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Double chocolate torte

I don’t quite know why I’ve never shared this recipe of mine before.  It’s a good-en!  Like the rest of life, it was an experiment that worked.  So here goes today – this glorious Friday, my Double Chocolate Torte!

Double Chocolate Torte

Ingredients

Base:
1/2 cup of almond meal
1tbs cacao
1 cup of buckwheat flour
1/2 cup of rice malt syrup
1/2 cup of coconut butter

Filling:
200gm dark chocolate (raw chocolate like loving earth also works)
1 cup of coconut cream or regular cream
2 egg whites
1 punnet of blueberries to garnish

Method:

  1. Preheat oven to 180 degrees.
  2. Combine almond meal, flour, cacao, coconut butter and rice malt syrup.
  3. Press into either a spring form tin or flan tray, being sure to build up the sides roughly 1 cm.
  4. Place baking paper on top and weigh down with baking weights.
  5. Place in oven for 10 minutes or until edges are golden.
  6. In a double boiler, melt chocolate and set aside to cool slightly.
  7. Beat egg whites until fluffy and stiff peaks form.
  8. Combine chocolate and coconut cream and mix well.
  9. Fold through egg whites.
  10. Add to cooled based and put in fridge to set.

Enjoy with blueberries and a healthy style ice-cream like Cocofrio or similar.

HOLY WOW.

Leave a Comment

5 Responses to “Double chocolate torte”

  1. Linda

    Hi Nat,

    I love this and am keen to make it.
    Just wondering what size was your spring form pan? How many cm?
    I think my spring form pan is bigger than the average and that will cause it to be really shallow/low as a cake so just wanted to double check. Maybe I can use another pan or a friend’s.

    Thank you!
    Linda

    Reply
    • Nat Kringoudis

      I have a small one and a large one. The small one is approx 15 cm and the larger maybe 25cm? I use the larger one mostly but the smaller one is great when I make it for a gift!

      Reply
  2. Eleni

    Hi Nat! For the base do you mean coconut oil or the white coconut butter that looks more like a coconut cream?

    Reply