Flourless chocolate torte

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For the chocoholics of the world, this torte is as decadent as it gets. There’s nothing quite as satisfying as cutting into a fudgy wedge of rich chocolate. The almond flour adds substance and structure to the torte without any gluten. Plus, the lime works wonders to bring out all of the subtle nuances of whatever chocolate you choose to use (hint, hint: don’t cheap out; use the good stuff). 

300 g dark chocolate (70%)
3/4 cup butter
6 large eggs
1¼ cup brown sugar
1 lime, juice and zest
2/3 cup ground almonds, ground hazelnuts would also work

Preheat oven to 350 F.

Bring a pot of water to a boil over medium-high heat. Place a bowl (wider than the opening of the pot) over the pot and add chocolate and butter to the bowl. Stir until melted. Remove from heat. Alternatively, you can melt the dark chocolate and butter together in the microwave (it’s faster and you dirty less dishes). Let cool slightly at room temperature.

In a separate bowl, whisk together eggs, brown sugar, lime juice, zest, and almonds.

Add the cooled chocolate mixture to the egg mixture and mix until well incorporated.

Pour the batter into an 8-inch spring form pan lined with parchment paper. Bake until the centre of the torte doesn't jiggle anymore, about 40 minutes.

Allow the torte to cool to room temperature before refrigerating. Chill for at least 2 hours prior to slicing and serving. Fresh berries and a dollop of cream are the perfect accompaniment.