Go Back Email Link
–+ servings
piece of low carb elderberry chocolate torte sitting on a plate

Low Carb Elderberry Chocolate Torte

Homestead Lady
This easy flourless chocolate torte is not only gluten free and low carb, but it's also made deliciously healthy with elderberry-infused cream and farm-fresh eggs.  This is the best herbal plated dessert recipe you'll ever find! 
Print This Recipe Pin This Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Resting Time 30 minutes
Total Time 2 hours 5 minutes
Course Healthy Recipes
Cuisine Dessert
Servings 8 Servings

Ingredients
  

  • 1/2 Cup Butter
  • 1 Cup Dried Elderberries
  • 2/3 Cup Organic Cream
  • 2/3 Cup Allulose, or Other Low Carb Sugar
  • Pinch Sea Salt
  • 8 Eggs
  • 12 oz. Organic Baking Chocolate
  • Unsweetened cocoa for dusting

Instructions
 

  • Preheat oven to 350F/175C.
  • Butter the sides of a 9-inch springform pan. Line the base with parchment paper. Do NOT skip this step or your chocolate torte will stick and be difficult to plate.
  • In a small saucepan, mix the berries, butter and cream. Bring the mixture to a simmer over low/medium heat. Simmer softly for about 15 minutes, or until the mixture smells slightly of berries. Stir constantly to avoid scorching.
  • Remove the pan from the heat and strain the berries from the cream mixture. Save the elderberries for our Elderberry Granola Bars linked in the article. Or, compost the berries.
  • Use the whisk attachment of your mixer to beat the sugar, salt and eggs on high speed. Mix until it becomes very thick and pale. The mixture will be thick and silky.
  • Use the double boiler over low heat to combine the cream mixture and the chocolate. Stir as the mixture melts until it has completely done so - it will look glossy. Remove from the heat once melted.
  • Add a bit of the chocolate mixture to the egg mixture to temper the eggs and prevent them from "scrambling" in your torte. Fold the rest of the chocolate mixture into the egg mixture in 1/3 increments. Do NOT over-mix but continue to fold until evenly combined.
  • Pour the mixture into the springform pan and bake for 35-40 minutes. Bake until the gloss disappears from the torte top and only the center jiggles slightly when gently moved. It will set up once cooled. Do NOT overbake.
  • To plate the chocolate torte, allow to cool for at least 30 minutes. Run a knife gently around the inside of the pan walls. Remove the outer ring with caution. If your torte is completely cool and you're confident it's solid, you may run a knife underneath the torte and remove it from the pan bottom. Or you may leave it on the pan bottom and put it on your favorite cake stand.
  • Dust with cocoa before serving. You may also whip cream and place a dollop on individual pieces of torte, dusting with cocoa afterwards.

Notes

The cyanide compounds that are present in elder berries degrade at temperatures over 78°F/26°C.
If you're new to baking or if your oven is new to you, you may need to vary the bake time a bit.
If you overbake the torte a bit in your desire to get the middle baked through, don't worry. The top will be a little brittle if you overbake it, but it will still be delicious. Just don't burn it!
 
Tried this recipe?Let us know how it was!