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July 17, 2010
91 Comments

Chocolate Torte with Whipped Cream and Chocolate Sauce

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

 

Chocolate Torte with Whipped Cream and Chocolate Sauce

Course: Dessert
Prep Time: 10 minutes
Servings: 4 cakes

This makes about 4 cakes, or 12 - 14 truffles.

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Ingredients

Instructions

  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 cocoa. 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 1/2" 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!

 

Click here for the whipped cream recipe

Click here for the chocolate sauce recipe

 

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Reader Interactions

91 Comments

  1. I just used the choc sauce to make choc milk and the kids loved it! Delish! Every monday is choc milk night. I have been using the organic ah!laska syrup. It is made of evap cane juice, cocoa pwdr, xanthem gum to thicken vanilla and citric acid. What do you think of the cane juice? Also what abt agave syrup as a substitute?

    Reply

  2. i made these tonight, and my 1 year old was in heaven!!! We’ve been eating Lara bars for weeks, and now we can make our own!

    Reply

  3. WINNER WINNER CHICKEN DINNER!!!! This was sooooo good! Man, I am really loving the fact that I can eat butter and lard on the 10 day real food journey!!!

    Reply

  4. Oh my these are amazing! I was lucky enough to try at a friends house today! She told me about your site and I simply love everything! Have made banana bread and breakfast cookies…wonderful! Cannot wait to get some dates!

    Reply

  5. Thanks for posting! Here is another great “whipped cream” recipe to top the chocolate torte or to use as fruit dip:

    – 1 can FULL FAT coconut milk (usually in the Asian food section at the store), chilled in fridge overnight
    – stevia or xylitol (grounded to a powder in a coffee grinder or food processor)

    Once the can is chilled, the coconut solid separates from the liquid. drain the liquid and put the solid in a bowl. Add stevia or xylitol to your sweetness preference and stir until smooth.
    *optional – add vanilla or chocolate protein powder

    Reply

    • I don’t think it would be the same w/o nuts…but if you have allergies you could try sunflower seeds instead.

      Reply

    • I have not tried another nut, but go for it (maybe even do a mix of the other two). I bet it would be good!

      Reply

  9. I am allergic to cocnut- any other suggestions as a substitute? Your picture looks so pretty with the three versions. :)

    Reply

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