I started out thinking that I’d make a flourless chocolate torte. Then I gave my Facebook folks three flavors to choose from. From there, it was an even vote, so I thought that I needed to make all three…so I did. Here is what I learned: If you look at the two outside pics, the tortes are more dense because I used coconut butter. Oh no ~ I ran out of coconut butter, so I made the third (the middle in the pic) with coconut oil…well, thank goodness. the oil produced more of a cakey product, which I love. With that said, if you want the more dense version, use the coconut butter, because, man, the flavor is still there and it is amazing. With that said, if I were to use the coconut butter again, I would probably use a 9- or 10-inch springform pan to make it a thinner torte.
- Preheat oven to 350 degrees F. Grease an 8-inch springfrom pan.
- In a mixer, mix coconut sugar, eggs, and sea salt for 6 minutes on high until thick and blended.
- While the mixer is going, over a double boiler (or metal bowl atop a pot with an inch of water) heat chocolate, butter, oil, maple syrup (unless your are doing the coconut version), and vanilla until melted and smooth.
- Whisk chocolate mixture QUICKLY into egg mixture to avoid “cooking” the eggs.
- Pour mixture into the springform pan and cook for 35-40 minutes until the middle is cooked (use a toothpick to check for doneness).
- Let sit and cool for 30 minutes.
- Cut and serve. Melt additional chocolate to drizzle for garnish.
ORANGE-RASPBERRY CHOCOLATE TORTE:
Substitute orange extract for vanilla.
Arrange 2 cups of raspberries on top of the finished torte. Drizzle melted dark chocolate for flair before serving.
Add the maple syrup to 1.2 cups of unsweetened coconut. Stir. Set aside. After step four above, stir in the coconut mixture to the final mixture.
Garnish with melted dark chocolate and optional coconut flakes.
Substitute mint extract for vanilla.
Garnish with melted dark chocolate and optional fresh mint leaves.