Double Chocolate Flourless Torte
1 cup dark chocolate (4 one-ounce squares)
1/2 cup almond flour
1/4 cup cocoa powder
1/2 teaspoon salt
1/3 cup agave nectar
1/2 cup oil
Preheat oven to 350 degrees.
Break up the squares of dark chocolate a little bit (I used unsweetened baking chocolate and still thought the recipe was too sweet) then place in food processor and pulse until coarsely ground. Remove 1/2 of the ground chocolate for later.
Add in almond flour, cocoa powder, and salt and combine for a couple more seconds in food processor. Add eggs to food processor and pulse again, then add in agave, oil and orange zest. Combine until smooth. Add the remaining 1/2 cup of chocolate pieces back to the mixture and stir briefly.
Transfer batter into a well greased 10 to 12 inch round pan. Bake for 20 to 25 minutes or until it passes the tooth pick test.
Adapted from a recipe on Elana's Pantry.