Post Update! This week, the internet is abuzz with kosher recipes for Passover, both innovative and traditional. Yet none have been able to catch my eye as much as the ones from Levana Kirschenbaum. Levana is the author of several cookbooks, including The Whole Foods Kosher Kitchen, and she is a well-known chef in the NYC area, offering very popular cooking classes.
While I was inspired by Levana’s Sweet Potato Kugel recipe (sent out in her regular newsletter), I have latched onto a luscious recipe featured in one of her classes. The class theme was “A Seder Feast,” and my recipe of choice (among the six incredible dishes) is the Flourless Chocolate Pecan Torte with Chocolate Glaze, which just happens to be gluten-free, grain-free, and dairy-free too! No more needs to be said, but the recipe of course …
Okay, I have just a little more to say. This is an indulgent recipe! If you are a healthy purist, please see my notes below to experiment with the dessert and make your own healthier variation. This flourless chocolate pecan torte recipe as is, is meant to be a once a year kind of treat, and something that I thought many of my dairy-free readers would enjoy since life can feel less indulgent sometimes when following a special diet.
Special Diet Notes: Flourless Chocolate Pecan Torte
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, peanut-free, optionally soy-free, and vegetarian.
For a soy-free, dairy-free flourless chocolate pecan torte, use a soy-free, dairy-free non-hydrogenated margarine, like the ones from Earth Balance or Nutiva. If you prefer to pass on the margarine, coconut oil or palm shortening should also work well, though you may need to lower the amount that you use and add a pinch of salt.
Sugar Shake-up: If you prefer a less processed sugar option, you can powder an equivalent amount of coconut sugar or evaporated cane juice in a spice grinder, and at it to the recipe in place of the sugar. Coconut sugar will make for a richer and less sweet result.
Are Eggs Optional?: This recipe is pretty reliant on the eggs – I’d be hard pressed to try and substitute them here. If you are someone who confuses eggs with dairy, you’re not alone. See the explanation of eggs here.
- 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
- 12 ounces dairy-free semi-sweet chocolate chopped or 2 cups dairy-free semi-sweet chocolate chips
- 1½ sticks (3/4 cup) dairy-free non-hydrogenated margarine (see notes above for other options)
- Pecan halves, toasted (optional)
- 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.
- 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).