Chocolate Torte & Chocolate Ganache
Torte:
11⁄2 cups unsweetened cocoa powder
7 Tbsp coconut oil 2 tsp vanilla 1⁄4 tsp cinnamon
1⁄4 cup Amazing Flour Mix (recipe on my blog pages or Pinterest page)
1 cup almond flour 1⁄2 tsp salt 5 large eggs
3⁄4 cups pure cane sugar
Cherry Pie Filling:
4 lbs pitted pie cherries or cherries of choice
1&1⁄2 cups pure cane sugar 3 sticks of cinnamon 1&1⁄2 Tbsp pure almond extract
1 cup water 3 Tbsp tapioca starch (not pearls)
Chocolate Ganache:
1 cup unsweetened cocoa powder
5 Tbsp coconut oil 1⁄2 cup pure cane sugar 1⁄2 cup organic heavy cream
1 cup slivered almonds
To make the torte: in a double boiler over low heat add the 1& 1⁄2 cups powdered unsweetened cocoa powder and coconut oil.
Once the coconut oil is melted and the chocolate is thoroughly incorporated and the mixture is smooth pour the melted carob mixture into an electric mixer and add the vanilla, cinnamon, amazing flour mix, almond extract and salt.
With the electric mixer on high beat air into the batter for 3-4 minutes then pour into a separate bowl and set aside.
In the electric mixer add 5 large eggs and beat on high for 3-4 minutes then add the pure cane sugar and mix for 2 more minutes.
Then slowly and gently fold in the chocolate mixture to prevent deflating the eggs.
Cut rounds of wax paper to line the bottom of two 9 inch cake pans. Divide the Torte batter in half and pour mixture into two 9 inch greased round cake pans.
Bake at 325 degrees for 17-18 minutes NOTE: Allow to cool completely before removing from the pans.
To make the Cherry Pie Filling: in a stockpot add the pitted cherries, sugar, cinnamon sticks, almond extract, and water. Over medium heat bring to a boil. Then reduce the heat and simmer for 15 minutes. Remove the cinnamon sticks.
To make a thickening roux remove 1 cup of the cherry juice and pour it into a separate bowl. Next add the 3 Tbsp of tapioca starch (not pearls) and whisk into the 1 cup of cherry juice until there are no lumps remaining. Then return this mixture into the stock pot.
Bring the cherry mixture back to a boil until the mixture thickens. Remove from heat. This makes 3 pints of Cherry pie filling.
To make the ganache: in a double boiler over medium heat slowly melt the coconut oil and stir in the cocoa powder and pure cane sugar. Stir constantly until the mixture becomes smooth and glossy.
Reduce the heat to low and stir in the heavy cream. Mix well.
To frost the cake, place one layer of the cake onto a plate or cake plate and add one cup of Cherry Pie Filling in the center and spread over the top of the cake round to 1⁄2 inch of the sides (Do not allow the cherry pie filling to go over the edge).
After spreading the pie filling place the second cake round on top.
Pour the ganache over the top of the cake and carefully down the sides of the cake-- smoothing as you go.
Lastly press the almonds into the sides of the ganache covered cake. Allow the ganache to cool and harden.
Amazing flour Mix:
2 cups brown rice flour (gluten free)
½ cup Tapioca Flour
½ cup Arrowroot Flour
1 Tbsp Xanthum gum
Mix well and store in an airtight container