Decadent Chocolate Torte

Decadent Chocolate Torte is a special dessert. Amazing combo of ingredients and you will think it is from the ritziest of restaurants. You can make it!

Decadent Chocolate Torte is a very special dessert.  You will not believe the amazing combination of ingredients.  There are rich deep chocolate flavors that you will think came from the ritziest of restaurants.  But …. you can make it!  One necessity is a springform pan.  The steps are simple and I think I need to say it is foolproof.  Follow the instructions – take your time – and witness the outcome of a dessert that will be memorable for all – forever.  It may seem like I am laying it on really thick but, I’m not!  I really want you to make this recipe and see what a great baker you are.

Decadent Chocolate Torte

Prep Time: 35 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 15 minutes

Yield: 8 to 12 slices

Serving Size: 1 slice

Decadent Chocolate Torte


1 cup Pitted Dates

1 cup coffee liquor such as Kahlua

2 teaspoons Instant Coffee Granules

1 cup Coconut Sugar

1 cup almond milk

1/4 cup Coconut Oil plus 2 Tablespoons

1 teaspoon vanilla extract

1-1/4 cup whole wheat flour

1/4 cup Unsweetened Cocoa

1 teaspoon Baking Soda

1/2 cup melted Semi Sweet Chocolate Chips


You need a Springform Pan that measures 9" to 10-1/4". I used a 10-1/4" one. The torte will just be taller if it is smaller.

Cut a circle to fit inside the springform pan. The way I do this is that I lay the springform pan insert on the parchment paper and draw around the edge. Then I cut right inside of the line.

Place the parchment round inside the springform pan. Brush the paper lightly with some coconut oil.

In a small saucepan add the coffee flavored liquer and the dates. Cook over low heat for 20 minutes.

Stir in the instant coffee granules when the liquid is hot.

Take off heat and let cool.

When cooled - puree in a food processor until smooth. It does not have to be completely smooth but very close.

In a large bowl mix the pureed date mixture, coconut sugar, almond milk, coconut oil and vanilla.

In another bowl sift the flour, cocoa and baking soda together.

Stir into the date mixture until well mixed.

Pour into the prepared springform pan and bake at 350 degrees for 30 to 40 minutes.

If you use a smaller pan, like 9", you should go to the 40 minutes.

Remove from oven and let cool in the pan for 10 minutes.

Remove the sides of the pan and let cool on a rack.

Melt the chocolate in a microwave for a few seconds. Stir and heat in the microwave a few more seconds. Keep a very close eye on the chocolate because it can burn.

It does not have to be completely melted because the chocolate will continue to melt in it's own heat as it sits a minute.

Spread the chocolate in the center of the top of the cake in a nice circle.

After the chocolate cools a bit - take a spoon and with the back of the bowl - tap the chocolate and pull up into little peaks. They will hold themselves up.

This is very rich and decadent, as I have said, and you can cut the torte into 12 slices but we indulge sometimes and only get 8 slices. A restaurant would get 12 slices out of it.

Yes, you can freeze this torte.


After the cake has cooled you may freeze the cake or leftovers pieces in any of the methods shown in my article

It will defrost quickly so it really doesn't take any planning.
 Decadent Chocolate Torte is a special dessert. Amazing combo of ingredients and you will think it is from the ritziest of restaurants. You can make it!


Decadent Chocolate Torte — 45 Comments

  1. OMG. I just baked this cake for my mom’s birthday… still standing in the kitchen eating it and it’s absolutely amazing! So chocolatey. So moist and rich. It’s a hit! Everyone loves it and is marveling over the recipe. Thanks so much! Love your blog -B

  2. This looks so wonderful! Are the semi-sweet chocolate chips dairy-free? What do you think could be substituted for the coconut ingredients (allergic to coconut).

    • Yes, you need to buy the dairy free vegan chocolate chips at natural food stores or on the internet. Enjoy Life is one. You can use any oil you like instead of the coconut oil. Sugar can be used (not sugar cane to keep it vegan).

    • Hi Sarah, Kahlua does have sugar. Kahlua says their regular coffee liqueur is vegan so I believe the sugar ingredient is made from beets not sugar cane. I make my own coffee liqueur (really easy) so I use that. I am putting it on the blog soon so you could make your own and control the ingredients. I will link it in this recipe.

  3. Hi, looks great! One small question, What type of dates should be used ? Some are sweetened,some are dry dates, can you give me a hint ? I don’t think I will be able to find th e coconut sugar, what can I use as a substitute for ? Cant wait to try it ! Thanks

    • Thank you so much. I used Deglet but Medjool would be great too. They are the so called dried pitted ones but they still have a lot of sticky moisture in them. Regular granulated sugar works great too.

  4. Hi Ginny, this looks absolutely amazing, got to make it asap! Is it possible to use a gluten free flour instead such as buckwheat? Thanks

  5. Looks yummy! If I wanted to make this gluten free, what flour would you recommend? Is it a 1:1 ratio for a gluten free flour? Ta!

    • The easiest way is to buy a gluten free flour mix that matches whole wheat flour 1:1. I think all grocery stores have that now. If you want to mix your own – this mix matches 1 cup of whole wheat flour; 1/4 cup soy flour, 1/4 cup tapioca flour, 1/2 cup brown rice flour and 1 teaspoon Xanthum Gum or Guar Gum.

  6. This cake looks amazing. I would really like to use it as a birthday cake but my boyfriend is an alcoholic.

    Do you think I could leave out the liquor?

    • Yes, you don’t need the liquor. A strong cup of coffee with a touch of cocoa powder will do the trick. Make sure it is not over a cup measure when you add it to the cake. He will love it!

  7. Great recipe! Thank you for sharing. Any idea how many calories are in a slice if cut into 12 slices? Thank you!

  8. This came so perfectly amazing!!!!! WOW!!!!!!!!
    I used water instead of liquor because we dont drink it at all, and homemade chocolate on top YUUUMMMMMMM!!!!!!

  9. I made this last night for guests and it was a huge hit. I did made a few changes – olive oil instead of coconut oil, self-raising wholemeal flour, and a cup of espresso coffee and a splash of rum essence instead of the instant coffee and kahlua. Very happy guests.

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