This torte reipe is a classic; rich and decadent, yet simple and quick to make. It was a definite hit at my KetoFest cooking classes this year.
Pair with whipped cream or Mascarpone Cream and a few ripe berries for a luxurious dessert.
Deep Dark Chocolate-Espresso Tortes
Preheat oven to 325F
8 ounces sugar-free, bittersweet chocolate
8 ounces (1 stick) unsalted butter
4 ounces granulated sweetener (I used allulose which works well with the chocolate)
5 large eggs
2 ounces fine almond flour
2 Tablespoons instant espresso powder
1 Tablespoon vanilla extract
½ teaspoon salt
Melt butter and chocolate together in the top of a double boiler, set over barely simmering water.
When the chocolate and butter are completely melted whisk them together carefully to fully combine. You should have a smooth, glossy mixture. Allow chocolate mixture to cool slightly.
Whisk allulose into chocolate mixture. Mix in eggs, one at a time beating after each addition
Whisk in the almond flour, espresso powder, vanilla extract, and salt. Whisk gently until batter is completely mixed. Divide batter into 12 muffin cups greased well or lined with paper liners.
Bake at 325F for approximately 20 minutes until cakes have risen and puffed around edges. The centers should still be a bit moist but no longer liquid
Allow to cool at least 15 minutes before removing them from the muffin tin.
Serve slightly warm with mascarpone cream and fresh berries or cooled and topped with chocolate ganache.
Taffiny Elrod July 2018