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:
- Preheat oven to 180 degrees.
- Combine almond meal, flour, cacao, coconut butter and rice malt syrup.
- Press into either a spring form tin or flan tray, being sure to build up the sides roughly 1 cm.
- Place baking paper on top and weigh down with baking weights.
- Place in oven for 10 minutes or until edges are golden.
- In a double boiler, melt chocolate and set aside to cool slightly.
- Beat egg whites until fluffy and stiff peaks form.
- Combine chocolate and coconut cream and mix well.
- Fold through egg whites.
- 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.
5 Comments
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
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!
Hi Nat! For the base do you mean coconut oil or the white coconut butter that looks more like a coconut cream?
you can use either it doesn’t really matter I find x
can i use raspberries?
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