This recipe is fabulous. My friends now expect me to bring this to every get-together, and the ones who are gluten free especially appreciate that this is a dessert they can indulge in. It is so easy to make and turns out amazingly every time. I love trying different combinations of chocolate for slightly different flavor variations, and have served with fresh fruit, ice cream and/or berry compote. Yum! Thanks!
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Leesa, I hate to say it but I wouldn’t use either; monk fruit has a different flavor and coconut sugar I don’t think will dissolve as well. If you want to experiment, coconut sugar would be the closer swap.
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I made this for a family’s dinner. It was great! My grocery store didn’t have any white whole wheat flour, so I used regular white flour. Got requests from the recipe!!
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Do you line entire Springfield pan ir just bottom
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Hi Cindy, the almond extract just gives the torte a subtle almond flavor but it would be fine to replace the almond extract with the vanilla. Enjoy!
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I’m sorry to hear you had trouble, Beverly. I have never experienced leaking with this recipe, but if you know your springform pan is prone to leaks, you could try putting the pan on a sheet of foil and wrapping the foil tightly up the sides. Making sure it is put together correctly and it’s snug and tight when closed. Hope this helps!
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What did I do wrong? The matter leaked out from my pan around the bottom. Had to pour it out and cut large parchment and line up around the pan walls? Was a mess but the torte survived.
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Great to hear! Thank you BillinStL!
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Save yourself a lot of headaches and aggravation Jennifer … you can buy precut 9″ round parchment paper from Amazon and other kitchen supply vendors. Worth every penny!
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The temp, 375⁰ is too high. After 28 mins I had a charred brick. Made it a second time with better results with oven temp at 350⁰. Completely done after 30 mins.
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Hi Eileen, I haven’t tried it myself but others have used country crock plant butter with great success. Enjoy!
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Yes Jo, it will be fine! I like to keep it in the fridge if I’m going to be storing overnight, but for serving, it tastes great at room temp.
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I feel obligated to tell you that I just finished making another torte for my bf (okay, and for myself too, if we’re being honest). We LOVE this served cold :)
If there was a Nobel Prize for baking, this recipe would take the cake (pun totally intended)!
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Sue, first of all I LOVE that you travel with a springform pan! As far as the mixer, the beauty of this cake is that all you need is a wooden spoon. Just stir away, and you will be good to go. I hope you enjoy it!
Haha! LOVE IT! Thank you Jennifer!
This recipe is fabulous. My friends now expect me to bring this to every get-together, and the ones who are gluten free especially appreciate that this is a dessert they can indulge in. It is so easy to make and turns out amazingly every time. I love trying different combinations of chocolate for slightly different flavor variations, and have served with fresh fruit, ice cream and/or berry compote. Yum! Thanks!
Leesa, I hate to say it but I wouldn’t use either; monk fruit has a different flavor and coconut sugar I don’t think will dissolve as well. If you want to experiment, coconut sugar would be the closer swap.
I made this for a family’s dinner. It was great! My grocery store didn’t have any white whole wheat flour, so I used regular white flour. Got requests from the recipe!!
Do you line entire Springfield pan ir just bottom
Hi Cindy, the almond extract just gives the torte a subtle almond flavor but it would be fine to replace the almond extract with the vanilla. Enjoy!
I’m sorry to hear you had trouble, Beverly. I have never experienced leaking with this recipe, but if you know your springform pan is prone to leaks, you could try putting the pan on a sheet of foil and wrapping the foil tightly up the sides. Making sure it is put together correctly and it’s snug and tight when closed. Hope this helps!
What did I do wrong? The matter leaked out from my pan around the bottom. Had to pour it out and cut large parchment and line up around the pan walls? Was a mess but the torte survived.
Great to hear! Thank you BillinStL!
Save yourself a lot of headaches and aggravation Jennifer … you can buy precut 9″ round parchment paper from Amazon and other kitchen supply vendors. Worth every penny!
The temp, 375⁰ is too high. After 28 mins I had a charred brick. Made it a second time with better results with oven temp at 350⁰. Completely done after 30 mins.
Hi Eileen, I haven’t tried it myself but others have used country crock plant butter with great success. Enjoy!
Yes Jo, it will be fine! I like to keep it in the fridge if I’m going to be storing overnight, but for serving, it tastes great at room temp.
I feel obligated to tell you that I just finished making another torte for my bf (okay, and for myself too, if we’re being honest). We LOVE this served cold :)
If there was a Nobel Prize for baking, this recipe would take the cake (pun totally intended)!
Sue, first of all I LOVE that you travel with a springform pan! As far as the mixer, the beauty of this cake is that all you need is a wooden spoon. Just stir away, and you will be good to go. I hope you enjoy it!