Project Description

Peanut Butter Chocolate Torte

This decadent, chocolatey, gluten-free & dairy-free torte is made completely with ingredients you can buy in bulk.

0
Servings

Peanut Butter Caramel Topping:

  • Peanut Butter Caramel:
    ½ cup maple syrup

  • ¼ cup peanut butter

  • ½ tsp. vanilla extract

  • ⅛ tsp. of salt

Topping Instructions

(Note: making the topping first gives it time to cool while you make the torte.) In a small sauce pan, heat all ingredients over med. heat, whisking continuously. Once boiling whisk for about a min. until starts to thicken. The longer you cook it, the thicker it gets. It thickens as it cools.

Chocolate Torte:

  • 4 oz. 100% chocolate liquor discs

  • ½ cup coconut oil

  • ¾ cup pure maple syrup

  • 4 eggs

  • ¼ cup cocoa powder

  • ½ tsp. vanilla extract

  • ¼ tsp. salt

Torte Instructions

Preheat oven to 375° F. Grease 8” springform pan. Melt chocolate and coconut oil together on low heat in med. saucepan. While the chocolate melts, whip eggs 3-5 min. with electric mixer, until slightly lighter in color. When lifting mixer, eggs should fall in thin stream not clumps. When chocolate melts, remove from heat. Stir in syrup, slowly whisk in eggs. Stir in vanilla and salt. Sift in cocoa powder with a sifter or fine mesh sieve. Stir to just combine. Pour into pan, gently shake back and forth to settle batter. Bake 20 min. or until middle is set. (If toothpick comes out clean, cake is ready.) Remove from oven, cool 5-10 min. in the pan before transferring out of the pan and onto a cooling rack.