Flourless Chocolate Torte

Flourless Torte with Paleo Buttercream

Flourless Torte with Paleo Buttercream

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.

Originally created by Detoxinista.com …tweaked by Amanda Love, Barefoot Cook.com, and tweaked again by Living Gluten and Grain Free.  Lots of love has gone into this recipe….enjoy!

 

Flourless Chocolate Torte

Flourless Chocolate Torte

INGREDIENTS

  • 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)

INSTRUCTIONS

  1. Preheat the oven to 350F, and grease an 8″ spring-form pan generously with coconut oil.
  2. Melt the baking chocolate and coconut oil together in a small saucepan or double boiler, stirring until completely smooth then remove from heat.
  3. Whisk eggs, cocoa powder, maple syrup, coffee, sea salt, vanilla and optional chocolate extract, cinnamon and ginger.
  4. 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).
  5. Pour the batter into the greased pan, and smooth the top with a spatula.
  6. 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.
  7. 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.

 

Recipes, Sweets and Treats

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