Chocolate Cardamom Olive Oil Torte Recipe
Chocolate Cardamom Olive Oil Torte
Topped with Apricots and Pistachios
I absolutely love this Chocolate Cardamom Olive Oil torte. It is the perfect base for whatever fruit is in season. I’ve made this torte with plums, pears, blackberries, and here, apricots. I tend to change up the nut as well. Try plums + almonds or blackberries + walnuts. I’ve never found a version of this torte I haven’t liked. AND it’s gluten-free!
I find that I actually enjoy this torte the most the day after baking it. Plan ahead if possible.
The original recipe comes from the very talented Sasha over at TENDING the TABLE - head over there to snag the instructions.
Ingredients
¾ cup bittersweet chocolate chips
⅔ cup Olive Oil
¾ cup coconut sugar
1 ¼ cup almond meal
3 eggs | divided
1 teaspoon vanilla
¼ teaspoon salt
¼ teaspoon ground cardamom
4 apricots | thinly sliced
½ cup pistachios | chopped
Instructions
Head over to TENDING the TABLE by the wildly talented Sasha to snag the instructions for this torte.
For this version, just substitute the fruit from pears to apricots and hazelnuts to pistachios. Though, I highly recommend trying this with pears when they are in season. It’s amazing.
