Kerri’s Flourless Gluten Free Chocolate Raspberry Walnut Torte

This is what Kerri made for my birthday.

 

Ingredients:

Unsalted Butter at room temp.

1/4 cup unsweetened cocoa powder, plus a dusting for the pan

1/2 virgin coconut oil plus 1 teaspoon (available at office)

10 oz. 85% dark chocolate, chopped (available at Trader Joes)

1 1/4 cup coconut sugar (available at office)

4 large eggs

1 teaspoon pure vanilla extract

1/2 teaspoon coarse sea salt

1/2 cup ground toasted walnuts plus 2 tablespoons finely chopped  walnuts

12 raspberries

 

Directions:

1. Preheat oven to 350 degrees. Butter a 9 inch round cake pain, line bottom with parchment, than butter parchment and dust with cocoa

2. Melt 1/2 cup coconut oil and 8 oz. chocolate in a double boiler until smooth then whisk in coconut sugar.  Whisk in 1 egg at a time followed by cocoa, vanilla, salt, then fold in ground walnuts. Spread batter in pan.

3. Bake until set about 35 minutes. Let cool for several hours; then run a knife around the edge to loosen and remove from pan.

4. Melt remaining 2 oz. of chocolate and 1 teaspoon of oil in a double boiler and spread on cake.  Sprinkle chopped walnuts in center and raspberries around the edge.

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