Chocolate torte

Chocolate torte

By
From
Sugar Free
Serves
6-8
Cooking time
45 mins
Photographer
Victoria Wall Harris

Ingredients

Quantity Ingredient
140g ground almonds
45g unsweetened cocoa powder
1/2 teaspoon baking powder
A pinch fine sea salt
200g pitted prunes
80ml pedro ximenez or other sweet sherry, (or grape juice)
2 tablespoons olive oil
2 tablespoons vanilla extract
3 large eggs

Method

  1. Preheat the oven to 170°C and oil a 20cm spring-form cake tin. Mix together the almonds, cocoa, baking powder and salt. Set aside. Place the prunes and alcohol or grape juice in a small pan and simmer until 2 tablespoons of the liquid remain. Set aside to cool, then transfer to the bowl of a food processor. Add 120ml water, the olive oil and vanilla. Blitz to a paste. Transfer to a mixing bowl, add the eggs and beat until light and creamy. Add the almond mixture and stir until smooth. Pour into the prepared tin and bake for 25 minutes until cool to touch. Cool in the tin for a few minutes before releasing. Serve warm or at room temperature.
Tags:
sugar free
healthy
clean eating
good for you
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