Almond Torte with Chocolate Sauce and Cherry Garnish Recipe

DIRECTIONS

Use the Atkins recipe to make Atkins Low Carb Wheat Bread for this recipe.  You will need 1 slice.  You will also need 1/3 cup of the sugar-free hazelnut syrup.
 

1. Heat oven to 350°F.
2. Spread almonds on a baking sheet and toast until golden, about 10 minutes; cool completely.  Additionally if your bread is not stale toast the bread along with the almonds.  Transfer to a food processor and add bread, baking powder and cream of tartar; process until almonds are finely ground.
3. Line a 9-inch springform pan with waxed paper. Lightly spray with cooking spray, then dust with about 1 teaspoon of the crushed almonds.
4. Combine 5 egg yolks and 1/4 cup of the granulated sugar substitute in a large bowl; beat with an electric mixer until light and fluffy, about 3 minutes. Beat 5 egg whites in another bowl with clean and dry beaters until soft peaks form. Add remaining 1/4 cup sugar substitute (reserving 1 teaspoon for the whipped cream garnish) and beat until stiff peaks form, about 3 minutes.
5. Fold nuts into yolks in three additions, alternating with one-quarter of the whites each time; fold in remaining whites. Spread lightly in pan. Bake until a toothpick inserted in center comes out clean, 18 to 20 minutes.
6. Cool in pan on a wire rack. Run a sharp knife between torte and pan to loosen. Set a plate over the pan and invert torte onto plate. Peel off waxed paper, then invert again onto a serving plate.
7. Combine chocolate, hazelnut syrup and 2 tablespoons cream in top of a double boiler set over simmering water. Whisk until chocolate melts, then whisk in 2 tablespoons of water. In a bowl, whip 4 tablespoons cream to soft peaks with 1/2 teaspoon granulated sugar substitute.
8. To serve, cut torte into eight wedges; top with sauce. Spoon whipped cream next to torte and add thawed cherries alongside.