This flourless dark chocolate cake (or torte as I’m calling it) will satisfy your deep dark chocolate cravings and it has a secret healthy ingredient!


My name is Katie, and I am a chocoholic.

I eat chocolate every day. Every. Single. Day.


And I mean The GOOD Stuff.


You know when you buy an over-the-counter medicine and the label says how much of the “active ingredient” is included in the product? Well that’s pretty much how I approach my selection of chocolate. For me, the dark chocolate is the active ingredient, and I want the medicine with the most “active ingredient” in my chocolate. Yeah, it’s that bad…

I don’t mess around with factory diluted mass-produced imitators. I go for the best. Like Lake Champlain Chocolates. I stash this stuff everywhere. Thank goodness the weather has turned a little cooler. I have had one too many melted chocolate bars in the side pouches of my car door…

Lake Champlain Chocolates Sea Salt Caramels

But as you know, I am a healthy eater. 90% of what I eat and what I serve my family is great for you. The trick is, I satisfy my craving for chocolate and have just a bit of the very best quality, and then I go on with my day, satisfied. Whole. Okay, maybe that’s a bit much… but I don’t let it or other treats hold any power over me, and therefore I can indulge a bit, and not over-indulge.

Lake Champlain Chocolates Unsweetened Orgainic Fair-Trade Cocoa


So I am beyond happy to announce that Lake Champlain Chocolates has offered to do a give-away here on Healthy Seasonal Recipes. This is the prize: Organic Fair-Trade Unsweetened Cocoa, which is featured in the below recipe. The brand new 18-piece Revel Chocolates and an Assorted 15-piece Sea Salt Caramel. The rules for entry are below the recipe. Be sure to check back here to see if you won! Also, be sure to check out the LCC website. I helped with the styling for some of the photographs for über talented photographer, Rick Levinson of RL Studio.


For the recipe to accompany this giveaway, I wanted to develop a chocolate torte recipe. I knew I wanted to add pureed prunes. This is an idea I’d gotten from this dense and delicious Eating Well Chocolate Cake recipe. It replaces some of the fat and added sugar and keeps the cake naturally moist. As a result I added no butter or oil and only ½ cup sugar for 8 servings.


On the first test the recipe included a little bit of flour in it. But I felt like the crumb was too cakey and brownie-like. And honestly, I felt like it just diluted the chocolate, so I just took it out. Without it, this torte is so rich and fudgy, it sticks to the roof of your mouth like peanut butter. Now that’s what I call the good stuff.

flourless dark chocolate torte
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Prep Time: 20 minutes

Total Time: 4 hours

Yield: 8 servings

Calories per serving: 217

Fat per serving: 8g

Saturated fat per serving: 4 g

Carbs per serving: 40 g

Protein per serving: 6 g

Fiber per serving: 6 g

Sugar per serving: 26 g

Sodium per serving: 190 mg

flourless dark chocolate torte

Serve dusted with cocoa or powdered sugar with a dollop of whipped cream.


  • 1 cup pitted prunes, about 14
  • 1 cup boiling water, plus more for water bath
  • 1 cup unsweetened cocoa powder, sifted
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 4 large eggs
  • ½ cup sugar
  • 1 tablespoon vanilla extract
  • 3 ounces dark chocolate, finely chopped and melted (see *tip)


  1. Place prunes in a large heat-proof measuring cup or small bowl. Pour 1 cup boiling water over them and allow to soften and cool, about 30 minutes.
  2. Meanwhile, arrange oven rack into the center of the oven and preheat oven to 350 degrees F. Coat a 9-inch spring-form pan with cooking spray. Wrap spring-form pan in a double layer of foil to prevent leaks. Set in a large roasting pan.
  3. Whisk cocoa baking soda and salt in a large bowl.
  4. Puree prunes and their soaking liquid in a blender until smooth. Add eggs, sugar and vanilla and puree until smooth. Drizzle chocolate through feed tube while motor is running and puree until fully combined. Beat in vanilla and the pureed prunes until smooth on medium-low speed.
  5. Pour prune puree mixture into the cocoa mixture and mix with a silicone spatula until completely combined.
  6. Spread batter in the prepared pan. Carefully pour boiling water into the roasting pan, around the spring-form pan to create a hot water bath. Transfer the roasting pan to the oven and bake until puffed, starting to crack slightly and jiggles as a whole when the pan is tilted, 38 to 42 minutes. It will not seem firm like a cake with flour but will firm-up as it cools.
  7. Remove from water bath and carefully remove foil from sides. Cool on a wire rack until room temperature. Chill in refrigerator until cold and firm, about 2 hours. Remove pan sides and slice to serve.


17 g Added Sugars, 106 mg Cholesterol

Tip* To melt chocolate: Place chocolate in a small microwave-safe bowl and microwave in 30-second bursts, stirring between rounds, until the chocolate is about half melted. Remove from the microwave and continue stirring until completely melted.



Lake Champlain Chocolates Give-away Rules

Prize: One 10-ounce package Organic Fair-Trade Unsweetened Cocoa, 18-piece Revel Chocolates and a 15-piece Assorted Sea Salt Caramel shipped directly to your door, furnished by Lake Champlain Chocolates.



How to Enter:
This Giveaway is now closed!