Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350°f grease a 8 or 9" round pan or springform pan. process pecans in food processor - pulse until they are meal - but they won't get quite as small as corn meal. add the rest of the dry ingredients and pulse again. (note on erythritol: you can do this recipe with all artificial sweetener, but i've begun experimenting with partial erythritol, with success. i haven't tested all different combinations yet, though - it may be that more erythritol is even better.). add the wet ingredients and process until well-blended. pour into pan and bake. the exact time will vary with the pan. start checking at about 25 minutes until toothpick inserted in center comes out clean.

Target recipe: base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes.