It is such an amazing thing to feel good, really, really good, for the first time in almost two years. I am quite overwhelmed with gratefulness. 🙂
Last weekend I celebrated such things with much jollity, feasting and convivial adventures with my siblings and friends and loved it! But this weekend I’m happily staying home, cozy in my own little apartment, excited to do sorting and organizing, all those big projects that I just couldn’t get to when I was unwell. I can’t wait!!
I don’t know about you, but I love getting decluttered and organized. My fingers are itching to open dusty boxes and mystery bags that have been hibernating in my parent’s garage for entirely too long. Books, dishes, clothes – who knows what is hiding in there!
It won’t be all work, mind you, I have every intention of taking little breaks for grainy millet bread dipped in seasoned olive oil…
…most definitely a linger around the campfire…
…and a few slices of this deliciously decadent Flourless Dark Chocolate Almond Pecan Torte (it’s gluten-free!!). I love this cake because it is rich and flavorful without being too heavy, relying on ground nuts and dark chocolate to provide depth and texture. And for a dessert, it’s pretty darn healthy! No flour, only a little sugar and we’ll just not mention the melted butter holding everything together. 😉
What are your plans for this weekend? Wherever they take you, I wish you a beautiful weekend and will see you first thing Monday morning. 🙂
Dark Chocolate Almond Pecan Torte
1 cup whole almonds
1/2 cup pecans
8 oz.dark chocolate, chopped
1 cup butter, softened
1/3 cup sugar
6 large eggs, separated.
- Preheat oven to 400 degrees F.
- Butter 8″ round springform pan and cover bottom with round piece of buttered wax paper.
- Add nuts to food processor and blend until mixture resembles coarse crumbs.
- Add chocolate pieces and blend until mixture again resembles coarse crumbs.
- Cream butter and sugar until fluffy and light. Add egg yolks one at a time, mixing well with each yolk.
- Stir in nut mixture until well combined.
- In separate bowl, beat egg white until soft peaks form.
- Using spatula gently fold in 1/3 of egg whites into nut mixture. Repeat until all egg whites are mixed in.
- Pour into pan and bake 45 minutes or until inserted toothpick comes out clean.