Orange Chocolate Torte: Recipe for B.E.D.

Chocolate Torte for The Body Ecology Diet

Tara Carpenter, NC.

Originally published December 29, 2016

Nutrition Consultant specialized in helping people regain natural microbiome after yeast, bacterial, and viral infections.

Many people on Body Ecology Diet (B.E.D.) ask how they can eat this cake because there are oranges and chocolate!! Firstly, this torte is suitable for an occasional treat for those on Stage 2 of B.E.D or anyone transitioning into the diet. 

I created this recipe for a Kentucky Derby event I catered for a client who was practicing B.E.D. She wanted a dessert that everyone could enjoy without knowing all the details of the diet or even that she was on one. She simply wanted to have a party and put out food that she could every bit of! I loved this client for her personal freedom of choice and for her desire to be thoroughly satisfied in the eating presence of her friends and family.

I set about the task of creating this recipe …. a chocolate torte with a touch of orange …. and one that would be delicious and B.E.D.-friendly. A challenge fit for me as this is one of my favorite things to do 🙂

I made 6 tortes in total and not one person noticed how nutrient-dense this dessert was or that I used lakanto (sugar that does not affect those with yeast or bacterial infections or diabetes). Job well done!! Happy to report my client happily sat eating her warm piece of torte. 

If you are a fan of food combining, like I am, then know this dessert goes fairly well with animal protein. It does contain orange that I think are cooked down enough to remove the fructose sugar that would cause stomach upset. I am sensitive and tolerated this torte fine while healing on stage 2. I love mine with a dollop of cultured creme fraiche 😉

Spiced Orange Chocolate Torte: B.E.D. Recipe (stage 2)

This recipe is free of gluten, dairy, nuts, grain, flour, and refined sugar.

Yield: 6-8 servings

Ingredients

1 Valencia orange, quarter, seed – leave peel on = 3/4 cup puree

½ cup coconut oil or red palm oil (buy sustainable), melted

4 eggs, separated

1/3-1/2 cup Lakanto or xylitol*

½ cup cocoa or carob powder

1/2 tsp each of coriander, cardamom, and ginger powder

¼ tsp sea salt

Pinch of cream of tartar

Method

1. Preheat oven to 375 degrees F.
2. Grease an 8-inch round cake pan.
3. Simmer orange pieces (peel and all) in water to cover for 1 hour; drain and puree the oranges in a blender until smooth.
4. Whisk the cocoa and melted fat together in a mixing bowl.
5. Add in the egg yolks, orange puree, lakanto, spices, and salt until creamy.
6. In a separate bowl, beat the egg whites with the cream of tartar until stiff peaks form.
7. Gently fold a third of the egg whites into the orange-chocolate mixture, then add another third, and so on.
8. Pour batter into greased pan and bake until set and top starts to crack; about 45-50 minutes.
9. Let cool before removing from the pan.
10. Garnish with sprig of fresh mint and sprinkling of cocoa or fine ground lakanto.
11. Delicious served with creme fraiche or body ecology whipped cream

Tips & Tricks

• Replace the red palm oil with cultured butter if you can do dairy.
• I tried this with coconut sugar and came out great, though not suitable for B.E.D. it was perfect for a friend’s birthday.
• A treat for those on GAPS or transitioning in or out of B.E.D.
• Combines okay with meat, not great. We’re all at different stages in our healing and this is one of those recipes to use your judgment.

*If use xylitol, do not add salt as it already has a slightly salty taste. Xylitol is a sugar substitute mainly for diabetics and those healing a yeast or bacterial overgrowth. Touted as the ‘new sugar’, xylitol does have side effects if it is genetically modified; because this messes with the body’s ability to digest it. So, unless the label says ‘made from birch, beets, or non-GMO’ then assume it is derived from genetically modified corn.

References

Bauman, E. and Marx, L. (2012). Flavors of Health. Penngrove, CA: Bauman College Press.

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