Chocolate Torte Recipe for Body Ecology Diet (B.E.D.)

Chocolate Torte Recipe for Body Ecology Diet (B.E.D.)

Tara Carpenter, NC.

Nutrition Consultant helping people regain natural microbiome after yeast, bacterial, and viral infections with The Body Ecology Diet.

Originally published on December 29, 2016.

Many people healing on Body Ecology Diet (B.E.D.) ask me how they can eat this cake because of the oranges and chocolate; my answer is this “I think this torte is a suitable occasional treat for Stage 2 or in transition”. 

I created this recipe for a Kentucky Derby event that I catered for a client who was on B.E.D. and wanted a dessert that everyone – most of all, including herself – could enjoy without knowing the nitty gritty of the diet or even that she was on one. She simply wanted a party with delicious food she could eat every bite of! I loved this client for her freedom of choice amidst a healing crisis with the desire to be thoroughly satisfied in the presence of her friends and family.

I created this recipe with a touch of orange to be delicious and B.E.D.-friendly. A challenge perfect for me as making something from scratch to share publicly is one of my favorite things to do 🙂 I made six tortes in total and not one person noticed how nutrient-dense this dessert was or that it was sweetened with a type of sugar that does not affect those with yeast or bacterial infections or diabetes. Job well done!

I am happy to report my client happily sat down with her company to eat her warm piece of torte and a dollop of cultured creme fraiche 😉

If you food combine then rest assured this dessert goes fairly well with animal protein. It does contain orange which I believe are cooked down enough to remove fructose sugar that can cause stomach upset. I will say that I made this recipe at a time when I was on Body Ecology Diet (stage 2) and sensitive, digestive-speaking. I tolerated this torte just fine ….

Chocolate Torte (B.E.D. 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 egg yolks, orange puree, lakanto, spices, and salt until creamy.
6. In separate bowl, beat egg whites with cream of tartar until you see stiff peaks form.
7. Gently fold a third of the egg whites into 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 mint and sprinkle cocoa or fine-grind lakanto.
11. Delicious served with creme fraiche or body ecology whipped cream

Tips & Tricks

• Replace 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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