Chocolate, Orange & Cardamon Torte
There is a famous quote that supposedly fueled the French Revolution – “If the people have no bread, let them eat cake”. Phrased perfectly by the lovely French queen of the time, Marie-Antoinette. At least my cake recipe here is a good one our whole family can enjoy, packed full of almonds and of course completely gluten free.
250g almond meal
300g dark echolocate (70% cocoa) grated
150g cocoa butter or dairy butter
50ml maple syrup
100g coconut sugar
1 tbsp orange flavoured liqueur such as Cointreau
3/4 tsp ground cardamon
1 tsp baking powder
Heat oven to 180 deg C. Grease & line a 21cm springform cake pan.
Whisk the eggs lightly, then add the maple syrup & orange liqueur. Stir to combine.
In a separate, large bowl add all the dry ingredients, stir to combine.
Melt the butter over a low heat on the stove top. When melted pour butter into dry ingredients, stir to combine. Add the egg, maple, liqueur mixture to the bowl & stir to combine well.
Pour the batter into the prepared cake pan & bake in the oven on the middle shelf for 40-45 mins. With 10 mins cooking time remaining, check the torte to see if the top is browning too fast. If it is cover with a piece of foil for remaining baking time. (This seems to be dependant on the individual oven).
Once the torte is cooked remove from oven to cool completely. Once cooled remove from pan onto a cake platter & dust with cocoa powder & citrus zest or, to be really decadent, sprinkle with dark chocolate shavings!
Serving suggestions: side with a scoop of citrus sorbet. The tanginess of the citrus will cut through the richness of the chocolate & make a simple yet stunning & delicious dessert.
Note: When the cooking time is completed the torte will be soft & seem slightly undercooked in the centre. Don’t worry, it will firm up as it cools.
This is a very rich torte recipe so a little goes a long way. Start with a small slice, you can always have more!!
I use a non-dairy alternative to butter hence the specified cacao butter in the ingredients list. Dairy butter would still produce a good result, maybe just a little more moist. I have never tried it. My daughter & I can’t tolerate dairy.
I would love to hear from anyone that has used any other substitutions for cakes & tortes. I could try them in the future.