So, funny story about this recipe.
This was back in late July of 2012—Josh and I were up near Woodland Park, Colorado, visiting with his father who had just flown in from out of town, and his brother, who is watching the family property until their dad retires this summer. With his dad came his Grandma, Ruth, and his eldest brother, Jason.
Josh and I had just recently made the switch from Keto to Paleo, and I was dying to try my hand at a few chocolatey recipes to cure a particularly nasty bout of cravings. Being relatively new to the idea of alternative flours, I didn’t want to mess around too much with cookies or brownies or pies, lest I bake a disaster and embarrass myself in front of my soon-to-be in-laws.
Before we moved to Colorado, there was a little Italian deli in Minneapolis that we liked to visit on occasion and, before ever going keto/paleo, a rich, delicious chocolate torte that we liked to share every time we went. In the spirit of this little deli, I did some searching and found a few flourless torte recipes to give me a little inspiration.
Without considering the fact that half of the family originated from the deep south, I set out with my baker’s chocolate and a got to work. As I started cooking, people from around the house came sniffing into the kitchen with big eyes. “What are you making? That chocolate smells so good!” I was pretty excited at this point, and couldn’t wait to share it with everyone as an after-dinner treat.
Fast-forward to dessert time. Anxious, I topped the torte with cinnamon and some extra powdered cocoa and cut it into small slices for everyone to try. Josh and his brother came first; at the first bite, they nodded encouragingly and noshed on it with espresso in hand. Next came Josh’s nephew, who took one bite and set his plate down. “That’s okay,” I told myself, “he’s only 11, he’s allowed to dislike these sorts of things.”
Then came Ruth. I handed her a plate and a fork and she cautiously picked at it before breaking off a piece and taking a bite. This only being the second time we’d met, I was anxious about giving a good impression about my baking skills.
At first, her expression was curious. Then, as if she’d taken a surprise bite of dirt, she quickly shuffled to the counter, grabbed a paper towel and spat the entire piece out. “No, no.” She said, shaking her head. “No, I can’t eat that, that’s much too bitter. I don’t like it.”
Only slightly mortified, I watched as Josh and his brother tried hide their laughter, and quickly apologized to Ruth, who was already grabbing a glass of water to wash the extra flavor away.
“Oh, god! I messed up!” I thought. Admittedly hurt, I shoved the torte away in the fridge in a hurry and watched as the rest of the family cut into a giant German Chocolate Cake we’d bought for Josh’s dad on the way up.
It only took me another 24 hours to learn that the delicate Southern palate is not always compatible with these non-traditional types of desserts. Josh reassured me later on, and helped me finish off the rest of the torte, which really wasn’t that bad for my first attempt at ever baking one.
With that in mind, I’d like to introduce this flourless torte recipe, but KEEP IN MIND: it’s rich, dense, dark chocolate. Pair it with a nice espresso or glass of almond milk for the best results. This recipe is adapted from a recipe I found on epicurious.com.
Flourless Chocolate Torte
Prep time: 15 minutes | Cook time: 25 minutes | Serves: Eight
- 4 ounces unsweetened baker’s chocolate or cacao
- 1 stick (1/2 cup) unsalted grass fed butter
- 3/4 baker’s stevia
- 3 large eggs
- 1/2 cup unsweetened cocoa powder plus additional for sprinkling
- Preheat your oven to 375°F
- Grease an 8-inch round baking pan with the grass fed butter.
- Line the bottom of the pan with a round of wax paper; grease the wax paper with more butter.
- Break the chocolate into small chunks.
- Melt the chocolate with the butter in a sauce pan double boiler with the water just barely simmering. Stir it until it’s smooth. Be careful not to burn the chocolate!
- Remove the pan from double boiler and whisk the stevia into chocolate mixture.
- Add the eggs and whisk them into the chocolate until fully incorporated.
- Pour 1/2 Cup of the cocoa powder into the melted chocolate mixture and mix until combined.
- Pour the batter into your wax-paper lined pan and bake in middle of oven 25 minutes.
- Dust the cake with additional cocoa powder or cinnamon and serve with espresso or fresh berries.