Double Chocolate Orange Torte
Yield: 4
| prepPreheat oven to 350°F / 175°C | |||||
| prepOil an 8 inch springform pan | |||||
| 115 g chocolate chips | Pulse chocolate chips until coarsely ground | Pulse in almond flour, cacao & salt | Pulse in eggs, agave, oil & zest until smooth | Stir in second chocolate chips | Transfer to pan, bake 350°F / 175°C, 25–30 min |
| 50 g blanched almond flour | |||||
| 25 g cacao powder | |||||
| ½ teaspoon celtic sea salt | |||||
| 3 large eggs | |||||
| 120 ml agave nectar or honey | |||||
| 120 ml grapeseed oil or palm shortening | |||||
| 1 tablespoon orange zest | |||||
| 115 g chocolate chips | |||||
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