Recipe: Chocolate Torte with Whipped Cream and Chocolate Sauce

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Chocolate Truffles Recipe from 100 Days of Real FoodI am excited to share a wonderful – and healthier – alternative to the traditional flourless chocolate cake dessert. This dish can be served as small round tortes topped with whipped cream (or homemade ice cream) and chocolate sauce or you can simply turn the recipe into little individual chocolate truffles. I have a big sweet tooth so there’s rarely a day my fridge doesn’t have some of these in it! They are the perfect way for me to get my chocolate fix when I need one. Plus the chocolate sauce is not only good with this dish, but I’ve also drizzled it on homemade vanilla ice cream and used it to make hot chocolate for my girls as well. When you are doing the “100 Days of Real Food” pledge you must make do!

Chocolate Torte Recipe from 100 Days of Real Food


4.7 from 3 reviews

Chocolate Tortes (or Truffles)
Serves: about 4 cakes or 12 – 14 truffles
  • 1 tablespoon butter
  • 1 tablespoon honey
  • 1 cup pecans
  • 1 cup dried pitted dates
  • 1 tablespoon unsweetened powdered 100% cacao (I recommend Hershey’s brand “Special Dark” 100%)
  • 1 – 2 teaspoons water, as needed
  • Optional: Unsweetened coconut (either plain or toasted) for coating the outside of the truffles
  1. Using a frying pan, melt the butter on medium-low heat and add the pecans to the pan. Pour in the honey and cook until the nuts brown slightly, about 3 – 5 minutes. Be very careful not to overcook the nuts because they can go from perfect to burnt very quickly.
  2. Once the pecans are done blend them in a food processor with the pitted dates and cacao. Add 1 – 2 teaspoons of water or just enough to help the mixture stick together a little.
  3. For tortes: Take out the chocolate mixture with your hands and flatten it out into one ½” thick piece on a cutting board. Using a round cookie cutter or drinking glass turned upside down cut out circular shapes for the tortes.
    For truffles: Roll the chocolate mixture into little ball shapes with your hands and coat them with plain or toasted unsweetened coconut if desired. Keep them in your fridge for whenever you need something chocolate!


4.7 from 3 reviews

Whipped Cream
  • ½ cup whipping or heavy cream
  • 1 teaspoon 100% pure maple syrup (optional)
  1. Using an electric mixer whip the cream until stiff peaks form. Whip in the maple syrup if sweetness is desired. Yes, it is that easy.


4.7 from 3 reviews

Chocolate Sauce
  • 1 tablespoon unsweetened powdered 100% cacao
  • 2 tablespoons 100% pure maple syrup
  1. Simply blend the powdered cacao and maple syrup together with a spoon until the mixture looks “wet.” It may take a few minutes to achieve the right consistency.


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84 comments to Recipe: Chocolate Torte with Whipped Cream and Chocolate Sauce

  • Megan

    I made whipped cream today for the first time – seriously, SO easy! A great way to use some leftover cream from making alfredo sauce earlier in the week.

  • [...] if desired: peanut butter, chocolate sauce, chilled espresso, or other frozen fruit…get [...]

  • Christy

    I am wondering…I usually buy Hershey’s brand cocoa…either the sweetened or unsweetened kind. On the ingredients list it just says cocoa. Am I buying the right kind?? I noticed cacao is what is called for in this recipe but I’ve seen other recipes on this site that calls for cocoa and have also seen where lisa uses the special dark kind of cocoa in some other recipes. I guess my question is what is the difference between the cocoa that I’ve been buying and the cacao that’s called for in this recipe? I have looked online and the cacao is pretty pricey so just wanting to see what the big difference is so I know if I should or shouldn’t start buying it. I’m slowly trading out my unhealthy foods for healthier foods in my pantry and this is one I am wondering about. Thank u soooo much!! I LOVE this site and am on it every single day!! We have tried several recipes..including the collard greens we made tonight which was a big hit!

    • Assistant to 100 Days (Amy)

      Hi there. As long as it is an unsweetened cocoa powder you are using the right thing. It is up to you whether you choose a dark variety or not. :) ~Amy

  • Mamacita

    These sound delicious cant wait to try- but I would like to encourage everyone to NOT buy Hershey’s cocoa- they were one of the first, and one of the worst offenders, to begin using chemical additives in their chocolate to make up for not using the more expensive real cocoa butter, and while they are supposedly phasing out the child labor factories, they are guilty of using child labor- there are just better chocolate companies to support!

  • Noelle

    Can one use peanuts instead of pecans and is there a good substitute for dates, as well? I am allergic to pecans and just plain don’t like dates, but love the idea of this so much!

    • Brit

      Noelle, you can try any to use any nut (or peanut) you enjoy eating and just experiment with the recipe to find what works for you. Myself, I rarely have pecans around so I’d use raw cashews. Also, you can use raisins -golden or regular- as a sub for the dates.

  • [...] for me this Saturday. I wanted to make something homemade, and I found the original recipe on (Click for original recipe). While I wouldn’t go so far as to call this treat [...]

  • [...] Real Food Alternative: In case you’ve never tried making your own homemade whipped cream before it’s actually pretty easy…check out the simple instructions at the bottom of this chocolate torte recipe. [...]

  • Becky

    This might be a weird question, but I was wondering if there is a way of making whipped cream without milk (for those of us who can’t have lactose)? Thank you!

  • Assistant to 100 Days (Amy)

    Hi Becky. You can make whipped cream with coconut milk. Here is an example: We would sweeten with maple syrup of honey. ~Amy

  • Felicia

    Do you think I could add cocoa powder to the whipped cream to make it more visually appealing for the whole wheat cookie cake?

  • Kristina

    Soooo delicious and super easy! Now I’m confident I can make the larabars too. Thanks so much for all the hard work, details, research and pictures that you guys put into this site and the food. Been trying several recipes and think I may be addicted to the site. Thanks again for all the great ideas.

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