Chocolate Torte with Calvados-Poached Figs - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Melissa Hamilton and Christopher Hirsheimer
Cook the figs until just softened: Overcooking or intense boiling will render them tough instead of lush.
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- 1 cup superfine sugar, divided, plus more for pan
- 8 ounces bittersweet chocolate, chopped
- 1 1/2 cups blanched hazelnuts
- 1/2 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon kosher salt
- 6 large eggs, separated
- 1 teaspoon vanilla extract
- 1/2 teaspoons cream of tartar
Instructions
- Place a rack in middle of oven; preheat to 375 °F. Butter a 9"-diameter springform pan or cake pan and line with a round of parchment. Butter parchment and sprinkle pan with superfine sugar.
- Melt chocolate in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until smooth; let cool slightly.
- Pulse hazelnuts, flour, cocoa powder, salt, and 1/2 cup superfine sugar in a food processor until finely ground; sift through a medium-mesh sieve. Pulse any larger pieces again in food processor, if needed.
- Using an electric mixer on high speed, beat 1 cup butter and remaining 3/4 cup superfine sugar until light and fluffy, about 4 minutes. Add egg yolks, 1 at a time, beating to blend between additions. Beat in vanilla. Reduce speed to low; mix in melted chocolate. Gradually add dry ingredients, mixing just until combined.
- Using clean beaters and with mixer on medium-high speed, beat egg whites and cream of tartar in a medium bowl until stiff peaks form.
- Using a rubber spatula, fold 1/3 of whites into chocolate batter to loosen, then fold remaining whites into batter just until combined. Scrape batter into prepared pan.
- Bake cake 20 minutes, then reduce oven temperature to 350 °F and bake until a tester inserted into the center comes out clean, 30 –40 minutes longer. Transfer pan to a wire rack; let cake cool 30 minutes before unmolding to cool completely.
- DO AHEAD: Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Nuts.
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