This grain free spiced chocolate torte is simple to make–no mixer is required, and there’s no creaming of the butter or any other arm workout involved. Just whisk together the dry ingredients, melt the butter, whisk together the wet ingredients and stir everything up! Cinnamon and cardamom give this cake its irresistible holiday flair. There’s also just a tad of espresso powder in the batter, which helps deepen the chocolate flavor.
Recipe courtesy of Rebecca Winkler from A Calculated Whisk.
1/4 cup
Unsalted Butter or Ghee
equivilant to 1/2 stick
1/2 cup
Raw Sugar
1/2 cup
Honey
1 Tbsp
Pure Vanilla Extract
3
Eggs
large
For the Chocolate Ganache
1/2 cup
Bittersweet or Semisweet Chocolate Chips
Salt
1/2 cup
Heavy Cream
or milk of choice
For Serving
Whipped Cream
or Whipped Coconut Cream
Arils from Pomegranate
about half of a large fruit
Instructions
To make the torte, preheat the oven to 350°F. Line the bottom an 8-inch springform pan or 9-inch regular cake with parchment and grease the parchment and the sides of the pan.
Mix the almond flour, tapioca flour, cocoa, baking soda, espresso powder, spices and salt in a large bowl.
Melt the butter in the microwave in a heatproof bowl (or on the stovetop in a small saucepan) and whisk in the sugar while it’s still hot. Add the honey and extract and whisk until smooth, then whisk in the eggs one at a time.
Add the wet ingredients to the dry ingredients and stir with a spatula until thoroughly combined.
Transfer the batter to the prepared pan and bake until just set, 35-40 minutes. A toothpick inserted in the middle of the cake should come out clean or with a few small crumbs attached, but no goo.
Let the cake cool in the pan for 10-15 minutes, then transfer to a rack and allow to cool completely, right side up.
To make the chocolate ganache, place the chocolate chips and salt in heatproof bowl. Warm the cream in the microwave or on the stovetop until steam is just rising from the edges. Pour the cream over the chocolate, cover the bowl with a plate, and wait five minutes. Whisk until smooth.
Spread the chocolate ganache over the top of the cooled cake, allowing it to drip down the sides.
Let the ganache set at room temperature for an hour or in the freezer for 15 minutes before topping with whipped cream and pomegranate arils. Slice and serve!