At Christmas we moved into our beautiful new house, but right before, our neighbors made us this to-die-for chocolate torte, and were kind enough to share the recipe too. I am the biggest chocolate lover of anyone I know, and to me, this reminded me of a giant chocolate truffle.. in cake form. It is rich and decadent, and indulgent–and then you find out that it has no butter, or flour and isn’t anywhere near as bad for you as is tastes! This is not only one of my new fave. desserts of all time that I will make for my family for every special occasion or excuse I can think of, but the perfect thing to give to a friend or neighbor because it checks so many things off ‘the list’: it’s elegant & beautiful, SO delicious, quick & easy (enough), and plays it safe when you don’t know what someone’s dietary needs are! I have a brother in law who’s a celiac, so I am excited to make this for the next family gathering!
Favourite Chocolate Torte: Paleo & GF
Prep Time: 30 mins
Set Time: 5 hours
- 18oz (Ghirardelli) bittersweet chocolate chips
- 1 cup coconut oil
- 3/4 cup real maple syrup, agave or honey
- 2 Tbsp water
- 1/4 tsp sea salt
- 6 eggs
- 2 tsp vanilla extract
1. Grease a 9″ springform pan, dust with cocoa powder, and surround the base with tin foil (to waterproof). Preheat the oven to 275degF.
2. Melt the chocolate and coconut oil in a double broiler over medium heat, stirring constantly to avoid burning.
3. When the chocolate has fully melted, remove from the heat, and pour into a bowl of an electric mixer fitted with the whisk attachment. Whisk in the honey/syrup or agave, water, vanilla and sea salt.
4. Beat in the eggs, one at a time, until completely incorporated.
5. Transfer the mixture to the prepared springform pan. Place the pan inside a roasting tin, and fill it with water to reach half way up the torte.
6. Bake for 50 mins, until set, but still a little shiny and wet in the middle.
7. Let cool at room temperature for about an hour, then place in the fridge for 5 hours before removing from the pan and serving.
Garnish suggestions: berries, fruit, whipped cream, nuts, edible flowers.