I created this recipe for a Kentucky Derby event I catered awhile back for a client who was practicing a way of eating, called The Body Ecology Diet (B.E.D). There were going to be many people at this event and my client asked me to make a dessert that everyone could enjoy; including her.
I set about the task of creating this recipe …. a chocolate torte with a touch of orange …. and one that would be delicious for all while still being B.E.D.-friendly. Excellent, one of my favorite things to do!
What I came up with is a dessert that is most suitable for an occasional treat on Stage 2 of B.E.D. or for anyone who is in the early stages of transitioning into the diet. I ended up making six tortes and not one person noticed how nutrient-dense and nutritious they were. In fact, I got lots of praises and was asked for the recipe. Happy to report that my client was happy sitting there eating her warm piece of torte.
If you are a fan of food combining, like I am, then know that 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 real sensitive and tolerated this torte just fine while healing on stage 2. I love mine with a dollop of cultured creme fraiche 😉
This recipe is free of gluten, dairy, nuts, grain, flour, and refined sugar.
Spiced Orange Chocolate Torte: B.E.D. Recipe (stage 2)
Yield: 6-8 servings
1 Valencia orange, quarter, seed – leave peel on (equals about 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
- Preheat oven to 375 degrees F.
- Grease an 8-inch round cake pan.
- Simmer orange pieces (peel and all) in water to cover for 1 hour; drain and puree the oranges in a blender until smooth.
- Whisk the cocoa and melted fat together in a mixing bowl.
- Add in the egg yolks, orange puree, lakanto, spices, and salt until creamy.
- In a separate bowl, beat the egg whites with the cream of tartar until stiff peaks form.
- Gently fold a third of the egg whites into the orange-chocolate mixture, then add another third, and so on.
- Pour batter into greased pan and bake until set and top starts to crack; about 45-50 minutes.
- Let cool before removing from the pan.
- Garnish with sprig of fresh mint and sprinkling of cocoa or fine ground lakanto.
- Delicious served with creme fraiche or body ecology’s whipped cream 💜
Tips & Tricks
- Replace the red palm oil with cultured butter if you can do dairy.
- I have tried this with coconut sugar and it came out great, though not suitable for B.E.D. it was still perfect for a friends birthday.
- This is a real treat for those on GAPS or transitioning into B.E.D (or at end of stage 2).
- Combines okay with meat, not great, but okay. We’re all at different stages in our healing and this is one of those recipes to use your good judgment with.
*If you decide to use xylitol, then do not add salt as it already has a slightly salty taste to it. 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.
Bauman, E. and Marx, L. (2012). Flavors of Health. Penngrove, CA: Bauman College Press
May all bellies be happy!