Paleo Chocolate Chestnut Torte

Post date: Feb 5, 2016 6:17:49 PM

Paleo Chocolate Chestnut Torte

Serves: 12

Ingredients

12 ounces unsweetened chocolate squares or any dark chocolate

½ cup any milk or cream (or full fat coconut milk)

2 cups granulated sugar

½ cup ghee, palm shortening, coconut oil, or any solid fat

4 eggs

1 cup roasted and peeled chestnuts

2 teaspoons vanilla extract

¼ teaspoon sea salt

Instructions

Preheat oven to 350 degrees and grease a 9 inch cake pan.

In a small saucepan, gently melt the chocolate with the milk over low heat.

Transfer mostly melted chocolate to a food processor and add the remaining ingredients. Puree until smooth, a couple of minutes. Taste and make sure the sweetness is to your liking.

Scoop into the prepared pan, smoothing out the top.

Bake for 20-30 minutes until the top looks dry and a toothpick inserted in the center comes back clean.

Let cool, then chill in the fridge for best texture.

You can add a glossy ganache (melted chocolate with coconut milk to thin) and cranberries, but this torte is good by itself. Some tart leftover cranberry sauce on top would be fun too.