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Decadent Chocolate Torte if one exotic layer with a chocolate topping. A single slice is pulled out and sitting in front.
5 from 6 votes

Decadent Chocolate Torte

Decadent Chocolate Torte has an amazing combination of ingredients!
Course Dessert
Cuisine Cake
Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings 10 Servings
Calories 335kcal


  • 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 olive oil
  • 1 teaspoon vanilla extract
  • 1 1/4 cup whole wheat flour
  • 1/4 cup Unsweetened Cocoa
  • 1 teaspoon Baking Soda

For the Frosting!

  • 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 liqueur 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, 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.


Serving: 1Slice | Calories: 335kcal | Carbohydrates: 53g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Sodium: 177mg | Potassium: 247mg | Fiber: 4g | Sugar: 34g | Vitamin A: 20IU | Calcium: 53mg | Iron: 1.6mg