Today I'm continuing the Easter Feast (if you missed my post about Easter Dinner last week, you will want to check it out!) with a delicious Easter dessert that ties in perfectly.
A couple of amazing things about this recipe: it's gluten free (yes please!), it's refined sugar free, it involves chocolate (I mean LOTS of chocolate) and blackberries, and it's rather simple to make. The gorgeous presentation of this dessert is also a great way to make your friends feel special.
For this recipe you will need a mini cheesecake pan with removable bottoms (you can find the one I use here). You can also use a jumbo cupcake tin, but I find that the removable bottoms helps tremendously in taking the tortes out smoothly.
I honestly think this is one of the most delicious desserts I've made to date. The flourless torte with hardened dark chocolate in the well of the torte, all mixed together with the taste of blackberries and mint - I die.
FLOURLESS CHOCOLATE BLACKBERRY TORTES WITH MINT WHIPPED CREAM
- 10 ounces Dark Chocolate, chopped (60-70% cacao, preferably)
- 14 tablespoons Butter, unsalted
- 4 tablespoons Blackberry Preserves (fruit only, no sugar added)
- 4 Eggs
- 3 tablespoons Maple Syrup
- 1 tablespoon Vanilla Bean Paste
- 2 tablespoons Coconut Oil
- 2 cups Fresh Blackberries
- 1 T honey
- Mint Leaves & Extra Blackberries, to garnish
- 1 cup heaving whipping cream
- 1/2 tsp mint extract
- 1/2 tsp vanilla bean paste
- 1/4 cup powdered sugar
- Preheat the oven to 325 degrees. Grease a 6 well mini cheesecake pan.
- Place 8 ounces of the chocolate, butter, and blackberry preserves in a saucepan. Melt over medium high heat, stirring well until mixture is smooth and chocolate is melted. Remove from heat and let cool for 10 minutes.
- In a mixing bowl, whisk together the eggs, maple syrup, and vanilla bean paste. Pour the chocolate mixture in and whisk together until smooth. Divide the mixture between the prepared pans.
- Bake in the preheated oven for 18-20 minutes, or until puffed and slightly cracked on top. Mine still had a little dip in the center, but they were done! Remove and let cool completely. Remove from pan and place on a parchment lined baking sheet (remove bottoms if baked in a mini cheesecake pan).
- Place the remaining 2 ounces of chocolate in a small saucepan along with the coconut oil. Heat over medium/high, stirring constantly, until the chocolate is melted and mixture is smooth. Divide the mixture between the tops of the tortes, which should have caved in a little more in the middle. Pour in enough chocolate mixture to fill up the well without the chocolate running out. Place the tortes in the fridge and chill until chocolate is firm (about 10-15 minutes).
- Place the blackberries in a blender or food processor and puree until smooth. Pour in honey and pulse until just combined. Place puree in an airtight container and store in the fridge.
- For whipped cream, beat the heavy whipping cream until thick peaks form. Stir in vanilla bean paste, mint extract, and powdered sugar until smooth.
- To garnish: Place a spoonful of whipped cream on top of each torte along with a few fresh blackberries and a sprig of mint.
- Pour a little blackberry puree on a dessert plate and place the chocolate torte on top.
Recipe adapted from The Kitchen McCabe