… something that looks impressive on the table, is weak-in-the-knees delicious, and healthy enough to enjoy without guilt. Does such a thing even exist?

Yes, it does! And here it is:

Laura’s Holiday Chocolate Torte


paleo-flourless-chocolate-cake-4This decadently rich chocolate dessert has very little sugar, and no wheat or other grains, so it’s gluten-free. My dear friend Laura Miklowitz made one of these for my birthday last year, and I’m still thanking her! For holiday occasions, I serve it on a pedestal plate and decorate it with a very light dusting of powdered sugar and a few small holly leaves and berries. You can use fresh mint, raspberries, nuts or other decorative touches at other times of the year.



1 2/3 cup dark chocolate chips

3/4 cup unsalted butter

1/4 cup unsweetened cocoa powder

1/2 tsp almond or hazelnut extract

5 large eggs

1/4 cup turbinado sugar, equivalent stevia (check label), or real maple syrup

Optional: toasted slivered almonds and/or pomegranate seeds


  1. Preheat oven to 350. Coat a 9” spring-form pan with butter; line bottom with parchment paper and butter the paper. (This recipe serves a crowd, so for a smaller group you can use two smaller pans and freeze one for later.)


  1. Melt & stir chocolate and butter in a medium saucepan over low heat until smooth.


  1. Whisk in cocoa. Cool 10 minutes.


  1. Beat eggs and sugar with electric mixer at high speed until thickened, about 6 minutes.


  1. Add extract and fold in the chocolate mixture. Pour batter into prepared pan.


  1. Bake about 42 minutes until cake is dry and cracked on top. A tester inserted in the center should come out with moist batter. Cool in pan on a rack for 1 hour.


  1. Remove spring form, place a plate on top of the torte and carefully turn the cake over onto the plate. Remove from pan and discard the paper. Let cool completely.



1 cup semisweet or milk chocolate chips

1/4 cup unsalted butter

1 T. fruit preserves (pear, fig, raspberry…)


  1.  Stir chips and butter in small pan over low heat until smooth, just a few minutes.

2. Whisk in one Tablespoon preserves.

3. Cool 15 minutes, then pour in center of torte and smooth over surface with spatula. You may sprinkle toasted slivered almonds over torte while still warm. Refrigerate uncovered until glaze is set. (Can be made and refrigerated up to 3 days in advance.)


Serve torte at room temperature. Cut in small slices (remember, it’s rich!) wetting the knife with each cut. Freezes well and keeps up to one month. To divide the batter into two tortes, use one 5.5 “ springform pan and one 7” pan.





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