Keto Chocolate Avocado Torte with Raspberry Coulis

Discover this mouthwatering Keto Chocolate Avocado Torte with Raspberry Coulis recipe, perfect for a keto-friendly Hungarian dessert that combines rich chocolate and creamy avocado flavors. Impress your guests with this elegant, low-carb dessert option that will satisfy cravings without compromising taste.

Time: Prep: 20 minutes - Cook: 5 minutes (for melting chocolate) - Total: 45 minutes (including refrigeration time)

Servings: 4

Difficulty: Advanced

Cuisine: Hungarian, Keto-friendly

Allergens

Contains nuts (almonds). Check the chocolate and whipped cream for additional allergens.

Ingredients

1. 60% dark chocolate, chopped (for keto
friendly, choose a sugar
free brand) 2. 3 large ripe avocados, pitted and peeled 3. 1/2 cup unsweetened almond milk 4. 1/4 cup unsweetened cocoa powder 5. 1 teaspoon pure vanilla extract 6. 1/2 cup granulated erythritol (keto
friendly sweetener) 7. 1/2 cup fresh raspberries, for garnish 8. 1 tablespoon lemon zest, for garnish 9. A pinch of sea salt

Instructions

Begin by melting the chopped dark chocolate in a double boiler or using the microwave in short intervals to prevent scorching. Set aside to cool slightly.
In a high speed blender, combine the avocados, melted chocolate, almond milk, cocoa powder, vanilla extract, and erythritol. Blend until smooth and creamy, with no lumps remaining. Season with a pinch of sea salt to enhance the flavors.
Transfer the mixture to a bowl and fold in half of the whipped cream using a spatula. Gently mix until well combined.
Pour the chocolate avocado mixture into a springform pan and smooth the top. Refrigerate for at least 2 hours or until firm.
Just before serving, prepare the raspberry coulis by pureeing fresh raspberries with a bit of sweetener (if neede
In a blender until smooth. Strain the mixture through a fine mesh sieve to remove seeds.
Garnish the torte with the raspberry coulis, fresh raspberries, and lemon zest for added flavor and visual appeal.

Chef’s Insight

For an extra touch of elegance, sprinkle edible gold flakes on top of the torte before serving.

Notes

This recipe is perfect for a dinner party or special occasion, and will impress even the most discerning guests.

Substitutions

For a non-keto version, substitute granulated sugar for erythritol, regular chocolate for sugar-free chocolate, and use whipped heavy cream instead of whipped coconut cream.

Alternative Preparations

This recipe can be made into individual portions using small ramekins or glasses, garnished with coulis and berries to serve as mini chocolate mousses.

Alternative Methods

For a richer taste, use 70% dark chocolate instead of 60%. For a dairy-free option, use coconut whipped cream.

Best Storage Practice

Store the torte in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days.

Shelf Life

Fresh ingredients are best consumed within 1 week.

Plating Tips

Place the torte on a white plate with raised edges for easy plating and presentation. Drizzle the raspberry coulis in a zigzag pattern over the top of the torte, using a spoon or piping bag. Garnish with fresh raspberries and lemon zest to add color and texture.

Nutrition Facts

(per serving) 450 calories, 38g fat, 25g carbohydrates, 9g fiber, 5g net carbs, 6g protein