Sugar-Free Classic Chocolate Torte
Indulge guilt-free with this Sugar-Free Classic Chocolate Torte, a decadent dessert that combines rich, velvety dark chocolate with the nutty essence of almond flour for a truly luxurious treat. Perfect for those watching their sugar intake, this recipe uses granulated erythritol as a natural sweetener without sacrificing flavor. The torte’s airy texture comes from perfectly frothed eggs, while unsweetened cocoa powder and melted dark chocolate deliver deep, bold chocolate notes. Ready in under an hour, this baking masterpiece is gluten-free and ideal for dinner parties, special occasions, or whenever you need a chocolate fix. Serve it plain or garnish with whipped cream and fresh berries for an elegant finish that is sure to impress.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.75 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 8 ounces Unsweetened dark chocolate
- 0.5 cup Butter
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Granulated erythritol (or your preferred sugar substitute)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter or line it with parchment paper.
In a mixing bowl, sift together the almond flour, cocoa powder, baking powder, and salt. Set aside.
Chop the dark chocolate into small pieces. In a heatproof bowl set over a pot of simmering water, melt the dark chocolate and butter together. Stir continuously until smooth and remove from heat.
In another large bowl, beat the eggs until they are frothy. Add the vanilla extract and granulated erythritol, and continue beating until the mixture is light and fluffy.
Gradually fold the melted chocolate mixture into the egg mixture, being careful not to deflate the eggs.
Slowly add the dry ingredients into the wet mixture, gently folding until just combined. Be cautious not to overmix.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake in the preheated oven for about 25 minutes. The torte is done when a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Remove from the oven and allow the torte to cool in the pan for about 10 minutes. Remove the sides of the springform pan and transfer the torte to a wire rack to cool completely.
Serve the torte as is or with a topping of whipped cream or fresh berries for added flavor.
Nutrition Facts
Calories |
3778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 329.6 g | 423% | |
| Saturated Fat | 149.6 g | 748% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1007 mg | 336% | |
| Sodium | 1911 mg | 83% | |
| Total Carbohydrate | 488.2 g | 178% | |
| Dietary Fiber | 104.0 g | 371% | |
| Total Sugars | 11.1 g | ||
| Protein | 108.9 g | 218% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 822 mg | 63% | |
| Iron | 53.5 mg | 297% | |
| Potassium | 4654 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
