Flour-less Chocolate Torte
This dense, rich and delicious torte is sure to please all the chocolate lovers in your family this holiday season.
Servings Prep Time
8-10Chocolate Lovers 30Minutes
Cook Time
32-35Minutes
Servings Prep Time
8-10Chocolate Lovers 30Minutes
Cook Time
32-35Minutes
Ingredients
Instructions
  1. Start my soaking your dates. Place your dates in a bowl of warm water to soak for 30-40 minutes. Be sure to keep the water you will want this to thin out the paste.
  2. Set up your double boiler and add chocolate and butter to the pan and begin to melt slowly.
  3. Prepare your spring form pan: Line bottom of spring foam pan with parchment paper and secure top. Grease the sides of the pan with some coconut oil to keep cake from sticking.
  4. Pre-heat oven to 350 degrees.
  5. Add butter and chocolate to the double boiler and begin to melt. Keep an eye on it, stirring frequently. Use a whisk to combine completely. It’s important to not let the chocolate get too hot. You want it melted and well mixed, but if it gets too hot, the consistency will change. To control the temp, you can add water from the soaked dates or unsweetened coconut milk to thin and cool.
  6. While that is melting, REMOVE PITS from dates (the dates should be soft-almost squishy and very moist from the water, if not, continue to soak) and add to mini food processor and mix into a paste. You will need to scrape down the sides and add some of the soaking water to thin it out achieve a smooth texture.
  7. Add eggs, date paste, honey and vanilla to food processor or blender and mix well, until mixture is light and fluffy. Then add raw cacao. Mix again until well blended.
  8. Add 1/2 of melted chocolate mixture and combine, then add remainder of melted chocolate and mix well (1-3 minutes.) You will need to stop and scrape down the sides and make sure all the dates are well blended and the consistency is smooth.
  9. Pour into prepared spring form pan and bake at 350 for 32-35 minutes–until tooth pick comes out with only a few crumbs. DO NOT OVER COOK. You don’t want it to be dry.
  10. Cool, in pan on wire rack, then, remove outer portion of pan and place upside down on cake dome or serving platter, removing parchment paper.
  11. For the Glaze: While the cake is cooling, add glaze ingredients into double boiler and melt while stirring and whisking. Once mixed well, set aside to cool a bit. It will thicken up which will allow you to spread the glaze without it becoming too drippy. The cooled cake will also cool the melted chocolate. Spread the glaze evenly across the top and over the sides.
  12. Garnish with raspberries and enjoy! You can top with whip cream. I used dairy for this occasion, but you can also make coconut milk whip cream for a topping as well.