23 March 2012

Double Chocolate Orange Torte

This recipe comes from Elana's Pantry, my go-to source for somewhat Paleo-friendly desserts.  Her picture is much prettier than mine, in case you're considering making this recipe.
The recipe is reposted below, along with my substitutions.

In the blender goes 1/2 a cup of dark chocolate chips, pulsed until coarsely ground.  Add 1/2 cup of almond flour and 1/4 cup cocoa powder. 
Thus far, it was a really appetizing mix - such a pretty brown.
Add to that a tsp of salt, 3 eggs, 1/2 a cup of sugar, 1/2 cup of sesame oil and coconut oil, and 1 tbs of orange zest.  I would count this photo among my favorites of all the food I've photographed.
After the batter is well mixed, add another half cup of chocolate chips.  Bake this at 350* for 20-25 minutes.  I used a pie plate and it worked very well.
For being gluten-free, this torte is very moist.  I recommend eating it warm :)

Double Chocolate Orange Torte
½ cup dark chocolate chips
½ cup blanched almond flour (or almond meal)
¼ cup cacao powder
½ teaspoon salt
3 eggs
½ cup agave nectar (I used organic sugar)
½ cup grapeseed oil (I used half coconut oil and half sesame seed oil)
1 tablespoon orange zest
½ cup dark chocolate chips
  1. Place ½ cup chocolate chips in a blender and pulse until coarsely ground to the texture of gravel
  2. Pulse in almond meal, cacao powder and salt and process until well combined, about 10 seconds then put in mixing bowl
  3. Add eggs to mixing bowl and stir, then add in sugar, the oils and orange zest
  4. Stir all ingredients together until smooth
  5. Stir in second ½ cup of chocolate chips using a spoon or spatula
  6. Transfer batter into a pie plate
  7. Bake at 350° for 25-30 minutes, until a toothpick inserted in the center comes out clean

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