This flour-less torte is so luscious that your wheat eating family and friends will come back for more! The first time we made this at Thanksgiving, I made fresh whipped cream to garnish it along with some fresh pomegranate – partly to be ready to smoother it in case it needed some help. With a soft, creamy center it was so yummy, we all had seconds and polished off the whole thing. This time I made a strawberry sauce and it was equally delicious. This recipe is based on one by Elana Amsterdam.
This recipe will make a mess of the kitchen but it is oh so worth it.
1) Preheat over to 350◦ Grease a 9” spring-form pan with grapeseed oil and dust with almond flour.
2) In very small bowl or custard cup mix together
½ cup almond flour with ½ teaspoon sea salt
3) In a small pot melt
1 cup coarsely chopped dark chocolate (my favorite is Newman’s Own super dark organic 70%. It takes about 1 ½ bars)
Then, add ½ cup grapeseed oil and set aside.
4) Separate 6 eggs
5) In a large bowl whisk together
6 egg yolks
½ cup agave nectar
½ teaspoon almond extract
6) In a separate large bowl, using a handmixer beat the
6 egg whites & ¼ teaspoon cream of tartar until stiff peaks form.
7) To mix together
- Whisk the chocolate mixture into the egg yolks
- Fold the almond flour/salt mixture into the chocolate.
- Then fold in the egg whites
Put the batter into the pan. Bake for 25-30 minutes until a toothpick comes out clean 1 inch from the edge. The center will still be wiggly and lusciously gooey. Let cool for about 1 hour. Release cake from edges with a knife and turn onto a plate.
8) While the cake is cooking make the strawberry sauce.
Heat & simmer until thickened:
20 oz. frozen organic strawberries – thawed & mashed with a potato masher
¼ cup agave nectar (more or less to your taste)
½ teaspoon arrowroot powder
Slice and serve on a plate. Dust with powdered sugar and a scoop of strawberry sauce. Very nice with a bit of red wine or port. Eat seconds! Lick the plate when no one’s looking. 🙂
For more inspired almond flour recipes, check out Elana Amsterdam’s blog – Elana’s Pantry