Health By Chocolate Torte - Mixer version
Gluten free, dairy free and refined sugar free.
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Servings: 16
Calories: 306kcal
Ingredients
Chocolate Torte Ingredients
- 250 g raw almonds
- 200 g 70% dark chocolate - roughly chopped
- 100 g coconut oil - plus extra to grease
- 50 g coconut sugar - or preferred sugar
- 1 tsp vanilla bean paste or extract
- 1 pinch salt
- 5 large eggs
Coconut Ganache Ingredients
- 100 g 70% dark chocolate - roughly chopped
- 100-130 g coconut milk
Instructions
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.
- Place almonds in mixer bowl, mill for 10-20 sec/speed 8/MC on, until almonds are a fine ground. Set aside.
- Without cleaning the bowl, add the dark chocolate and mill for 10 sec/speed 8/MC on.
- Scrape bowl down, ensuring to loosen the chocolate from the bottom of the bowl. Add coconut oil, coconut sugar, vanilla and salt to mixer bowl. Melt for 3 min/50°C or 120°F/speed 2/MC on.
- Insert butterfly and set timer for 1 min/speed 2.5/MC off. Slowly add eggs one at a time.
- Set timer for 40 sec/speed 3/MC off. Slowly add reserved almond meal to 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.
Coconut Ganache
- Place chocolate into mixer bowl, mill for 10 sec/speed 8/MC on. Scrape bowl down.
- Add coconut milk and cook for 3 min/50°C or 120°F/speed 3/MC off.
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 | 3.5-7 oz as preferred.
Bellini Users
Use your sharp blade for this recipe.
CHOCOLATE TORTE
At step 1 if the almonds aren't ground finely enough at the end, blitz on speed 9 for a few extra seconds.
At step 6 use speed 3.
COCONUT GANACHE
At step 12 add on extra melting time if not completely smooth after 3 minutes.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition
Serving: 65g | Calories: 306kcal | Carbohydrates: 10.5g | Protein: 7.2g | Fat: 25.6g | Saturated Fat: 12.3g | Sodium: 80mg | Sugar: 9.5g
Health By Chocolate Torte - Standard version
Gluten free, dairy free, refined sugar free
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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.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!