Mexican Chocolate Torte recipe for managing PCOS and pregnancy on Fertility Chef

Dessert: Mexican Chocolate Torte

(Toasted Almond, Cinnamon and Chocolate Torte)

This recipe includes fertility superfoods such as:

Health and fertility benefits of Mexican Chocolate Torte

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 cup (about 5 ounces) natural (with skins) whole almonds, toasted and cooled completely
1/3 cup firmly packed light brown sugar
1 tablespoon cinnamon
3/4 teaspoon salt
5 ounce fine-quality bittersweet chocolate (not unsweetened), chopped
5 large eggs, separated
1 teaspoon vanilla
1/3 cup granulated sugar

Instructions

Preheat the oven to 325 °F. Butter an 8 1/2-inch springform pan and line it with a round of wax paper. Butter the paper and dust the pan with flour, knocking out the excess. In a food processor blend together the almonds, the brown sugar, the cinnamon, and the salt until the almonds are ground fine, add the chocolate, and blend the mixture until the chocolate is ground fine. Add the egg yolks and the vanilla, blend the mixture until it is combined well (it will be very thick), and transfer it to a bowl. In another bowl with an electric mixture beat the egg whites with a pinch of salt until they hold soft peaks, beat in the granulated sugar gradually, and beat the meringue until it just holds stiff peaks. Whisk about one third of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly. Pour the batter into the pan, smoothing the top, and bake the torte in the middle of the oven for 45 to 55 minutes, or until a tester comes out clean. Let the torte cool in the pan on a rack for 5 minutes, run a thin knife around the edge, and remove the side of the pan. Invert the torte onto the rack, discarding the wax paper, and let it cool.