Looking for a way to nourish the chocolate lovers in your life this holiday season? I’ve got your solution.

This recipe has been a family favorite and a bunch of people have asked for it, so I decided to share it here, with all of you.

It is a bit labor intensive, but it’s not hard and it’s soooo worth it. There is so much ‘crack’ everywhere this time of year, with all the holiday parties and events. This recipe is no exception in terms of how yummy it is, but it has less refined sugar and no flour; which makes it easier to digest, gluten free and lower glycemic.

For the Cake:
2 sticks of organic, local butter
1 1/2 cups dark chocolate chips or baking chocolate (62% or higher, and as clean as possible. Trader Joes makes a great dark chocolate bar, with minimal processed sugar)
3/4 cup raw cacao
4 pasture raised eggs
1/2 teaspoon sea salt
1/4 cup raw honey
1 cup dates (soaked in warm water for 30-40 minutes)
1 teaspoon vanilla
Few tablespoons almond or coconut milk

For the Glaze:

3/4 cup dark chocolate chips
3 tablespoons butter
1 tablespoon almond/coconut milk
Raspberries to garnish

Tools You Will Need:

• Double Boiler for melting chocolate, if you don’t have a double boiler you can use a smaller pot inside a larger pot with water.
• Food processor or blender. (I use both a mini-food processor as well as the traditional size, but one will do the trick as would a blender. You might just have to do it multiple batches, depending on the size of your blender.
• 8″ or 9″ spring form baking pan
• Parchment paper

Method:

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.

Set up your double boiler and add chocolate and butter to the pan and begin to melt slowly.

Pre-heat oven to 350 degrees

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.

  

 

Savor every bite and keep nourishing yourself.

Flour-less Chocolate Torte

Print Recipe

This dense, rich and delicious torte is sure to please all the chocolate lovers in your family this holiday season.

• CourseDesserts
• CuisineAmerican, Desserts

Servings	Prep Time
8-10 Chocolate Lovers	30 Minutes

Cook Time

32-35 Minutes

Servings Prep Time 8-10 Chocolate Lovers 30 Minutes

Cook Time 32-35 Minutes

Flour-less Chocolate Torte Print Recipe This dense, rich and delicious torte is sure to please all the chocolate lovers in your family this holiday season. CourseDesserts CuisineAmerican, Desserts Servings Prep Time 8-10 Chocolate Lovers 30 Minutes Cook Time 32-35 Minutes Servings Prep Time 8-10 Chocolate Lovers 30 Minutes Cook Time 32-35 Minutes

Ingredients

• 2 Sticks Local Butter Grass-fed is best.
• 1.5 Cups Dark chocolate chips or baking chocolate Trader Joes sells a dark chocolate baking bar with minimal refined white sugar
• 3/4 Cup Raw cacao or baking cocoa Raw is best.
• 4 Pasture raised eggs
• 1/2 Tsp Sea salt
• 1/4 Cup Raw honey
• 1 Cup Soaked dates Soaked in warm water for 45 minutes to an hour
• 1 Tsp Vanilla
• 2-3 Tbls Almond/coconut milk
• 3/4 Cup Dark chocolate chips For the glaze
• 3 Tbls Grass-fed butter For the glaze
• 1 Tbls Almond/coconut milk For the glaze
• 4 Oz Raspberries To garnish

Servings: Chocolate Lovers

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.

Share this Recipe

Powered byWP Ultimate Recipe