Mexican Spiced Chocolate Torte with Coconut-Almond Crust

Allergens

Eggs, Nuts

Ingredients

• 1. 7 oz dark chocolate (70% or higher) 2. 1/2 cup almond flour 3. 1/4 cup unsweetened shredded coconut 4. 2 tbsp coconut oil, melted 5. 1/4 tsp ground cinnamon 6. 1/8 tsp ground cayenne pepper 7. 1/4 tsp sea salt 8. 3 large eggs, separated 9. 1/4 cup granulated erythritol or another low
• carb sweetener 10. 1/2 cup canned coconut milk 11. 1 tsp pure vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8 inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, mix together almond flour, shredded coconut, cinnamon, cayenne pepper, and sea salt. Set aside.
3. In a double boiler, melt chocolate until smooth. Remove from heat and let cool slightly.
4. In a large mixing bowl, beat egg yolks with erythritol until pale and creamy. Stir in melted chocolate, coconut milk, and vanilla extract until well combined.
5. Fold in the dry ingredients into the wet mixture until well incorporated.
6. In a separate bowl, whisk egg whites until stiff peaks form. Gently fold them into the chocolate mixture.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 30 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely on a wire rack.
9. Refrigerate for at least 4 hours, or preferably overnight, to set.

Chef’s Insight

The spicy kick of cayenne pepper elevates this dessert to a new level of indulgence.

Notes

This dessert can be made ahead and enjoyed chilled, allowing the flavors to meld.