Description
A healthy version of the classic flourless chocolate torte with an optional chocolate fudge frosting
Scale
Ingredients
Flourless Chocolate Torte
- 4 oz. unsweetened baking chocolate
- 3 whole eggs
- ½ cup grass-fed butter or coconut oil
- ¼ cup cocoa powder
- ¾ cup unfiltered raw honey
- 1 tablespoon dried lavender flowers optional
Chocolate Fudge Frosting
- 1 15-ounce can pure sweet potato puree
- 10 ounces bittersweet chocolate (60 or more percent cacao, finely chopped (1 ⅔ cups))
Instructions
Cake
- Preheat the oven to 375F, and grease an 8″ springform pan generously with coconut oil or butter.
- Melt the baking chocolate and butter together, stirring until completely smooth. (You can use a double-boiler for this, takes about 3-5 minutes.)
- Combine the melted chocolate/butter with the cocoa powder, honey, and eggs, then whisk well until a smooth batter forms.
- Pour the batter into the greased pan, and smooth the top with a spatula.
- Bake at 375F for 18-20 minutes, until the center looks firm. Allow to cool in the pan for 15 minutes, then remove the sides, and allow to cool completely before serving.
- If not using frosting, garnish with lavender flowers or another edible flower, if using.
Frosting
- In a large saucepan, bring sweet potato puree to a simmer over medium heat, stirring frequently.
- Remove from heat and add chocolate. Stir until smooth.
- Cool, stirring occasionally, until mixture is at room temperature, it should be smooth and not stiff.
- Spread frosting over cooled cake.
Notes
The frosting is optional. It’s very rich. And, the cake is delicious and totally chocolate-y enough without it.
If you’re skipping the frosting and want to jazz this cake up, you can add dried lavender flowers to the batter and garnish it with more. The lavender complements the chocolate really well. Or you can use an extract, vanilla, coconut, or even mint would work with this cake.