Dark Chocolate–Citrus Zest Torte with Coconut Oil & Cardamom
✨ Rich, flourless, tropical–Mediterranean fusion cake with citrus brightness, deep chocolate, and a hint of spice.
Servings 8
Ingredients
- Torte Base:
- 200 g 7 oz dark chocolate (70% cocoa or higher)
- ½ cup coconut oil melted
- ¾ cup coconut sugar or raw cane sugar
- 4 large eggs separated
- Zest of 1 orange 1 lemon, and ½ lime
- 1 tsp vanilla extract
- ½ tsp ground cardamom
- Pinch of sea salt
- Optional Garnish:
- Shaved dark chocolate
- Candied citrus zest spirals
- Toasted coconut flakes
- Crushed pistachios or almonds
- Edible flowers violets, marigolds, or nasturtiums
Instructions
- Prep & Melt Chocolate:
- Preheat oven to 350°F (175°C).
- Line a springform pan with parchment.
- Melt dark chocolate gently in a double boiler. Stir in melted coconut oil until glossy.
- Build the Base:
- In a bowl, whisk egg yolks with sugar, citrus zests, vanilla, cardamom, and salt until creamy.
- Stir in the chocolate–coconut oil mixture.
- Whip Egg Whites:
- In a clean bowl, whisk egg whites until soft peaks form.
- Gently fold into the chocolate mixture in batches to keep airy.
- Bake:
- Pour batter into the pan and bake 30–35 minutes, until just set (slightly fudgy inside).
- Cool at least 30 minutes before removing from pan.
- Finish & Garnish:
- Dust with cocoa powder or decorate with zest spirals, toasted coconut flakes, or flowers for a tropical–exotic flair.
Notes
🌺 Chef’s Notes & Variations
- Tropical boost: Add 2 Tbsp shredded coconut into the batter for texture.
- Spiced twist: A pinch of chili powder pairs wonderfully with citrus + coconut.
- Lighter serving: Pair slices with coconut yogurt or mango sorbet.
- Celebration-ready: Top with whipped coconut cream infused with lime zest.