One of the greatest things about professionally cooking is the ability to take flavors and ideas about food and translate them into reality, ultimately customizing dishes for specific people and events.
Food has a way of bringing people together. In fact, one of the primary functions of food is to do just that. Unfortunately, for people who have restricted diets, communal meals can be a very frustrating and excluding scenario. So, in my profession, I make it my goal for eaters feel included in the meal.
My father is no exception to this rule. I grew up with him having a restrictive diet due to health reasons. And, because he’s my father, I also know his tastes and preferences. Most of the time, he eats to live and having to refuel can be somewhat of an inconvenience to him. He generally prefers blander foods (bananas, cheese and crackers, fish sandwiches, avocados), but he also has a raging taste for chocolate. He loves rich dark chocolate. Especially when it’s infused with flavors like peanut butter, orange, or raspberry.
With that in mind, I set out to make him a mind-blowing dessert for his birthday this year. Due to his dietary restrictions, I kept the dessert dairy-free and gluten-free. (and because I’m paleo I also kept it grain-free). What started out as a Double Chocolate Orange Torte, turned into a TRIPLE Chocolate Orange Torte. Why? Because I’m that awesome of a daughter… that’s why.
This recipe has been adapted from Elana’s Pantry.
Triple Chocolate Orange Torte
½ cup dark chocolate, chopped or chips
½ cup blanched almond flour
¼ cup cacao powder
½ teaspoon celtic sea salt
½ cup maple syrup
½ cup coconut oil
1 tablespoon orange zest
½ cup dark chocolate chips
1/2 c. dark chocolate (I used 85%)
1/2 c. coconut milk (full fat)
1 Tbsp. orange zest
- Place ½ cup chocolate chips in a food processor and pulse until coarsely ground.
- Add in almond flour, cacao, and salt and process until combined.
- Add eggs to food processor and pulse again, then add in syrup, oil, and zest.
- Process all ingredients together until smooth.
- Stir (don’t process!) in the other ½ cup of chocolate chips using a spoon or spatula.
- Transfer batter into a well oiled springform pan. I used individual ones, but you could also use a larger 10 inch pan.
- Bake at 350° for 25-30 minutes, until a toothpick inserted in the center comes out clean.
- Let the torte cool down and then release it from the springform pan.
- To make ganache; in a small saucepan, heat coconut milk with orange zest until scalding (almost boil).
- Turn off the heat and stir in the chocolate.
- Pour ganache over cooled torte. This is best done on a baking rack set over a sheet pan to “catch” excess ganache, but you can also just pour it over for the “lava-like” effect of the ganache on the serving platter.
- Garnish with a slice of orange zest and some rock sea salt.