- 9 ounces chocolate (chips, chunks, or cut up bars) any kind will do - the darker the better for me!
- 1 c (2 sticks) unsalted butter, cut up
- 1 1/4 c monk fruit sweetener (you may also use sugar, if you prefer)
- 5 T almond flour (regular or any cup for cup GF flour can be used) - I used 2 T casava flour; 2 T almond meal; 1 T coconut flour
- 1/2 t espresso powder
- 1 t vanilla
- 5 large eggs, at room temperature
- powdered sugar for sifting on top
- assorted berries for garnish
- lighlty sweetened whipped cream is a lovely touch
- Arrange a rack to be in the middle of your over prior to preheating to 325. Lightly spray a bottomless 9-inch tart pan and place on top of a half sheet pan. You can also use a springform pan, but I really recommend the tart pan.
- Place chocolate and butter in a medium sized microwave safe bowl. Microwave for 1 minute. Stir the butter and chocolate and return to the microwave for 20-30 seconds and stir again. It may need a tish more in the microwave, but try not to nuke it too much or your chocolate will seize.
- Crack eggs in a separate bowl and whisk until all the yolks are incorporated.
- Add the monk fruit sweetener, “flour,” espresso powder and vanilla to the chocolate mixture. Whisk in the beaten eggs until fully incorporated. Let this mixture sit at room temperature 20-30 minutes to thicken.
- Pour batter into prepared pan (make sure you have the half sheet pan under your pan, just in case of any leakage!)
- Bake on middle rack in oven for 45-55 minutes. The cake/torte will puff up a bit and then settle down toward the end of baking. It’s okay if the center cracks a bit. If you like more of a gooey center, you can remove when the center of the cake is just set.
- Cool completely before serving. Stores well in the fridge.
This is a very rich dessert and a little goes a long way!