Very rich and wonderful for special occasions. Can be served with raspberry sauce, fresh fruit, and/or whipped coconut cream.
Ingredients
16 oz. dark chocolate pieces (I have used Lilly's Dark Chocolate Chips and Callebaut)
7 egg yolks
7 egg whites (room temperature)
1 tsp. balsamic vinegar
¼ cup coconut sugar (finely ground)
¼ cup monk fruit (finely ground)
½ cup ghee (plus enough to grease pan)
1 tsp. pure extract of choice (vanilla, almond, raspberry, orange...)
1 tsp. cinnamon (optional: I use Ceylon)
⅛ tsp. salt
1 tsp. raw cacao power or monk fruit to dust cake after baked
9" spring form pan
Instructions
Preheat oven to 350°.
Line pan with parchment paper and grease with ghee or coconut oil. Coat pan with oil if lining the sides of pan to help paper stick.
Melt chocolate and ghee in microwave safe bowl stirring every 30 seconds until melted and smooth (about 2 min.) or melt using double boiler on stove making sure water does not touch upper pan. Set aside while preparing eggs.
Using a stand mixer, whip egg whites until foamy.
Add balsamic vinegar and mix to incorporate.
Increase setting to high and slowly add ¼ cup finely ground monk fruit and beat until stiff peaks form. Set aside.
Using stand mixer and clean bowl, mix yolks, ¼ cup finely ground coconut sugar, salt and extract of choice.
Add chocolate and ghee mixture and whip until incorporated.
Gently fold in by hand ⅓ at a time the egg whites until well incorporated.
Pour into prepared pan and bake at 350° for 25 - 30 minutes until toothpick comes out clean from center.
Cool in pan on wire rack for 10 minutes before removing sides. Continue cooling completely before serving.
Serve small slices with fruit, nut and/or whipping coconut cream of choice.
Recipe by WellStone Gardens at http://wellstonegardens.com/paleo-chocolate-torte/