Triple-Chocolate Date Torte (and its gluten free!) by Rebecca Katz
Are you looking for delicious? I have just the thing for all of you chocolate lovers.
Rebecca Katz was the first anti-inflammatory chef and cookbook author that I discovered as I entered my study of integrative medicine. I purchased her cookbook Cancer Fighting Kitchen thinking it might be helpful for a patient. Little did I know, it would be for me when I was diagnosed with breast cancer. I wanted to nourish my body with healing, delicious food and Rebecca had so many answers. I have to admit, I am a total fan and now have all of her cookbooks!
I love to cook beautiful, delicious food. I love to eat it and I love to share it with others. If you are looking for a delicious, antioxidant filled dessert, give Rebecca Katz’s Triple Chocolate Torte a try. It is filled with omega 3 rich walnuts and olive oil, antioxidant rich 70% cacao, fiber filled dates, and blood sugar lowering cinnamon. It comes together quickly and bakes in 20 minutes. If you don’t have an 8 inch springform pan, don’t worry. You can use an 8” round cake pan.
When you pull this beautiful cake out of the oven, the smell will fill the house. Let it cool. Pour yourself a cup of tea and enjoy! Even better, share it with loved ones and savor deep nourishment. Check out the recipe below!
Best,
Lynda Sherland CRNP, FNP-C & the PIM Team
Triple-Chocolate Date Torte
The Longevity Kitchen, Rebecca Katz
Ingredients
½ c pitted dates (about 3 oz) cut into quarters
½ c water
2 tablespoons dark maple syrup
½ teaspoon cinnamon
¼ cup walnuts
1 cup almond flour
1 tablespoon natural, unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
3 tablespoons extra-virgin olive oil
2 organic eggs
2 teaspoons vanilla extract
3 ounces dark chocolate (68-75% cacao content), finely chopped
1 tablespoon cacao nibs, sliced almonds, or a combination
Directions
Preheat oven to 350 degrees. Lightly oil the bottom and sides of an 8 inch springform pan and line the bottom with a round of parchment paper. Put the dates, water, maple syrup, and cinnamon in a small saucepan and bring to a boil over high heat. Decrease the heat to low and simmer, stirring often until the dates are tender and the water is absorbed, 5 to 7 minutes. Set aside to cool.
Put the walnuts in a food processor and pulse just until finely ground. Be careful not to over process, or the walnuts will turn into an oily, sticky paste.
Put the ½ cup of ground walnuts in a large bowl (no need to clean out food processor). Store and leftover walnut meal in a resealable bag in the freezer for another use. Add the almond flour, cocoa powder, baking soda, and salt and toss and crumble with your fingers until the ingredients are completely combined and the mixture lump free.
Pulse the date mixture in the food processor and process until smooth. With the motor running, slowly add the oil, then the eggs, one at a time, and finally the vanilla, stopping to scrape down the sides of the work bowl once or twice. Add to the walnut mixture and stir with a rubber spatula. Fold in the chopped chocolate.
Pour the mixture into the prepared pan and shake gently to spread the batter evenly. Sprinkle the cacao nibs over the top. Bake for 20-25 minutes, until the top is a bit puffed up and toothpick inserted in the center comes out clean. Let the torte cool completely before removing the sides of the springform pan. Makes 8 servings.