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Message: <blockquote data-quote="ziggy_w" data-source="post: 2194714" data-attributes="member: 323454">Hello all,A bit late posting tonight -- long day at work.[USER=24561]@Chook[/USER] -- Good to see you back and glad you've managed to get through the stressful time with family and funeral. I'm sure you're blood sugars will return to normal in a couple of days.[USER=25851]@Annb[/USER] -- Glad there wasn't much wrong with the car. Btw, excellent blood sugars the other day.[USER=468536]@DJC3[/USER] and [USER=52911]@maglil55[/USER] -- The consequences of cauli leaves/brussels sprouts eating dogs put a big smile on my face. It's easy to visualize (or should I say smellalize?).[USER=468536]@DJC3[/USER], [USER=455169]@shelley262[/USER] and [USER=368709]@Goonergal[/USER] -- I have never had the original myself, guess it's a bit too late now, even though Sacher torte isn't particularly sweet based on what I've heard.Here's the recipe for the Sacher torte:Start with chocolate mousse, add a quarter of cup almond flour, bake at 175 degrees for around 30-45 minutes (done when toothpick comes out clean), let cool, cut into two or three layers, spread apricot jam on each layer (I found a version made with erythritol and 6g of carbs per 100g), put back together, cover with high cocoa content chocolate (I used 95% chocolate). Detailed recipe attached (including the one for chocolate mousse).By the way, in the beginning it was a bit dry, but definitely improves with time.</blockquote>

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