Flourless Chocolate Blackberry Tortes

• Vegetarian
• Gluten free

• Produce

  • 2 cups Blackberries, fresh
  • 1 Cacao powder
  • 1 Mint, leaves

• Refrigerated

  • 4 Eggs

• Condiments

  • 4 tbsp Blackberry preserves
  • 3 tbsp Maple syrup

• Baking & Spices

  • 10 oz Dark chocolate
  • 1 tbsp Vanilla

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Dairy

  • 14 tbsp Butter, unsalted
  • 1 Creme fraiche

Found on thekitchenmccabe.com

Description

Ingredients

• 10 ounces Dark Chocolate, chopped (60-70% cacao, preferably)
• 14 tablespoons Butter, unsalted
• 4 tablespoons Blackberry Preserves (fruit only, no sugar added)
• 4 Eggs
• 3 tablespoons Maple Syrup
• 1 tablespoon Vanilla
• 2 tablespoons Coconut Oil
• 2 cups Fresh Blackberries
• Creme Fraiche
• Mint Leaves, to garnish
• Cacao Powder

Directions

• Preheat the oven to 325 degrees. Grease a 6 well mini cheesecake pan. You could also use a jumbo muffin tin.
• Place 8 ounces of the chocolate, butter, and blackberry preserves in a saucepan. Melt over medium high heat, stirring well until mixture is smooth and chocolate is melted. Remove from heat and let cool for 10 minutes.
• In a mixing bowl, whisk together the eggs, maple syrup, and vanilla. Pour the chocolate mixture in and whisk together until smooth. Divide the mixture between the prepared pans.
• Bake in the preheated oven for 18-20 minutes, or until puffed and slightly cracked on top. Remove and let cool completely. Remove from pan and place on a parchment lined baking sheet (remove bottoms if baked in a mini cheesecake pan).
• Place the remaining 2 ounces of chocolate in a small saucepan along with the coconut oil. Heat over medium/high, stirring constantly, until the chocolate is melted and mixture is smooth. Divide the mixture between the tops of the tortes, which should have caved in slightly in the middle. Pour in enough chocolate mixture to fill up the well without the chocolate running out. Placed the tortes in the fridge and chill until chocolate is firm.
• Place the blackberries in a blender and puree until smooth. Run the puree through a fine mesh sieve and discard the seeds. Taste puree and stir in a little honey if it is too bitter. Place puree in an airtight container and store in the fridge.
• To garnish:
• Place a spoonful of creme fraiche on top of each cake along with a few fresh blackberries and a sprig of mint. Dust lightly with cacao powder.
• Pour a little blackberry puree on a dessert plate and place the chocolate torte on top, but slightly offset from the puree to serve.