DESSERTS: COOL CHOC-PECAN TORTE (flour-less)(click here to print)

COOL CHOC-PECAN TORTE



Crust:
1 1/2 cups ground pecans
1 egg separated
2 packets of Splenda
1 tbs cocoa powder
1/2 tsp. cinnamon

Filling:
6 oz. CHOCORITE dark chocolate bar ( or any sugar free chocolate bar)
1 egg, separated
1 tsp. vanilla
2 cups thawed sugar free cool whip (or whipped heavy whipping cream)

Crust: Beat egg white stiff and reserve yolk for the filling. Gradually add Splenda to the egg white, beating until stiff. Beat in cocoa. Fold in nuts. Press mixture into the bottom and sides of a well-greased 9 inch pie plate. Bake at 375 F for 12 minutes. Cool.

Filling: Melt chocolate over a double boiler. Remove from heat and stir in yolks and vanilla. Set aside to cool. Beat remaining egg white until stiff. Set it aside. Fold half of the cool whip or whipping cream into the chocolate mixture. Fold in the beaten egg white. Spoon into the cooled baked shell. Garnish with remaining Cool Whip. Garnish with shaved chocolate. Chill overnight.  Can be refrigerated for up to 5 days. Serves 6 to 8; 14 carbs

Recipe submitted by Edith Weil