You’re just going to have to trust me when I say this is the perfect chocolate dessert. Everyone who has ever tried it is instantly mesmerized. It’s fudgy, yet light, and has wonderful layers of flavor. The orange brightens and enhances the intensity of the chocolate, while the addition of coconut sugar adds caramel-y depth. Because it is flourless, it is fabulously dense and moist, almost like a brownie. What’s more, it’s dairy and gluten free; perfect for those with allergies and sensitivities.
Flourless Chocolate Orange Torte
3/4 cup chopped chocolate (I recommend around 70%)
1/2 cup plus 3 tbsp. coconut oil or any other fat you prefer
6 eggs (at room temperature)
1 1/2 cups coconut sugar (muscavado or raw sugar will also work)
1 1/2 tsp. vanilla extract
1 cup almond flour
zest of an orange
Begin by preheating your oven to 350°F or 180°C. Then, melt the chocolate and your choice of fat over a bain-marie (double boiler). Once melted, set aside to cool while prepping the other ingredients.
Add room temperature eggs to the bowl of an electric mixer along with the sugar and vanilla. A hand mixer can also be used. After the eggs have become glossy and at least doubled in volume, fold in the almond flour and orange zest with a spatula. Avoid over-mixing and losing the air from the eggs.
Finally, gently fold in the slightly cooled chocolate and oil mixture. Pour the mixture into a 10 inch parchment-lined cake tin. Bake for 35-40 minutes, then allow the cake to cool completely.
Consume at room temperature or cold (which I prefer) along with some berries and perhaps a bit of whipped cream.