Living Gluten and Grain Free is thrilled to be attending the Paleo-Primal-Price Foundation (aka P3) Inaugural Conference this weekend and working in an advisory role. Their mission and vision is to “Bring Together Real Food Communities”, something that I personally stand behind. The flourless chocolate torte will be the featured desert at the banquet on Saturday evening, topped with beautiful rosettes of Paleo Buttercream Frosting….YUM! I’ll be working with a veteran pastry chef so I will post photos of the finished product on the Living Gluten and Grain Free Facebook Page. If you are interested in learning more about the organization visit their website: https://ffnw.org
This torte is a rich, fudge-like cake sure to satisfy any chocolate cravings. Please note that if you like a sweeter cake you can use a semi-sweet chocolate or 73% dark chocolate instead of the unsweetened 85% baking chocolate.
- 4 oz. unsweetened organic baking chocolate or 85% dark chocolate
- ½ cup coconut oil (or grass-fed butter)
- 3 large pastured eggs
- ¼ cup organic cocoa powder (or raw Cacao)
- 6 Tablespoons maple syrup, (raw honey)
- 2 tsp finely ground organic coffee
- 1/4 tsp sea salt
- 1 Tablespoon vanilla extract
- 1 teaspoon organic ground ginger
- 2 1/2 teaspoons organic ground cinnamon
- 2 teaspoons organic chocolate extract (optional)
- Preheat the oven to 350F, and grease an 8″ spring-form pan generously with coconut oil.
- Melt the baking chocolate and coconut oil together in a small saucepan or double boiler, stirring until completely smooth then remove from heat.
- Whisk eggs, cocoa powder, maple syrup, coffee, sea salt, vanilla and optional chocolate extract, cinnamon and ginger.
- Combine the melted chocolate/coconut oil mixture with the egg mixture and whisk well until a smooth batter forms (you can use an electric hand mixer for this step).
- Pour the batter into the greased pan, and smooth the top with a spatula.
- Bake at 350F for 18-20 minutes, the center is still slightly soft, but knife or toothpick inserted comes out clean. It will firm as it cools.
- Allow to cool in the pan for 15 minutes, then remove the sides (this is why I like using the spring-form pan!) and allow to cool completely before serving.