My rich and decadent chocolate torte is another one of what I call my show stopping desserts. As with all my recipes, this one is grain free (not just gluten!) but for once it does contain dairy. A combination of double cream and yoghurt give this torte it’s beautiful fudgey consistency.
As I’ve mentioned before, I make my own home-fermented yoghurt from whole goat milk, which my entire family tolerates. It’s a wonderful way of getting natural probiotic goodness into our daily lives. You can use any type of yoghurt in this torte though, so feel free to substitute for your favourite.
You’ll notice this recipe has a lot of dark chocolate in it. I use good quality 70% cocoa solids, as I feel it equates to the perfect amount of sweetness without having to add any extra. This is a real treat of a pud, that won’t leave you riding the blood sugar roller coaster afterwards. You really can have your cake and eat it too!
Ingredients for a 12 slice Chocolate Torte
(crust) 200g ground pecans
50g ground flaxseed
60ml coconut oil + extra for greasing the dish
(filling) 300g 70% cocoa dark chocolate
300ml double cream, I use goats
75g butter or coconut oil
Step one: Use a coffee grinder or powerful blender to turn your pecans and flaxseed into a fine meal and make your crust by combining them with the coconut oil in a bowl. If you don’t have pecans, a mixture of other nuts work well instead.
Step two: Grease your pie dish with a generous glug of coconut oil, then tip the contents of the bowl in the middle. Using the palms of your hands spread the crust out evenly so the bottom and sides of the dish are completely covered. Put in the fridge for half an hour to harden up.
Step three: Break the chocolate up into small pieces and place in a heatproof bowl. Warning: your hands will get very messy!
Step four: In a small saucepan gently heat the cream and butter/coconut oil, and remove from the heat as it begins to simmer. Once heated carefully pour all over the chocolate pieces.
Step five: Slowly stir, watching the mixture get more chocolatey by the second.
Step six (optional): Have a cheeky taste test.
Step seven: Take the crust out of the fridge and pour the chocolate mixture evenly into the middle. Pop back in the fridge for another half an hour before serving, or make in advance.