the northeast ginger

I recently created this recipe on a whim when craving a decadent dessert, and when I say that I was truly impressed by this Flourless Chocolate Torte I created, I mean it. This felt like a little slice of restaurant-level indulgence, like a put-it-on-a-fancy-plate-and-charge-$16-a-slice situation.

I would suggest making some fresh whipped cream to serve alongside it, because dang, she THICCCCCCC and richhhhhh.

It’ll be a slightly sweet, dense cake with a rich truffle-like interior and a dark chocolate intensity.

Here’s why I love it:

• It‘s made with whole ingredients–no chemicals, additives or seed oils. It’s a cleaner ingredient list than 95 percent of bakery desserts; it’s just eggs, fat, cocoa, sugar and dairy.
• It’s naturally gluten free. There’s no flour, no gums, no starch fillers.
• Because it has high fat, moderate protein and is not overtly punch-you-in-the-face sweet, it digests slower than a typical slice of cake would, meaning less of a glucose spike and crash.
• It is truly the thickest, richest cake I’ve even eaten (and I’ve eaten a lot of cake). One slice is beyond satisfying, so you’re not circling back 20 minutes later cutting another slice.

Don’t have an 8″ baking pan? I use and recommend these, plus they come with the parchment slings you’ll need for this recipe.

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