1½ sticks (3/4 cup) dairy-free non-hydrogenated margarine (see notes above for other options)
Pecan halves, toasted (optional)
Instructions
For the Flourless Chocolate Pecan Torte:
Preheat your oven to 375ºF.
Melt the chocolate at very low temperature, or carefully in a microwave in 15 to 30 second intervals - do not overheat.
Grind the nuts with a little of the sugar in a food processor until fine but not greasy.
Cream remaining sugar and margarine in a mixing bowl until light and fluffy. Add the melted chocolate and mix just until combined. Add the brandy and eggs and process a few more pulses. Fold in the ground nuts with a spatula.
Pour batter into a greased and floured* 10-inch springform pan and bake 30 minutes. Let cool.
For the Dairy-Free Chocolate Glaze:
Melt the chocolate and the margarine on a very low flame or in a microwave.
Dip the bottom of each pecan halve (if using) in the melted mixture. Place on a plate and refrigerate.
Spread the remaining chocolate mixture evenly on the cake.
Decorate the edges with the dipped pecan halves (if using).
Notes
* To keep this dessert completely flourless, you can line the pan with parchment paper instead, or use sugar, cocoa powder, or starch to "flour" the pan. For simple gluten-free needs, rice flour is another good option to flour the pan.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-flourless-chocolate-pecan-torte