Rich, decadent, creamy, chocolatey goodness ... if you love chocolate + cake + truffles, this Flourless Chocolate Torte will not disappoint. It's so easy to make, and if you're a baker {or a Real Foodie}, you'll probably already have the ingredients on hand ... I almost always do. So don't wait for a special occasion, make some today and share with someone you love ... trust me there's plenty to go around, it's very rich, so a simple slice is just perfect.
Recipe inspired by: Paleo Flourless Chocolate Cake @ Amee's Savory Dish. I adapted the recipe just a bit ... both are delicious and full of flavor.
FLOURLESS CHOCOLATE TORTE
{Affiliate Links included help support this blog}
Equipment: Double Boiler or Medium-Size Sauce Pan w/ Heat Proof Glass Bowl, Standing Mixer w/ Whisk Attachment or Hand Held Mixer w/ Large Mixing Bowl
- 10 ounces homemade chocolate chips* or allergy-free chocolate chips
- 3/4 cup coconut oil, pasture butter or ghee {See Resources}
- 1/2 cup honey {I use local raw creamed clover}
- 2 teaspoons gluten free vanilla extract
- 1/8 teaspoon sea salt {See Resources}
- 1 tablespoon cacao powder
- 6 organic or pastured eggs
1. Preheat oven to 300 degrees F.
2. Grease a 9" springform cake pan or a 9" round cake pan {a 9" Pie Dish will work too, the edges will come out like a pie though, not with straight edges}. Line the pan with a circle of unbleached parchment paper {the circle does not have to be perfect, just large enough to roughly fit in the bottom of the pan}.
3. In a doubler boiler {or homemade double boiler - I use a medium-size pan, fill half way with water, and place a heat proof glass bowl on top of the pan}, slowly melt the coconut oil/pasture butter/ghee and chocolate chips over medium-low heat. Stir constantly to evenly distribute and melt the chocolate. Remove from heat when the chocolate is fully melted.
4. Add honey, vanilla, salt and cacao powder. Stir until honey is melted and fully incorporated.
5. Using a hand held mixer, beat in the eggs one at a time using medium speed. If using a Standing Mixer {fitted with whisk attachment}, transfer chocolate mixture to the mixing bowl first, then beat in the eggs. Mix until fully incorporated. The batter will be thin.
6. Pour mixture into greased cake pan.
7. Bake at 300 degrees F for about 40-45 minutes. Cake should be set, but still a little wet in the middle when done. The cake will puff up, but will deflate when you remove it from the oven. Let cool at room temperature for about 20 minutes, then transfer to the refrigerator for a few hours if you can stand it. Make sure to let it rest in the refrigerator for at least 30 minutes.
8. Cut each slice with a clean, dry knife; make sure to clean the knife or wash with warm water between slices.
Yield: About 10-12 servings.
Serving Suggestions: Enjoy with a dollop of Homemade Whipped Cream or Homemade Vanilla Ice Cream and serve with some fresh berries.
Storage: Keeps well in the refrigerator for 3 days {but trust me it won't last that long before someone gobbles it up}.
Note: I dusted the top of mine with organic powdered sugar, this is totally optional.
*To make your own Homemade Chocolate Chips, check out these recipes here and here.
Amazon links are affiliate links, prices are the same for you. Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.
This post is shared at Whole Food Fridays @ Allergy Free Alaska, Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms, Fat Tuesday @ Real Food Forager, Real Food Wednesday @ Kelly the Kitchen Kop, Pennywise Platter Thursday @ The Nourishing Gourmet, + Allergy Free Wednesday @ The Tasty Alternative.
No comments:
Post a Comment