Cap off the night with something sweet! This flourless chocolate torte is rich, dense and moist. Serve it with mixed berries, a scoop of coconut milk vanilla ice cream, or do what I do and whip up my date sweetened chocolate frosting.
Both cake and frosting have a special ingredient that makes make them smoother, moister and even a little bit healthier (shhh, it’s apple sauce!).
This torte is the perfect finishing touch on a meaningful Valentine’s Day Dinner.
½ c coconut oil
1 c dark chocolate cacao chips (70% cacao. I like Enjoy Life chocolate chips!)
½ c honey
½ c organic unsweetened apple sauce (special ingredient!)
2 T unsweetened cacao powder
½ t salt
Preheat oven to 375 °. Prepare a spingform cake pan with cooking spray. Add a piece of parchment paper to the bottom of the pan, cut to the circular shape of the pan. Spray the paper.
Melt coconut oil on low heat in a saucepan. Add the chocolate; stir until chocolate is completely melted. Turn off heat and allow chocolate to cool. In a separate bowl, whisk eggs thoroughly, add honey and apple sauce. Continue whisking until blended to a smooth and light texture. You can use a standing mixer here but do not over beat. Add chocolate mixture to egg mixture (make sure chocolate is cool, you don’t want to accidentally cook your eggs!), whisk until blended. Then mix in salt. Add cacao powder one tablespoon at a time. Whisk until smooth and make sure there are no lumps.
Bake for 35 minutes. Allow torte to completely cool before removing it from the pan. Inversely place it on a serving plate and remove parchment paper. Refrigerate before serving so torte has a chance to settle.
Serve with date sweetened frosting. Serves 8.