a separate bowl, whisk eggs and sugar until pale and fluffy, about 5 minutes.

Add vanilla extract to the egg mixture and combine.

Fold the melted chocolate mixture into the egg mixture gently until combined.

Sift flour and salt over the batter and fold in carefully until no dry flour remains.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 25-30 minutes until the edges are set but the center is still soft.

Remove from the oven and let cool in the pan for 10 minutes.

Invert onto a serving plate and remove the parchment paper.

Dust with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens