Chocolate Almond Olive Oil Torte
As bakers reading this already know, a torte is a flourless cake.
We've substituted ground almonds for wheat flour, and are using arbequina extra virgin olive oil instead of butter for this recipe. The texture is moist, tender, and somewhat indulgent. The cake itself is not too sweet, which is how we like it. A ganache for finishing is plenty sweet, and if you attempt a mirror glaze...well, that's once again sweeter still.
We decorated the top with some simple chocolate stringing and strategically placed some almond praline. No special cake mold was used, just an 8" round which was trimmed into a heart shape.
Here's the first slice
Note the glaze resting on top of the ganache.