Flourless Chocolate Pecan Torte with Dairy-Free Chocolate Glaze
 
Prep time
Cook time
Total time
 
Author:
Serves: 16 servings
Ingredients
Flourless Chocolate Pecan Torte:
  • 1½ cups dairy-free semi-sweet chocolate chips
  • 2½ cups pecans
  • 1¼ cups sugar (see notes above for sugar options)
  • 2 sticks (1 cup) dairy-free non-hydrogenated margarine (see notes above for other options)
  • 2 tablespoons brandy
  • 6 eggs
Dairy-Free Chocolate Glaze:
Instructions
For the Flourless Chocolate Pecan Torte:
  1. Preheat your oven to 375ºF.
  2. Melt the chocolate at very low temperature, or carefully in a microwave in 15 to 30 second intervals - do not overheat.
  3. Grind the nuts with a little of the sugar in a food processor until fine but not greasy.
  4. 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.
  5. Pour batter into a greased and floured* 10-inch springform pan and bake 30 minutes. Let cool.
For the Dairy-Free Chocolate Glaze:
  1. Melt the chocolate and the margarine on a very low flame or in a microwave.
  2. Dip the bottom of each pecan halve (if using) in the melted mixture. Place on a plate and refrigerate.
  3. Spread the remaining chocolate mixture evenly on the cake.
  4. 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