Dessert: Double Nut-Chocolate Tart Recipe | MyRecipes

Recipe by Robert Landolphi This dark, almondy, and rich-tasting tart requires much less sugar and butter than the standard fare. It's almost a flourless chocolate cake, but a little bit of brown rice flour is added to give it some structure and help it d

This recipe includes fertility superfoods such as:

Brown Rice, Nuts, Walnuts

Health and fertility benefits of Double Nut-Chocolate Tart Recipe | MyRecipes

Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

5 ounces bittersweet chocolate, chopped
5 tablespoons unsalted butter
1/2 cup packed brown sugar
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs, lightly beaten
2.3 ounces brown rice flour (about 1/2 cup)
1/2 cup sliced almonds, toasted
1/2 cup chopped walnuts, toasted
1 teaspoon xanthan gum
Cooking spray
1 cup frozen reduced-calorie whipped topping

Instructions

Preheat oven to 350 °.
Place chocolate and butter in a medium microwave-safe bowl; microwave at HIGH 1 minute, stirring until smooth. Cool 2 minutes.
Combine brown sugar and next 4 ingredients (through eggs) in a large bowl, stirring with a whisk. Add chocolate mixture, stirring to combine.
Weigh or lightly spoon flours into a dry measuring cup; level with a knife. Add flour, nuts, and xanthan gum to sugar mixture, stirring with a whisk. Pour batter evenly into a 9-inch round removable-bottom tart pan coated with cooking spray. Bake at 350 ° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool 30 minutes in pan on a wire rack. Cut into 16 slices. Top with whipped topping.

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