Flourless Chocolate Torte with Pomegranate Syrup

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Who wants a bite of this fudgy flourless chocolate torte drizzled with a sweet pomegranate syrup? It’s vegan, gluten free, paleo, refined sugar free, and sugar free/keto friendly! This flourless chocolate torte is the ultimate dessert in my opinion. If you love chocolate, you’ll love this dessert!

How can I make this chocolate torte sugar free?

This recipe calls for coconut sugar and pure maple syrup, but you can use monk fruit and a sugar free flavored maple syrup instead if you need to make the recipe sugar free. You’ll also need to use a sugar free dark chocolate for this recipe or simply make your own chocolate ganache using sugar free maple syrup (see notes below for how to do that).

chocolate torte close up
What ingredients do I need for this chocolate torte?

You’ll need several simple ingredients to make this flourless torte. They are:

  • almond flour (or oat flour, see below)
  • cocoa powder
  • coconut sugar
  • instant coffee
  • salt
  • pure vanilla extract
  • water
  • coconut oil
  • dark chocolate (or unsweetened chocolate, see notes below)
What if I don’t have instant coffee?

If you don’t have instant coffee you can simply omit the instant coffee from the recipe and replace the 3/4 cup water with 3/4 cup brewed coffee. Or just omit the coffee flavor entirely and use 3/4 cup water as the liquid.

What ingredients do I need for the pomegranate syrup?

If you want to add the sweet pomegranate syrup to this chocolate torte, you’ll need:

Can I use a different flour?

If you’re allergic to almonds or you prefer not to use almond flour, you can use oat flour instead. If you use oat flour instead of almond flour use 1/4 cup coconut oil in this torte instead of 2 TBS coconut oil.

chocolate torte overhead shot
How do I make my own chocolate ganache?

If you want to make your own chocolate ganache using unsweetened chocolate instead of using dark chocolate for the ganache, simply follow these instructions: add 2oz unsweetened chocolate and 1 1/2 tsp coconut oil to a small saucepan and heat them over low heat until the chocolate is completely melted, stirring frequently.

You can also heat the mixture in the microwave if preferred. If you melt the chocolate and coconut oil in the microwave, make sure to stop and stir it every minute so that it doesn’t burn. Once the chocolate is melted with the coconut oil, stir in 3 TBS maple syrup, 1/2 tsp pure vanilla extract, and 1/8 tsp salt.

How do I store this chocolate torte?

I recommend storing this cake in the fridge, as it will last longer than stored on the countertop. You can store it in the fridge for up to 5 days.

Flourless Chocolate Torte with Pomegranate Syrup

Servings 16
Prep Time 25 mins
Cook Time 35 mins

Ingredients

For the Torte

  • 1 1/2 cups almond flour
  • 2/3 cup cocoa powder
  • 1/2 cup coconut sugar
  • 3/4 cup water
  • 1 tbsp instant coffee
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 tbsp coconut oil, melted

For the Ganache

  • 6 oz dark chocolate
  • 1 tbsp coconut oil

For the Pomegranate Syrup

  • 2 tbsp pure maple syrup
  • 2 tbsp pomegranate juice powder
  • 1 tbsp water

Instructions

  • Preheat the oven to 350° and line an 8inch cake pan with parchment paper.
  • While the oven preheats, mix together all of your chocolate torte ingredients in a large dish. Mix well until the batter is smooth and thoroughly combined.
  • Scrape the torte batter into the prepared cake pan and bake the torte for 30-35 minutes, until set.
  • After the torte is baked, let it cool completely on the counter.
  • While the torte cools, prepare the chocolate ganache: add the dark chocolate and coconut oil to a small saucepan and heat it over low heat until the chocolate is completely melted, stirring frequently. You can also heat the mixture in the microwave if preferred. If you melt the chocolate in the microwave, make sure to stop and stir it every minute so that it doesn't burn. If you are making your own chocolate ganache with unsweetened chocolate, prepare that now (see notes above in the body of the blog post for instructions on making your own chocolate ganache).
  • Once the torte has cooled, pour the chocolate ganache over the torte and spread it out evenly with a spatula.
  • Place the torte in the fridge to chill for several hours.
  • While the torte chills in the fridge, prepare the pomegranate syrup: Add the maple syrup, water, and pomegranate juice powder to a small saucepan and whisk until well combined. Once thoroughly mixed, heat the mixture over low heat until it begins to bubble. Let it bubble for 1 minute (stirring occasionally) then remove it from the heat and let it cool completely. You can also heat it in the microwave if you prefer (make sure it is mixed before you heat it). Heat it in the microwave until it begins to bubble. Chill the pomegranate syrup in the fridge until serving the torte.
  • Once the chocolate torte has chilled for several hours (and the chocolate ganache is fully hardened), remove it from the fridge and serve: slice the torte with a sharp knife and drizzle each slice with pomegranate syrup.
  • Store any leftovers in the fridge for up to 5 days.

Notes

The pomegranate syrup is optional, but highly recommended!
Course: Dessert
Diet: Sugar Free Friendly, Gluten Free, Grain Free, Keto Friendly, Refined Sugar Free, Dairy Free, Soy Free, Vegan, Paleo
Keyword: Flourless Chocolate Pomegranate Torte, Gluten Free Chocolate Torte, Gluten Free Chocolate Torte with Pomegranate Syrup, Gluten Free Flourless Chocolate Cake, Vegan Flourless Chocolate Torte

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