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Frozen Chocolate Fudge Tart

Courses: Dessert
Serves: 10 people

Recipe Ingredients

  Pastry Crust
1/2 cup 55g / 1.9ozAtkins Bake Mix - plus
2 tablespoons 30mlAtkins Bake Mix
1/4 cup 27g / 1ozUnsweetened cocoa powder
5   Sugar substitute
4 tablespoons 60mlButter - softened
3 oz 85gCream cheese - softened
1 tablespoon 15mlSour cream
  Filling
4 oz 113gUnsweetened chocolate - finely chopped
1 1/2 cups 297g / 10ozGranular sugar substitute - divided
1 teaspoon 5mlInstant decaffeinated coffee
2 1/2 cups 592mlHeavy cream - divided
2 teaspoons 10mlVanilla extract - divided
1 tablespoon 15mlCocoa powder

Recipe Instructions

Heat oven to 425 degrees.

For crust: With an electric mixer on medium speed, beat bake mix, cocoa powder, sugar substitute, butter, cream cheese, and sour cream just to combine.

Transfer dough to a 9-inch quiche pan or pie plate and pat dough in an even layer on bottom and sides. (If using a pie plate, crimp edges of crust.) Cover lightly with aluminum foil; bake 15 minutes, until set. Cool crust before filling.

For filling: Melt chocolate in a double boiler; stir in coffee. Remove from heat. Transfer to a large bowl. Stir in 1 cup sugar substitute, 1 cup cream and 1 teaspoon vanilla extract; mix until smooth. Pour into baked crust; smooth surface.

With an electric mixer on medium speed, beat remaining 1 1/2 cups cream, remaining 1/2 cup sugar substitute, remaining teaspoon of vanilla extract and cocoa powder until peaks form. Spread over chocolate layer. Freeze at least 3 hours or until firm. Remove from freezer 20 minutes before serving.

This recipe yields 10 servings.

Carbohydrates: 12.5 grams

Net Carbs: 9 grams

Fiber: 3.5 grams

Protein: 4 grams

Fat: 37 grams

Calories: 391

Description:

"A crisp chocolate pastry crust is covered with a rich layer of dark chocolate ganache and topped with billows of chocolate whipped cream. Because it is so rich, a small slice is satisfying."

Source:
Atkins Cookbook at http://atkinscenter.com

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