Flourless, Chocolate Creme Tortes with Whipped Cream
Servings: 14–18 servings
Preparation Time: 15–25 minutes
Ingredients:
Flourless Chocolate Torte:
- 13 ounces bittersweet chocolate, chopped
- 1/2 cup Tropical Traditions Gold Label Virgin Coconut Oil
- 3/4 cup grass-fed butter
- 6 eggs, large
- 1/3 cup whole sugar
- pinch Himalayan Pink Salt
Whipped Cream:
- 1 cup heavy whipping cream
- 1/8 cup whole sugar
- 2 teaspoons vanilla extract
1 tablespoon cocoa powder for dusting
Directions:
Preheat oven to 350 degrees F.
Grease individual ceramic baking dishes or muffin tins.
Flourless Chocolate Tortes:
Combine the chocolate, coconut oil, and butter in a double boiler. (You may also use a heat-proof bowl over a pot with an inch of water in it as a makeshift double boiler). Stir gently over heat until just melted and combined. Remove from heat.
Combine eggs, sugar, and salt in a mixing bowl and mix on medium-high speed until fluffy, thick, and pale yellow. This should take about 5–8 minutes.
Gently fold half of the chocolate mixture into the egg mixture until combined, and then fold in the remainder of the chocolate.
Pour the batter into your prepared pans and bake until the top is shiny and smooth and a toothpick inserted in the middle comes out with some batter still clinging to it. This takes about 8-15 minutes depending on the size of your chosen serving dishes.
Remove from heat and allow to cool slightly.
Whipped Cream:
Pour heavy whipping cream, sugar, and vanilla into a mixing bowl and mix on medium-low until soft peaks form.
Finally, place a dollop of whipped cream onto each torte and garnish with a sprinkle of cocoa powder. Enjoy this creamy, rich dessert full of protein and healthy fats!
Marijah from Columbia, KY, won $50 for this recipe and photo! Submit yours here!
