We first posted this Flourless Chocolate Walnut Torte at the end of the year in December when the few of you who followed twocarolines.com were about to start your diet.  This is the dessert I dream of when I want the most rich, decadent, mind blowing chocolate treat imaginable.  It’s one of my favorites because it has an impressive presence and taste, but it’s super easy and I always have chocolate, eggs, and walnuts around so it’s become my go to when I don’t have loads of time, but I still want to blow doors with deliciousness.  What really sends it over the top is a tiny little half teaspoon of coarse salt.  If you don’t have any, it’s easy to find at your local grocer and it really pops vs. table salt. How rad are you if instead of the quickest decent dessert on the planet, brownies, you show up with this gorgeous show stopper?  Trust me when I say we just cured you of your most urgent chocolate craving.

For the torte:
1/3 cup unsweetened cocoa powder
1/2 cup + 1 Tablespoon coconut oil
10 ounces bittersweet chocolate chopped (I do about 7 oz bitter and the rest semi-sweet)
1 1/3 cups sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon coarse salt
2/3 cup ground toasted walnuts

For the chocolate topping:
3-4 ounces chopped chocolate (I use the same mix of semi and bittersweet)
2 teaspoons coconut oil
1/3 cup or so of toasted walnuts chopped

1. First toast your walnuts.  I just spread them on a cookie sheet and throw them in while I’m pre-heating my oven, usually takes about 6 minutes for them to be slightly browned and fragrant.  Take them out to cool down while you chop chocolate and prepare your other ingredients – keep an eye on them so they don’t burn.  If you don’t want to toast them, it will still work out, but it does add a noticeable flavor dimension I really enjoy.
2. Preheat oven to 350.  Butter or spray (I use trader joes coconut oil spray) a 9 inch round cake pan.  Line bottom with parchment and spray that too.
3. Melt your 10 ounces chopped chocolate in a heatproof bowl with the oil.  I use a large pyrex and melt it on defrost in my microwave.  You can also melt at full power in 20 second increments (if you go longer you will burn your chocolate), or over a double boiler on a stove.
4. Once melted and smooth whisk in sugar, then eggs one at a time.  Whisk in cocoa, vanilla, and salt.
5. To grind your walnuts, I find a food processor works best, but I’m sure you could do this in a fancy blender too.  Fold ground walnuts into your chocolate mixture and spread batter into pan.
6. Bake until set, about 30-35 minutes.  Let cool at least most the way – try and give it a good hour or two, then run a knife around the edge to loosen and remove from pan.
7. Make the topping: Melt chocolate and coconut oil in the same manner as step 3.  Spread over the top of your cake.  Sprinkle with your chopped walnuts and serve.

Do not refrigerate, this cake keeps very well at room temperature for a number of days.  Also, keep your servings small as this is really rich in the most delightful way.

Recipe adapted from Martha Stewart Flourless Chocolate Torte 2015