Low-Carb Chocolate Mint Torte

Mint Chocolate TorteWhat is a torte? Just a fancy name for a cake with amazing ingredients, that is all. What makes this cake so good that it deserves the name torte? It is dense, has an intense chocolate flavor and the right amount of mint in the chocolate ganache.

This cake makes 8 large servings.

Chocolate Torte Batter Ingredients
1/2 cup butter, softened
1 and 1/3 cups equivalence of sugar substitute (I prefer to use a liquid stevia)
5 eggs
2 teaspoons sugar-free vanilla extract
1 cup almond flour
1/2 cup coconut flour
1/2 cup dutch processed unsweetened cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup heavy cream

Chocolate Ganache Ingredients
12 ounces sugar-free chocolate, roughly chopped (I prefer the high-end chocolates, your ingredients determine the quality of your final product)
1/2 cup heavy cream
2 tablespoons dutch processed cocoa
1 and 1/2 teaspoons mint extract (look for sugar-free versions and use only the best)
½ cup sugar or sugar substitute ( I prefer liquid stevia, the bitterness is not as prevalent)

Chocolate Torte Directions
Preheat the oven to 350F.
Grease a 9 inch cake round pan and flour with coconut flour.
In a large bowl, cream together the butter and sugar until the mixture is light, fluffy and well incorporated.
Add the eggs one at a time to ensure it is fully incorporated. Add the vanilla to the mixture and beat until combined.
Combine all dry ingredients together and add to the butter mixture alternating between adding the dry ingredients and the heavy cream. Beat until everything is combined together.
Pour the batter into the pan and bake for 50-60 minutes until a toothpick inserted into the center of the cake comes out clean. Keep the pans covered with foil for the first half of the baking to ensure it does not burn or dry out.
Cool the cake for 15 minutes before removing from the pan. Pour the chocolate ganache over the cake and allow it to cool.

Chocolate Ganache Directions
In a double boiler (this is essentially a pan filled halfway with water and you place another pan or glass bowl on top. You do not want the pan on top to touch the simmering water. This will help you melt the chocolate without burning it, you are essentially cooking with indirect heat.)
Combine the chocolate, heavy cream, cocoa and sugar together. Mix until the chocolate has melted and everything has incorporated together. Add the mint extract and butter and continue mixing.


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