Chocolate and Raspberry Torte
This rich, chocolate torte is a sweet ending to your meal. The fresh raspberries and chocolate ganache take this dessert from great to perfect.
- 6 6 6 Eggs, Pastured
- 1/3 cup 1/3 cup 1/3 cup Maple Syrup, Pure
- 1 tsp 1 tsp 1 tsp Pure Vanilla Extract
- 1/2 cup 1/2 cup 1/2 cup Coconut Milk
- 1/2 tsp 1/2 tsp 1/2 tsp Salt
- 1/4 tsp 1/4 tsp 1/4 tsp Baking Soda
- 1/2 cup 1/2 cup 1/2 cup Coconut Flour, sifted
- 1/4 cup 1/4 cup 1/4 cup Cocoa Powder, Organic
- 1/2 cup 1/2 cup 1/2 cup Coconut Oil, Organic, melted
- 1 cup 1 cup 1 cup Raspberries, Organic
- 3/4 cup 3/4 cup 3/4 cup Chocolate Ganache (click for recipe)
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350 degrees.
- In a medium sized mixing bowl, blend eggs, maple syrup, vanilla, and coconut milk with a hand mixer.
- Add in salt, and baking soda, and continue to blend.
- Sift in coconut flour, and continue to blend until smooth.
- Add in cocoa powder and melted coconut oil, and blend until smooth.
- Fold in fresh raspberries.
- Lightly grease a 9 inch round cake pan with coconut oil, and place parchment paper in the bottom of the pan for easy removal of the cake.
- Pour cake batter into the cake pan, smoothing the batter to create an even layer.
- Bake at 350 for 35 minutes.
- Allow cake to cool, remove from pan, and frost with chocolate ganache.
- Add a few fresh raspberries for garnish on top, and enjoy.
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About This RecipeCakes Dairy Free Nightshade Free Nut Free Pescetarian Shellfish Free
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i made this cake and it turned out completely soggy and wet! it was oozing water or oil im not sure which. everywhere. the measurements were the same, i checked. i wonder what happened?
Served this today for Senior citizens at our church. They LOVED it. I did use my big mixer rather than a hand mixer since I do not own one, and I wonder if the previous reviewer might not have mixed the batter long enough before putting into the pan and baking. I found that the batter was quite runny as it was being mixed, but got more cake-like as it was mixed longer. I substituted coconut oil for palm oil in the ganache, which worked just fine. Will definitely make this again!
I made this and it was way too wet. I would need to adjust for this, but I followed all the steps and the batter seemed to runny and I even baked it longer to see if I could get out as much moisture as possible.
I made my own ganache to use and the ganache was fine. But this batter seems to have too much liquid, I will need to modify this to get a better result.
Make this cake today with fresh raspberries from our garden and it turned out beautifully! I added a little extra coconut flour and make sure I blended it well and the batter thickened up nicely. I used butter in the ganache because I couldn’t find palm shortening and it worked like a charm. Thanks for the recipe 🙂
I made this cake today for a birthday. it turned out beautifully. I did use my standing mixer and the batter was not runny at all. The fresh raspberries really gave this a lot of flavor. I also like that it has no almond flour which is expensive lately. This is a great dessert for company as well. Thank you!!!!
I used my stand mixer to make this and I didn’t have any issues with consistency, it was delicious. I don’t care for chocolate that much but I devoured a good portion of this cake. I would make this even for my non paleo friends.