I came across the recipe for “Rusty’s Chocolate Torte” soon after I first started Low Carbing, back in 1999.
It was shared in one of the Yahoo! groups I joined for community, back in the days when that is how you connected with people and found out about things!
To this day, I have no idea who Rusty is, but their cake is a masterpiece of simplicity!
This recipe was up on the site from the start, but somehow got lost in the great redesign of 2010.
It really does not deserve to be lost to the mists of time though, and so today, I’m righting that wrong and republishing it!
Note, you do need to make this in a blender – the action of the blades makes a cone of aeration that really gives the batter lift.
It simply doesn’t work in a food processor, the physics is wrong. I tried, believe me!
Ingredients
- 4 extra large eggs
- Equivalent in a cookable sweetener of “3/4 cup of Sugar”
- Back in the day, I used to import Splenda tablets from Canada and crush 20 of them. Splenda was illegal in the UK until 2004 aand then took a few more years before it was widely available!
- These days, you can get Splenda and also Stevia tablets in the supermarket! Or, it would also work well with 1/2 to 3/4 cup of a “Erythritol with Stevia” blend such as Truvia, depending how sweet you want your cake!
- 100g Pecans nuts
- 1 teaspoon vanilla extract
- 2 tbsp unflavoured whey protein
- 2 1/2 tsp baking powder
- 3 tbsp cocoa powder
- scant pinch of salt
- Just enough water to loosen the mixture, approx 100-150ml
Method
Place the eggs and sweetener in the blender and run it at high speed for about 45 seconds until light and fluffy.
Add the Pecans, and whizz briefly to chop them up.
Add the vanilla, whey, baking powder, cocoa and salt in that order to the blender jug and then blend at high speed for 2 full minutes.
Pour water in the top hole of the blender to loosen the mixture as it mixes. It should flow freely but thickly. You’ll need about 1/2 a glassful.
Pour the batter into a greased 7-inch springform cake pan and bake at 180 degrees C (160 Fan) for about 30 minutes.
Allow to cool before icing.
If you make two, it makes most excellent sandwich cake with whipped cream, buttercream or marscapone cream
Variation
You can use ground ginger instead of cocoa to make Rusty’s Ginger Torte instead of Rusty’s Chocolate Torte!