Flour-less Chocolate Torte (Nut-Free, Grain-Free, Sugar-Free, Dairy-Free)

There has been a bit of confusion over a recipe I posted about 1 year ago.  It was actually a recipe that come about from 3 batches of broken ganache!  As the old saying goes, I made lemon-aide out of lemons!  Well, not only have I simplified the ganache recipe, but I have now simplifying the Flour-less Chocolate Cake Recipe!  Only 6 ingredients and pretty much fool proof!

This recipe is definitely for the dark chocolate lovers!  If you are still hooked on milk chocolate (which is not chocolate in my opinion), this recipe may not be for you.

These mini tortes freeze well to satisfying the chocolate craving anytime of the day!

NOTE: This recipe can be doubled and cooked in an 8 inch spring form pan (line bottom with parchment) and baked for 40-45 minutes in water bath. Be sure to completely cover bottom of spring form pan with aluminum foil so that water doesn’t enter the pan.

Also, if after tasting the batter and the chocolate flavor is still a bit strong for you liking, simply add up to 1/4 cup extra coconut milk (1 tablespoon at a time). Taste again for sweetness. 

To achieve the perfect sweetness using unsweetened chocolate, you can also use part Kal Stevia and part other sweetener of your choice.  I like dark chocolate so I only used Kal Stevia. 

Flour-less Chocolate Torte
(Grain-Free, Sugar-Free & Dairy-Free)
Serves 6 rich portions: 6 Net Carbs each

6 oz unsweetened chocolate, chopped into small pieces
6 tbsp virgin coconut oil
1/2 tsp Pure Kal Stevia (to taste)
1-1/2 tbsp pure vanilla extract
1 cup pure coconut milk
2 large eggs

Preheat oven to 300 degrees F and bring 3 cups of water to boil for water bath. Lube 6 small ramekins (4 oz each) with additional coconut oil.  To make sure they don’t stick (if you plan on inverting them before serving), you can cut out a small parchment paper circles to place on the bottom.

In a double boiler on low heat, add chocolate and coconut oil. Whisk until chocolate is dissolved. Carefully remove from heat and add stevia, vanilla and coconut milk. Whisk well then add eggs one at a time.  Taste again for sweetness and adjust if needed. (This would also be the time to add additional coconut milk if needed to tone down chocolate intensity).

Divide into (6) 4 oz ramekins   Place ramekins in 9×13 inch metal or glass pan and open oven door and pull out top rack.  Place pan on rack then carefully pour water into pan being careful not to pour water into ramekins.  Bake for 20 minutes and carefully remove from oven.  (Torte will be soft but not soupy.)

Serve warm or at room temperature with strawberries or whipped coconut milk.  You can also invert onto serving dish before serving.

Looking for more delicious recipes??  
Check out Satisfying Eats Cookbook now available in spiral bound and eBook versions!

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