Recipe by Autumn Boyle, Lectin-Free Mama
This recipe offers the best of both worlds – the fantastic flavor of chocolate with none of the guilt or regrets. This gourmet-quality dish will have you, and the people you make it for, craving more.
Just follow these simple instructions and in no time you’ll create a dessert everyone will love.
PREP TIME: 40 MINUTES
TOTAL TIME: 80 MINUTES
SERVES: 8
–12 tablespoons unsalted French or Italian butter, sliced, plus more for greasing pan
–8 ounces 90% cacao chocolate, chopped
–¼ cup granulated Swerve sweetener, divided
–3 large omega-3 eggs, whites and yolks separated
–3 additional omega-3 egg yolks
–1 tablespoon red wine
–½ teaspoon fine sea salt
–1 scant cup blanched almond flour (not packed)
–Whipped coconut or heavy cream, for serving (optional)
PREHEAT oven to 350 degrees F. Melt the butter and chocolate in a double boiler pan over an inch of simmering water. Stir continuously until melted and smooth. Remove from heat and set aside.
GREASE the bottom and sides of a 9-inch springform pan with butter.
BEAT the egg yolks with 2 tablespoons Swerve in a stand mixer fitted with a paddle attachment on medium-high for 3 minutes, until thick and pale. Gently stir in the melted chocolate, red wine, and salt, being careful not to overmix. Fold in the almond flour until just combined.
BEAT the egg whites in a separate bowl until foamy. Gradually add the remaining Swerve while continuing to beat on high speed, until peaks are almost stiff. Gently fold into the chocolate batter. Spread the batter into the prepared pan, using a spatula to even it out. Bang the pan on the counter once or twice to settle the batter and bake for 35-40 minutes, until the top is firm and cracking.
COOL for 10 minutes before releasing the ring. Serve warm or at room temperature with whipped cream, if desired.
That’s all there is to it. Once the people you prepare this for get a taste of this incredible creation, don’t be surprised if they ask you to make it again.
**This recipe was submitted by Gundry MD Ambassador Autumn Boyle of Lectin-Free Mama and has not been tested by the Gundry MD team.
