This flourless chocolate torte is so easy and it’s gluten free!
There’s nothing I love as much as chocolate…except maybe Mexican food, or sushi, maybe fried pickles, BBQ!… okay, clearly I have A LOT of favorite foods. Chocolate is definitely a top 5 contender though and if you love chocolate as much as I do you are going to LOVE this torte!
This flourless chocolate torte is not too heavy thanks to the no flour, but it’s sure filled with enough chocolate and coconut sugar to be labeled as a definite treat.
This torte is a chocolate lovers DREAM… there’s 3 whole bars of dark chocolate in this torte and you can tell it. While still being light and fluffy it sure has a deep intense chocolate flavor. I served this with a quick raspberry sauce and vanilla ice cream. SO GOOD.
For the chocolate you’ll want to use a high quality dark chocolate. My go-to is Green & Black’s 85% dark or a bittersweet Ghiradelli bar.
This recipe does use grass-fed butter, so is not super strict paleo, but many people following a paleo lifestyle are okay with that as a special treat. This paleo flourless chocolate cake is well worth making room for in your diet if you can!
Flourless Chocolate Torte
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- 3/4 cup grass-fed butter cut into small pieces, plus more for greasing the pan
- 12 ounces bittersweet chocolate chopped
- 6 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup coconut sugar
- Pinch sea salt
- cocoa powder for dusting
More TIPS about this paleo recipe in the post above!
- Preheat the oven to 350°
- Lightly butter the bottom and side of a 9-inch springform pan.
- Combine the chocolate and butter in a glass bowl. Place the bowl over a pot of simmering water (do not let the bowl touch the water) and stir until the chocolate is shiny and fully incorporated with the butter.
- Set aside to cool.
Combine the eggs, coconut sugar, vanilla and salt in a large bowl. Beat with a mixer on medium-high until pale and thick, 5 to 8 minutes.
- Gently mix the melted chocolate mixture into the egg mixture until just combined with a balloon whisk, then gently mix in the rest.
- Pour the batter into the prepared pan and bake until the top is no longer shiny a toothpick comes out with only a few crumbs, about 35 to 45 minutes.
- Transfer to a rack and let cool completely in the pan.
- Remove the springform ring and transfer to a platter; dust with cocoa powder.
You can make a quick raspberry sauce by combining a pint of raspberries with about a 1/4 cup of water, and about 2-3 tablespoons of sugar. Simmer over medium for about 10 minutes then either blend with an immersion blender, food processor, or blender. If the sauce is too thick add a little more water. If it's not sweet enough add a little more sugar. It really is fool proof.
Adapted from Food Network