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skinnymixer's Decadently Deceptive Chocolate Torte
skinnymixer's Decadently Deceptive Chocolate Torte

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skinnymixer's Decadently Deceptive Chocolate Torte
skinnymixer’s Decadently Deceptive Chocolate Torte

skinnymixer's Health By Chocolate Torte - Mixer version

Gluten free, dairy free and refined sugar free.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Author: Skinnymixers
Recipe type: Dessert
Servings: 16

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 Facts
skinnymixer's Health By Chocolate Torte - Mixer version
Amount Per Serving (65 g)
Calories 306 Calories from Fat 230
% Daily Value*
Fat 25.6g39%
Saturated Fat 12.3g77%
Sodium 80mg3%
Carbohydrates 10.5g4%
Sugar 9.5g11%
Protein 7.2g14%
* Percent Daily Values are based on a 2000 calorie diet.

 

skinnymixer's Health By Chocolate Torte - Standard version

Gluten free, dairy free, refined sugar free
Cook Time35 mins
Total Time35 mins
Author: Skinnymixers
Recipe type: Dessert
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!

 

  1. Be still my beating heart! (Excitement-driven, not artery blockages-driven.)
    Even with a dodgy oven and extremely low skill levels from the chef (me) this turned out incredibly.
    My son begged me for a chocolate cake for his birthday (he’s now 2 and doesn’t get chocolate anywhere NEAR as often as he’d like) so I made this. 5 kids and 18 adults raved about it. I served with whipped pure cream and the ganache (which started out like liquid but then “set”). Thanks Nikalene. Will you marry me?

  2. Hi, this dessert sounds great but I don’t have a Thermomix. Is it possible to get non-Thermomix instructions for this recipe. Thanks.

  3. I made this into a black forest-style torte – with a ricotta, cherry and kirsch filling. It was amazing! (and even better the next day!)

  4. Finally made this today… It was just as good as everyone says it is! I took it out too early (mainly because the kids were literally watching it cook through the oven glass) so was very gooey in the centre, but was still super delicious and there was no way the kids were gonna let me put it back in! Very easy and worth a try if you haven’t already.

  5. Words cannot describe how totally decadent and AMAZING this is…. you are truly an EVIL genius!

  6. Made this for the second time yesterday. Easily fed eleven people. And everyone said how great it was. Gave the recipe out to non-Internetites so the legend can live on.

  7. Absolutely delicious! I used almond and hazelnut meal and 85% dark chocolate, served with raspberry coulis…..yummy! Thanks Nikalene!!

  8. Thanks Nik for a beautiful recipe. Made this a few times now, and its fool proof and def a winner.

    Once cooked the chocolate and almonds together.
    Another time just chucked the eggs in.
    -Everytime lovely!

    For those who cook with a meat thermometer- internal temp is 65 deg cel, and is perfect everytime

    1. Hi Michelle I have a meat thermometer how did you use it? Did you stick it into centre of the torte & once it was reached 65deg take it out of oven ? Because I think my torte is slightly underdone so I may need to use my thermometer in future…. My oven runs too hot so I had temp reduced by about 10 deg baked for 20 mins but it was a bit gooey. Didn’t want to dry it out so just took it out at that point. Would like to make it perfect next time.
      Thanks 🙂

  9. Hi Nik
    Just made this and it was devine! I used 90% lindt in the ganache so it was really bitter but it was paired up with some plum dessert syrup and yoghurt and OMG best ever dessert! looking forward to trying it cold tomorrow for “morning tea” which may come before breakfast, would that be wrong? 🙂
    thanks again for ANOTHER brilliant recipe.

  10. If you are wondering if you should make this the answer is YES! It is so good! Just a warning it won’t last long 🙂 I might try is with hazelnuts next time too

  11. Delicious! Moist and rich! My kids devoured it! I used 100g Coconut Sugar and served with Double Thick Cream. Very easy to follow recipe too! So quick from start to finish! Thanks Nikalene!

  12. After all the raving about the Health by Chocolate torte, I made it when I knew we would have a few extra mouths to feed, and OMG… I think I died and went to dairy free chocolate cake heaven!

    I don’t usually let my kids eat that kind fo thing, but thought hey, its got coconut oil in it wink emoticon so I let them have a dig, and my 16mth old daughter filled her mouth with so much cake, that she had to spit it out it out to chew, and promptly started eating it again, a little gross, yes but she loved it!

    I didn’t have enough chocolate elft over for the ganache, but it was just delicious without!

    Its a major winner in this house and I will be making it again for sure!

    Thanks Nikalene, I am loving experimenting with your recipes grin emoticon

  13. Delicious torte, rich and tasty. Did not do ganache as it was not going to be a celebration cake. After eating a small piece each fresh, i sliced into small portions, wrapped individually and froze in a container. Tonight we had a piece each again, still frozen, just as delicious. Thank you Nik forcreating this lovely recipe. You are wonderful. Cheers!

  14. O..M..G!!! To die for!!! Thanks Nik for the most amazing & decadent dessert. I think this will be ‘The Birthday Cake’ for everyone from now on. Hubby just said this should be on every restaurants menu 🙂 x

  15. This was our valentine dessert and was spectacular. After reading others comments I am looking forward to tasting the leftovers once they’ve “matured” hehe

  16. Valentine’s day dessert and it is just fabulous, like a fudgy brownie. Coconut ganache was also yummy. Made the torte with 100g 70% dark chocolate and 100g dark chocolate melts as that was all I had.

  17. Just made and are this! It was delicious. Like others, I needed to mill the almonds longer.

    I split the mixture across two smaller springform tins so that we weren’t tempted to eat it all.

    Yum yum yum!!
    Nikalene!!! Hubby and I have agreed you are definitely our kitchen valentine!

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