Ingredients

• 1 1/2 cups Almond Flour
• 1/4 cup Tapioca Flour
• 1/2 cup + 1 Tbsp Cocoa Powder
• 3/4 tsp Baking Soda
• 1/2 tsp Espresso Powder
• 1/2 tsp Cardamom
• 1/4 tsp Sea Salt
• 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

• 1/2 cup Bittersweet or Semisweet Chocolate Chips
• Salt
• 1/2 cup Heavy Cream or milk of choice

• Whipped Cream or Whipped Coconut Cream
• Arils from Pomegranate about half of a large fruit

Instructions

1. 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.
2. Mix the almond flour, tapioca flour, cocoa, baking soda, espresso powder, spices and salt in a large bowl.
3. 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.
4. Add the wet ingredients to the dry ingredients and stir with a spatula until thoroughly combined.
5. 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.
6. Let the cake cool in the pan for 10-15 minutes, then transfer to a rack and allow to cool completely, right side up.
7. 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.
8. Spread the chocolate ganache over the top of the cooled cake, allowing it to drip down the sides.
9. 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!