skinnymixer's Health By Chocolate Torte - Standard version
Gluten free, dairy free, refined sugar free
Servings: 16
Ingredients
- Chocolate Torte Ingredients
- 250 g | 8.8 oz almond meal
- 200 g | 7 oz 70% dark chocolate grated or blitzed in a food processor
- 100 g | 3.5 oz coconut oil plus extra to grease
- 50 g | 1.8 oz coconut sugar or preferred sugar
- 1 tsp vanilla bean paste or extract
- pinch of salt
- 5 large eggs
- Coconut Ganache Ingredients
- 100 g | 3.5 oz 70% dark chocolate grated or blitzed in a food processor
- 100-130 g | 3.5-4.6 oz coconut milk
Instructions
- Method for Chocolate Torte
- Grease and line a 22cm or 8" cake tin, I used a springform. Preheat oven to 150°C or 300°F fan forced.
- Fill a saucepan one-third full of water and bring it to the boil, then reduce heat to a simmer.
- Put dark chocolate, coconut oil, coconut sugar, vanilla and salt into a medium sized heatproof bowl and place it over the water in the saucepan to melt slowly while stirring.
- Remove the chocolate from the stove and allow to cool for a few minutes then whisk in one egg at a time.
- When all eggs are whisked in, slowly whisk in almond meal mixture.
- Pour mixture in to prepared cake tin and place into the middle of your oven.
- Bake for around 20 min. Carefully feel the centre of the cake to ensure it is set. Grain free baking is dependent on individual ovens. You want the torte to only *just* set in the middle so that it is still moist. Let it sit for 5 min before serving warm or chill in the fridge for a fudge consistency.
- Method for Coconut Ganache
- Fill a saucepan one-third full of water and bring it to the boil, then reduce heat to a simmer.
- Put dark chocolate and coconut milk into a medium sized heatproof bowl and place it over the water in the saucepan to melt slowly while stirring.
Notes
You can substitute the coconut oil in the torte with macadamia oil if you prefer.
The 70% dark chocolate is what makes this dairy free, if you are not concerned about dairy you can use your preferred dark chocolate.
This is not a sweet torte, you can increase the sugar by 100-200 g or 3.5-7 oz as preferred.