Saturday, July 28, 2012

Flourless Chocolate Torte for Special Occasions Grain Free and Paleo friendly

I'm going to preface this by saying that this is only for special occasions and is most certainly a real treat.   One I think you will find those who are not Paleo enjoy too.  I made this for a very special dinner we had last night with dinner guests who are not Paleo, and they LOVED it, even called it restaurant quality, so I think it must be pretty good!  I know it's been a favorite of mine for about a year, especially when I have an event or gathering of people with varied diets.  It is a remake of a recipe from here:
http://masteringtheartofpaleocooking.com/2011/01/25/flourless-chocolate-cake/, please follow the link if you are interested in the original recipe.  I have reduced the maple syrup, changed the coconut oil to butter (better texture and I'm allergic to coconut), added some vanilla and dash of cayenne and the end product is crazy good and super quick and easy to make!


Grain Free/Paleo Flourless Chocolate Torte

18 ounces of bittersweet or dark chocolate chips (I used 1-10 ounce bag of Ghirardelli bitterest chocolate chips and 1 full cup of Guitards dark chocolate chips each contain just 6 grams of sugar per serving)

1 cup of butter (or 2 sticks)

2/3 cup pure maple syrup

2 TBSP water

6 eggs

1/2-3/4 tsp real vanilla extract 

large pinch of cayenne pepper

Preheat your oven to 275 degrees.  In a double boiler melt the chocolate and butter.  Remove from heat and beat into the chocolate mixture the water and maple syrup.  Then adding the eggs one at a time beating well after each addition. Add in the vanilla and cayenne pepper and mix well.   Grease a 9" spring form pan, wrap the bottom of the pan with a sheet of foil and place the springform pan in a larger pan (square or rectangle, I use my roasting pan).  Pour the cake batter into the springform pan and then pour water into just the roasting pan, being sure not to spill into the cake.  You are going to cook the cake in a water bath so you want the water to go about 1/2 way up the side of the cake pan.  Put in the oven and bake for 1 hour or until done in the middle (my oven usually takes a bit longer than that suggested time), cool to room temperature or about 1 hour and then chill for a minimum of about 5 hours.  Serve with whipped cream, whipped coconut cream or some homemade vanilla ice cream and raspberries for a real treat!
Plated and ready to enjoy!


Pin It

2 comments:

  1. I just found your blog and am in heaven. I have never responded to a blog before, thus the anonymous. Didn't understand the other choices. :) Thank you so much for sharing all of these recipes. Quick question about this flourless chocolate torte. First is looks wonderful. What is the purpose of the cayenne pepper and can you taste that in the final product? Also, curious as to the reason for baking in the water bath as I have never done this before but have seen it in several recipes now. Thanks so much and God bless you for all these amazing recipes.

    ReplyDelete
    Replies
    1. I just saw this recipe and it looks great. I think you'll taste the cayenne a little, but nothing that says "Wow, that's a kick" more like "Hmm, that was a tingle to my taste buds." I don't see a reason why you can't omit it. Here's a reason for using the water bath, envisioning the torte to be more like a cheesecake than a pudding. http://recipes.howstuffworks.com/tools-and-techniques/what-is-a-water-bath.htm

      Delete