Desserts, LCHF, Parve

Flourless Chocolate Torte with Coconut Ganache (Dairy or Parve)

A bunch of us are following a low-carb high fat diet. But not all of us. Which makes it difficult to find dishes that satisfy one and all. A recent birthday party called for some sort of cake and this was the inspired result: a flourless chocolate torte made with 85% chocolate, topped with a coconut milk chocolate ganache. Since we used high percent quality chocolate, the torte was fairly low in carbs. The ganache probably needs a lower percent chocolate in order to be sweet enough for most.

Serve the torte with a quality brand raspberry sorbet to those not watching carbs. It’ll ramp up the flavor and make it all seem that much sweeter. This is an adult dessert, sophisticated, rich, and not too sweet.

Flourless Chocolate Torte

18 thin, but very rich slices


  • 1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces, plus more to grease the pan (for nondairy, use ¾ coconut oil)
  • 12 ounces 85% bittersweet chocolate, chopped
  • 6 large eggs
  • 1/2 cup sugar
  • Pinch of kosher salt
  • 1 teaspoon vanilla extract


Preheat oven to 350° F. Lightly butter or grease with coconut oil, the bottom and sides of a 9-inch springform pan.

Combine chocolate and 1 1/2 sticks butter (or ¾ cup coconut oil) in a microwave-safe bowl. Melt chocolate and butter or oil in microwave, stirring with wooden spoon every 30 seconds, until chocolate is almost melted, about a minute and a half. Stir until chocolate is completely melted and smooth.

Combine the eggs, sugar, salt, and vanilla extract in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 8 minutes.

Gently fold half of the melted chocolate mixture into the egg mixture using a figure-eight motion until just combined, then gently fold in the rest of the chocolate in the same manner.

Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 minutes.

Transfer torte to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter. (Or wrap and freeze.)

Glaze with coconut milk ganache (recipe follows).

Serve in thin slices accompanied with raspberry sorbet, if desired.

Coconut Milk Ganache

Makes extra for you to freeze for later use.


  • 2 cups chopped 70% bittersweet chocolate (10 ounces)
  • 1 2/3 cups full-fat coconut milk (from one 13.5-ounce can)


  1. Place chocolate in a heatproof bowl.
  2. Bring coconut milk just to a boil; pour over chocolate.
  3. Let stand 2 minutes, then stir until smooth and glossy. Let cool at room temperature, stirring occasionally, until thick, about 2 hours.
  4. Store in an airtight container at room temperature up to 2 days.

Note: To speed things up, refrigerate the ganache for 45 minutes, stirring every 10 minutes.


  1. Thank you so much for giving everyone an extraordinarily marvellous opportunity to read critical reviews from this web site. It really is very nice and also stuffed with a good time for me and my office co-workers to search your website no less than three times in a week to read the latest secrets you have got. Of course, we are certainly motivated with the effective tips and hints served by you. Selected 4 facts in this article are absolutely the finest we have ever had.

  2. I was just searching for this info for some time. After six hours of continuous Googleing, at last I got it in your site. I wonder what is the lack of Google strategy that do not rank this type of informative websites in top of the list. Generally the top websites are full of garbage.

  3. An outstanding share! I’ve just forwarded this onto a friend who had been conducting a little research on this. And he in fact ordered me lunch due to the fact that I stumbled upon it for him… lol. So allow me to reword this…. Thank YOU for the meal!! But yeah, thanx for spending the time to talk about this issue here on your blog.

  4. Hi there, I found your site via Google while searching for a related topic, your site came up, it looks great. I’ve bookmarked it in my google bookmarks.

  5. I am extremely inspired together with your writing skills and also with the layout for your blog. Is this a paid subject or did you customize it yourself? Anyway keep up the nice quality writing, it is uncommon to peer a great blog like this one nowadays..|

  6. Howdy! This is my first comment here so I just wanted to give a quick shout out and tell you I truly enjoy reading through your posts. Can you suggest any other blogs/websites/forums that cover the same subjects? Thanks for your time!

  7. Good – I should definitely pronounce, impressed with your website. I had no trouble navigating through all the tabs and related information ended up being truly simple to do to access. I recently found what I hoped for before you know it in the least. Quite unusual. Is likely to appreciate it for those who add forums or anything, web site theme . a tones way for your client to communicate. Excellent task..

  8. Hey very cool website!! Man .. Excellent .. Amazing .. I will bookmark your site and take the feeds also…I am happy to find a lot of useful info here in the post, we need develop more techniques in this regard, thanks for sharing. . . . . .

  9. I’ll immediately snatch your rss feed as I can’t in finding your email subscription link or e-newsletter service. Do you’ve any? Kindly permit me recognise so that I may just subscribe. Thanks.

Leave a Reply

Your email address will not be published.