Everyone needs to indulge in a little chocolate sometimes.
What better way to enjoy the food of the gods than in rich, dense and powerful cake-like form?
I say cake-like because this isn’t really a cake – not in the sense that I know of cake; to me a cake needs to be fluffy, light and, to be honest, have a little more height to it. This is not a pie or a tart either. One could liken its texture to something like a brownie – it is dense, fudgey and intoxicating in its chocolatey-ness. I have decided to label this delicious baked good as a torte.
This temptress of a dessert packs a real punch. There is A LOT of dark chocolate AND cocoa powder involved in this recipe. It is gluten, nut and (any kind of) flour free. This baby would be acceptable to a vast number of people – unless of course they don’t like chocolate; but let’s be realistic – anyone who doesn’t like chocolate needs their head checked!
I came across this recipe a few weeks ago when looking for something that was both nut and gluten free. I was baking for a friend’s bridal shower/kitchen tea. The lady of the hour is allergic to nuts, and her sister is gluten intolerant so in an effort to please them both I searched for a recipe that could fulfil both their dietary requirements. It just so happened that it also allowed room to satisfy my requirements as a primal enthusiast.
This recipe uses a short list of ingredients and an even shorter method – therefore this should please anyone who hates spending too much time in the kitchen.
In short – This recipe pleases pretty much everyone!
To make this more Primal-acceptable – I adapted the sweetener from the original recipe which I found here.
By replacing the caster sugar with unrefined coconut palm sugar I made this an almost guilt-free treat. But believe me – this stuff is so good – you’ll think you’ve just sinned BIG TIME!
I’d like to try this with honey at some point – it may make the texture even better. If you experiment with that – please let me know how it turns out!
Primal Chocolate Torte
Adapted from a recipe by Shana Hillman
Makes: One 8 inch pan/tart dish Takes: 45mins
120g Dark Chocolate ( I used Lindt 70%)
120g Unsalted Butter
150g Coconut Palm Sugar
80g Cocoa Powder
3 Eggs (beaten)
1 tsp Vanilla extract
1 pinch Sea Salt
- preheat oven to 150C/300F. Grease an 8/9 inch tart pan.
- place the butter and chocolate in a bowl, over a double boiler and let it melt, very gently
- meanwhile, beat your eggs then add vanilla extract
- place all of your dry ingredients – coconut palm sugar, salt and cocoa powder (sifted) – into a bowl
- when your butter and chocolate have melted, remove from heat
- add egg, incorporating fully, then fold in the dry ingredients
- once the mixture is combined, pour into tart pan and spread evenly
- place in your preheated oven for 25-30mins
- remove from the oven and cool
Serve as a dessert – warm with cream/ice cream and some tart, fresh berries. Or let cool to room temperature and enjoy with a cup of tea or coffee – add the cream and berries for extra indulgence.
You could amp up the decadence scale and top this with a luscious chocolate ganache to turn it into a seriously dangerous indulgent treat.