Thursday, October 6, 2011

Double Chocolate Torte, with almond flour

Blanched Almond Flour - 1/2 cup
Dark Chocolate Chips - 1/2 cup + 1/2 cup
Cocoa Powder - 1/4 cup
Salt - 1/4 tsp
Large Eggs - 3
Raw Honey / Turbinado Sugar - 1/2 cup
Melted Butter - 1/2 cup
Pure Vanilla Extract - 1 tsp

Preheat oven to 350F.

Put ½ cup chocolate chips in a food processor and pulse until coarsely ground to the texture of gravel

Mix in almond flour, cocoa powder and salt and pulse for 10 seconds to combine everything well.

Add 3 eggs and vanilla to the food processor and pulse again.  Then add raw honey and butter. Pulse all ingredients together until smooth

Add ½ cup of chocolate chips to the mix.

Transfer the batter into a well buttered round cake pan.

Bake at 350°F for 25 to 30 minutes. Cool and cut into triangles and enjoy this rich, dense, moist, decadent slice of cake.

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