Never thought I’d say this, but, makes ya wanna move to Italy, doesn’t it?
Whether you are hosting dessert for your New Year’s Eve bash, can’t get enough of really rich dessert over the holidays, or just really love chocolate and all things luscious, this recipe is a home run. Every. Single. Time.
While I cannot take you to Capri, I can take your mouth there, with this nut-free version of the illustrious dark chocolate almond torte. Hemp seeds are the perfect substitute for almonds in this recipe, as they have the appropriate creaminess and mild nuttiness almonds would provide. This cake is ridiculously good… and surprisingly high in nutrients, such as protein, fiber, healthy fats, and antioxidants.
Sounds like breakfast to me!
NUT from this world! Flourless Chocolate Torta Caprese.
2 cups hemp seeds
1 1/2 cups sugar
1 cup butter, softened*
1 1/4 cup dark chocolate, unsweetened**
7 eggs, divided into 7 yolks and 5 egg whites***
Preparation time: 20 minutes
Cooking time: 45 minutes
1. Preheat oven to 400 degrees Fahrenheit. Spread hemp seeds on a baking sheet, and cook for about 4 minutes, until lightly roasted. Remove, and reduce heat to 325 degrees Fahrenheit.
3. In large mixer, beat egg whites on medium speed until just stiffened (i.e. peaks form).
4. Melt chocolate in double-boiler (or metal bowl on top of slightly boiling water). In large bowl, combine the mixture from the food processor with chocolate. Mix well. Slowly fold in the stiffened egg whites.
5. Pour the mixture into a buttered* and floured** cake pan and bake for 40-45 minutes, or until the middle of the cake is firm to touch.
6. Serve warm, or store in an air-tight container for up to 5 days.
*For DAIRY-FREE, use non-dairy, non-hydrogenated butter.
**For GLUTEN-FREE, make sure your chocolate is guaranteed gluten-free and use brown rice flour to butter and flour cake pan.
***For EGG ALLERGIES, I am sorry, but this recipe is pretty egg-y!! There are plenty of other chocolate desserts to enjoy. :)