5
ounces
dark chocolate chips
1/2
cup
almonds
2
eggs, separated
3/4
cup
sugar
1
tablespoon
instant espresso
1/4
cup
unsweetened cocoa
1
egg white
Dark Chocolate Espresso Tart
This recipe proves that healthy recipes can be decadent and delicious. Everyone needs a rich and luscious chocolate dessert recipe in their repertoire and this diabetes-friendly one should hold that place for you. This Dark Chocolate Espresso Tart provides so much chocolaty goodness in exchange for only 154 calories and 22.4g of carbohydrates—you'll be amazed!
Ingredients
Directions
Preheat the oven to 350ºF.
Melt the chocolate in the microwave by heating in 30-second intervals and stirring until the chocolate is fully melted and smooth. Set aside.
Grind the almonds finely in a food processor and stir into the melted chocolate. Stir until fully incorporated. Spread the chocolate almond mixture evenly on the bottom of a tart or pie pan. Set aside.
Combine the egg yolks, sugar, instant espresso, and cocoa. The mixture will be dry and crumbly. Set aside.
Beat all 3 egg whites until you reach soft peaks. Stir a quarter of the whipped egg whites into the crumbly chocolate mixture. The mixture will absorb the egg white and become moist. Continue by folding in the remaining egg whites.
Pour the batter over the chocolate almond crust and smooth it out evenly.
Bake the tart for 25 minutes. Remove from the oven and allow to cool to room temperature before refrigerating the tart for a couple of hours or until completely chilled (this will help firm up the tart). Serve and enjoy!
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