Grain-free Spiced Chocolate Torte

• Refrigerated

  • 3 Eggs, large

• Canned Goods

  • 1 Whipped cream or whipped coconut cream

• Condiments

  • 1/2 cup Honey

• Baking & Spices

  • 3/4 tsp Baking soda
  • 1 1/2 cups Bob's red mill almond flour
  • 1/4 cup Bob's red mill tapioca flour
  • 1/2 tsp Cardamom
  • 1/2 cup Chocolate chips, bittersweet or semisweet
  • 1/2 tsp Cinnamon
  • 9/16 cup Cocoa powder
  • 1 Generous pinch Salt
  • 1/4 tsp Sea salt
  • 1/2 cup Sugar, raw
  • 1 tbsp Vanilla extract

• Drinks

  • 1/2 tsp Espresso, powder

• Dairy

  • 1/4 cup Butter or ghee, unsalted
  • 1/2 cup Heavy cream

• Other

  • Arils from half a large pomegranate

Found on acalculatedwhisk.com

Description

Ingredients

• 1½ cups Bobs Red Mill almond flour
• ½ cup plus 1 tablespoon cocoa powder
• ¼ cup Bobs Red Mill tapioca flour
• ¾ teaspoon baking soda
• ½ teaspoon cinnamon
• ½ teaspoon cardamom
• ½ teaspoon espresso powder
• ¼ teaspoon sea salt
• ¼ cup (4 tablespoons or ½ stick) unsalted butter or ghee
• ½ cup raw sugar
• ½ cup honey
• 1 tablespoon vanilla extract
• 3 large eggs
• ½ cup bittersweet or semisweet chocolate chips
• Generous pinch of salt
• ½ cup heavy cream (or milk of choice)
• Whipped cream or whipped coconut cream
• Arils from half a large pomegranate

Directions

• 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 extracts 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, about 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!