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Luscious flourless chocolate cake is a staple dessert for people who follow a gluten-free diet. Many of these cakes rely on butter for richness, but the secret to this dairy-free recipe is coconut oil. If you serve the cake chilled, it tastes even fudgier. Martha made this recipe on "Martha Bakes" episode 810.

Source: Martha Stewart Living, April 2014
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  • SaraMarie518
    8 APR, 2018
    This recipe was perfect for Passover, and multiple people told me that it was the best thing they ate over the whole holiday. Usually, my Passover-friendly recipes (even the ones we like) are relegated to the week of the holiday only, but this is one that I'll be making year-round. The coconut oil really is a must: I initially tried making it with cottonseed oil, and it was edible, but nothing special. When I ran out of walnut pieces, I topped with almonds, which was also delicious.
    Reply
  • heatherbreakin
    19 FEB, 2018
    excellent, simple, rich and delicious. a total win! like a fudgy brownie cake.
    Reply
  • dpcaricoearthl
    15 FEB, 2016
    This recipe is a complete failure. The only substitution I made in the ingredients were pecans instead of walnuts, and canola oil instead of coconut oil. Yet what I ended up with was dense and heavy, underdone (gooey and sticky) in the center, yet overdone (hard, dense, brittle) around the edge. To call it a "torte" is absurd. As a basis for dense, chewy brownies, maybe. It certainly is chocolatey! But the Martha Stewart chefs should be ashamed.
    Reply
    • karenmg_rn
      14 FEB, 2018
      Please note that the recipe has been corrected, as the ground toasted walnuts were previously listed twice.
    • MS10384595
      28 JAN, 2018
      This recipe needs to be followed to the T. Coconut oil has different properties than canola oil, and is critical to this recipe. When made with the ingredients the recipe calls for this is truly a wonderful delicacy.
    • lauriecagl11533
      24 DEC, 2017
      Ground toasted walnuts are listed TWICE on recipe...so should it be a total of 1/2 cup + 2 T, or is it 1 cup + 4 T? HELP! Ingredients out and ready to start cooking...but don't want to mess it up!
  • iwhistgmailco
    26 JUL, 2016
    I made this recipe 10 years ago for my brother's 50th. It was amazing, everyone loved it. I am about to make it again for his 60th! The walnuts really are essential as is the coconut oil. Canola oil won't do at all as it is genetically modified, and other nuts may be alright but walnuts have the bite this cake needs.
    Reply

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