Linda - how does this recipe look for late P3 (last week)?

Flour-less Chocolate Torte
Serves 6 portions

6 oz unsweetened chocolate, chopped into small pieces
6 tbsp virgin coconut oil
1/2 tsp Pure Kal Stevia (to taste)
1-1/2 tbsp pure vanilla extract
1 cup pure coconut milk
2 large eggs

Preheat oven to 300 degrees F and bring 3 cups of water to boil for water bath. Lube 6 small ramekins (4 oz each) with additional coconut oil. To make sure they don't stick (if you plan on inverting them before serving), you can cut out a small parchment paper circles to place on the bottom.

In a double boiler on low heat, add chocolate and coconut oil. Whisk until chocolate is dissolved. Carefully remove from heat and add stevia, vanilla and coconut milk. Whisk well then add eggs one at a time. Taste again for sweetness and adjust if needed. (This would also be the time to add additional coconut milk if needed to tone down chocolate intensity).

Divide into (6) 4 oz ramekins Place ramekins in 9x13 inch metal or glass pan and open oven door and pull out top rack. Place pan on rack then carefully pour water into pan being careful not to pour water into ramekins. Bake for 20 minutes and carefully remove from oven. (Torte will be soft but not soupy.)

Serve warm or at room temperature with strawberries or whipped coconut milk. You can also invert onto serving dish before serving.