Chilled Double Chocolate Torte
Ingredients
The crust
-
1
cup
whole grain spelt flour
-
6
tbsp
whole grain spelt flour
-
¼
cup
cocoa powder
-
2
tbsp
cocoa powder
-
½
tsp
baking powder
-
½
cup
white sugar
-
⅓
cup
white sugar or Sucanat
-
1
tbsp
arrowroot powder
-
1
tsp
kosher salt
-
4
tbsp
canola oil
-
2
tsp
canola oil
-
½
cup
almond milk
-
3
tbsp
pure maple syrup
The filling
-
2
cups
avocado flesh
-
⅓
cup
almond milk
-
⅔
cup
pure maple syrup
-
1
tbsp
smooth peanut butter or almond butter
-
1
tbsp
arrowroot powder
-
¼
tsp
kosher salt
-
1
tsp
pure vanilla extract
-
1
cup
chocolate chips
-
2
tbsp
chocolate chips
-
¼
cup
cocoa powder
Instructions
- Preheat the oven to 375°F.
- Sift together the dry crust ingredients in a large bowl.
- Whisk the wet crust ingredients in a medium bowl.
- Combine the wet and dry ingredients and stir well.
- Spread the crust batter into a greased 10-inch springform cake pan.
- Bake the crust for 25 minutes.
- Prepare the filling by processing all filling ingredients (except chocolate chips) until smooth.
- Melt the chocolate chips in a small bowl.
- Add the melted chocolate to the filling mixture and process until smooth.
- Spread the filling over the crust and smooth it out.
- Freeze the torte for 1.5 to 2 hours to firm up.
- Allow the torte to sit at room temperature for 10-15 minutes before serving.
Nutrition Facts (estimated)
Servings
10-12
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
4g
Sodium
200mg
Cholesterol
0mg
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