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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
Course: Dessert
Servings: 16
Calories: 306kcal
Author: Skinnymixers


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


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.


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.
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.
At step 12 add on extra melting time if not completely smooth after 3 minutes.


Serving: 65g | Calories: 306kcal | Carbohydrates: 10.5g | Protein: 7.2g | Fat: 25.6g | Saturated Fat: 12.3g | Sodium: 80mg | Sugar: 9.5g