Paleo Flourless Chocolate Torte Recipe

Paleo Flourless Chocolate Torte – You’ll need only 5-ingredients (dark chocolate, eggs, butter, vanilla extract and almond milk) to make this rich, thick, gluten-free and out-of-this-world delicious chocolate torte!

Course Dessert

Cuisine American

Keyword chocolate, dairy free, dessert, gluten-free, paleo, vegetarian

Prep Time 15

Cook Time 35

Total Time 50

Servings people

Calories 214kcal

Author Olivia Ribas

Ingredients

For the Cake:

8 large eggs
3 cups 70% dark chocolate bar chopped
1 cup (2 sticks) grass fed butter
1 teaspoon vanilla extract

For the Ganache:

1 cup 70% dark chocolate bar chopped
1/4 cup almond milk

US Customary - Metric

Instructions

For the cake:

First, pre-heat the oven to 350F.
Grease a 9-inch baking pan with cooking spray or coconut oil.
Then place a piece of parchment paper on the bottom of the cake pan, leaving an overhang on the sides to lift the cake out when it’s done. Set aside. If you have a removable bottom baking pan you can skip this step.
Beat the eggs with a stand or electric mixer until they are fluffy and a light yellow color. It will take about 3 to 5 minutes on high speed.
In a medium microwave safe bowl, melt the butter.
Then, add the chopped chocolate in the butter bowl and microwave it again for 1 minute. Stir everything all together until the chocolate has completely melted.
Pour the melted chocolate into the whipped eggs and stir well until completely combined.
Stir in the vanilla extract.
Pour the batter into the 9-inch round cake pan.
Bake for 30 to 35 minutes. Be sure to not overbake it.
Remove cake from oven and allow it to cool down before adding the ganache topping.
Optional: sprinkle on some powdered sugar (you can use this natural sweetener powdered sugar) and fresh strawberries.

For the Ganache:

While the cake is in the oven, make the chocolate frosting.
In a heatproof bowl, add dark chocolate over simmering water.
When the chocolate has started to melt, add the almond milk and mix well until all is combined and smooth.
Allow the chocolate frosting to cool before icing the cake.
Spread the frosting chocolate over the top. Enjoy!

Notes

Make sure you don't overbake this torte, as you will lose the silky-smooth texture.
If you do not want to make a chocolate ganache, you can simply top the torte with powdered sugar and fresh fruit.
Use a good-quality chocolate as it is the star of the dish.
To store: Store the torte for up to 5 days, covered at room temperature.
To freeze: Wrap the torte in plastic and freeze for up to 3 months. When you're ready to serve, set it out on the counter to thaw before serving.

Nutrition