Updated: Apr 29, 2020
This chocolaty, caramel-y cake is the perfect recipe to serve a crowd. As long as you’re making the caramel, you might as well make extra and store it in the refrigerator. It’s great to have on hand for making anything, even store-bought goodies and ice cream, taste homemade.
CAKE 3 c. almond flour 1⁄2 c. cacao powder 6 tbsp. coconut palm sugar 4" piece vanilla bean 1⁄4 c. almond butter 20 pitted khadrawi dates or 12 Medjools 1⁄4 c. almond milk
CARAMEL SAUCE 3⁄4 c. plus 2 tbsp. melted cacao butter (see page 27) 3⁄4 c. coconut nectar 1⁄4 c. lucuma powder 1 tsp. butterscotch extract
APPLE FILLING 3 red apples, such as Fuji, cored and cubed 2 tbsp. coconut crystals Juice of 1 lemon
TOPPINGS 1 c. melted raw chocolate (page 32) 1⁄2 c. chopped hazelnuts
CHOCOLATE SAUCE 1⁄4 c. cacao powder 1⁄2 tsp. vanilla bean powder or vanilla extract 1⁄4 c. coconut nectar
Line a 9" cake pan with parchment paper. To make the cake: Place the almond flour, cacao powder, coconut palm sugar, and vanilla bean in the bowl of an electric mixer. Mix on medium speed for 30 seconds. Add the almond butter and mix again until combined. Add the dates and almond milk and mix again for 30 seconds. (This cake can also be made in a food processor but be careful not to overpulse.) Pour the mixture into the cake pan and press with your fingers to make a flat bottom layer approximately 1⁄2" thick. Continue pressing the mixture about 1⁄4" up the sides of the pan. Set aside and make the caramel. To make the caramel sauce: Place the melted cacao butter into a small bowl and add the coconut nectar, lucuma powder, and butterscotch extract. Whisk with a fork until all clumps are gone and the mixture turns a caramel color. If necessary, to keep the sauce fluid, transfer to (or leave in) a heatproof bowl and place over a pot of simmering water (or use a double boiler). Drizzle three-fourths of the caramel over the torte crust, and reserve the remainder for garnish. Set aside and make the apple filling. To make the apple filling: Place the apples, coconut crystals, and lemon juice in a medium bowl and stir until well combined. Arrange the chopped apples over the caramel and top with the raw chocolate and hazelnut toppings. Make the chocolate sauce. To make the chocolate sauce: In a small bowl, whisk the cacao powder, vanilla bean powder, and coconut nectar together. Drizzle over the cake. Drizzle the remaining caramel over the torte. Serve immediately or store in the refrigerator for up to 3 days.