A version of this recipe was served during a Valentine’s Day workshop with raspberry sauce. I have worked on several different versions and came up with this one for this Valentine’s Day. It is very rich and a little more effort to make than other desserts, but wonderful for special “grown up” type occasions. I also enjoy this with fresh fruit on top and/or coconut whipped cream.
Paleo Chocolate Torte
Prep time
Cook time
Total time
Very rich and wonderful for special occasions. Can be served with raspberry sauce, fresh fruit, and/or whipped coconut cream.
Author: Melanie Dearing
Course: Dessert
Cuisine: American
Serves: 6 servings
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.
