Chocolate Cherry Torte
1 tablespoon +1/2 teaspoon Wheat-Free Market's Virtue Sweetener
1/4 cup Wheat-Free Market All-Purpose Baking Mix
2 tablespoons cocoa powder
1/2 cup raw egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla
Preheat oven to 350 degrees and line bottom of 8 inch cake pan with parchment paper.
In a Magic Bullet or small blender type device, blend sweetener and baking mix until it forms a fine powder. Add cocoa powder and salt and pulse until ingredients are well blended.
In a medium bowl, add egg whites and blend until foamy. Add cream of tartar and continue to whip on high speed until stiff peaks form. Sprinkle flour mixture over beaten egg whites along with vanilla and gently fold until there are no more lumps of "flour."
Pour into prepared pan and using angled spatula, gently spread batter out evenly.
Bake for 10 minutes or until toothpick comes out clean. Do not over-bake.
Use butter knife to go around edges of cake and then invert onto cooling rack to remove parchment paper.
Sweetened Whipped Cream
1/2 cup heavy whipping cream
Heaping 1/2 teaspoon Wheat-Free Market's Virtue Sweetener
¼ teaspoon vanilla
To a high-sided medium bowl, blend cream, sweetener and vanilla until stiff peaks form.
Assemble: Place whipped cream on top of cooled cake and top with fresh cherries, strawberries, raspberries or blueberries and drizzle with melted dark chocolate.