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
- Place ½ cup chocolate chips in a blender and pulse until coarsely ground to the texture of gravel
- Pulse in almond meal, cacao powder and salt and process until well combined, about 10 seconds then put in mixing bowl
- Add eggs to mixing bowl and stir, then add in sugar, the oils and orange zest
- Stir all ingredients together until smooth
- Stir in second ½ cup of chocolate chips using a spoon or spatula
- Transfer batter into a pie plate
- Bake at 350° for 25-30 minutes, until a toothpick inserted in the center comes out clean
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