Whether or not you follow a gluten-free diet, this little treasure of a dessert is delicious. It's not expensive (as most GF desserts can be) and is full of protein (lots of eggs). It utilizes way too many bowls to prepare, but other than the heavy dishes you'll be washing afterward, the recipe is fairly straight-forward. I found the original here.
Chocolate Walnut Torte
5 eggs, separated
1/2 cup Xylitol, agave nectar, honey, or plain old sugar
1/2 tsp salt
1 cup chocolate chips
2 cups walnuts
1. In a food processor, pulse the chocolate until the pieces resemble the consistency of gravel.
2. Add the walnuts and pulse again for just a few seconds, until they are coarsely chopped - just bigger than the chocolate chunks.
3. In a large bowl, beat the egg yolks until they're pale in color, then gradually beat in your sweetener of choice (Xylitol, agave, honey or sugar). Fold in the chocolate-walnut mixture.
4. In a separate large bowl (preferably a KitchenAide mixer with the whisk attachment) beat the egg whites to stiff peaks, then beat in the salt.
5. Fold the chocolate-walnut mixture into the egg yolk mixture.
6. Pour into a well-greased 9-inch springform pan.
7. Bake at 350* for 20 minutes, then turn the oven off and leave in for 10 minutes longer, until firm to the touch and golden brown around the edges.
8. Cool slightly in pan, then serve. (I prefer to serve it warm so the chocolate is still melty)
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