Chili Chocolate Torte

For the Amber Approved Magazine winter edition, I decided that a sweet and spicy dessert was in order and my chili chocolate torte came to be. The spice and cocoa will get those endorphins going in no time! As an added bonus it is dairy AND refined sugar free.

Ingredients: 

3 ounces of dark chocolate (I prefer to use enjoy life foods as they are certified gluten and dairy free)

½ cup of cacao powder (not to be confused with cocoa powder)

½ cup of coconut sugar

1/2 cup of coconut oil

1-teaspoon sea salt

¾ teaspoon of cayenne pepper

3 eggs

Method:

  1. Prepare a round 8 inch cake pan by greasing with a little coconut oil and lightly dusting with some cacao powder, preheat your oven to 300 degrees
  2. Over double boiler melt your dark chocolate and coconut oil together over medium heat.
  3. Once coconut oil and chocolate are melted, remove from heat and let cool for 1 minute, then add in your eggs, cacao powder, cayenne pepper, salt, coconut sugar, and whisk until the mixture is nice and smooth.
  4. Pour into your prepared cake pan and allow to bake on the middle wrack for about 25-30 minutes
  5. Allow to cool in pan for 10 minutes and the flip out onto a wire wrack to finish cooling (this can be served warm if desired). Top with a light dusting cacao powder and serve.


    photograph courtesy of Alexandra Borovsky 

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