This recipe is decadent! Excellent! Ah, the intensity yet elegance of a chocolate truffle dessert👩‍🍳It’s also gluten-free and sugar-free too! Check it out! For more intensity, make a dried-cherry Port sauce and pair with the same Port Vintage!

Torte des fêtes

8 servings / 45 minutes


Dried Cherry Port Sauce

1 cup (250 ml) of Vintage Port

1/4 cup (62.5 ml) of Swerve

1/3 cup (80 ml) dried cherries


4 eggs, beaten

8 oz. of high-quality bittersweet chocolate (Valrhona), chopped

1/2 cup (125 ml) of butter (ambient temperature)


A little zest of an orange and a lemon to enhance the tastes!

3/4 cup (175 ml) of almond flour


1. In a small saucepan, bring Port and swerve to a boil. Then add cherries and let it simmer for a good 5 minutes. Set aside. You will get a nice burgundy colored syrup.

2. Preheat oven to 375ºF (190C) and place grill in center of the oven. Boil 3 cups of water and set aside. It will be for the Torte bain-marie cooking technique.

3. Line an 8-inch (20-cm) layer-cake pan with foil, keeping edges slightly above pan for later grasping; coat foil with butter and almond flour.

4. In a small pan over low heat, melt chocolate with butter. Stir until smooth. Add the spices and the zest. 

5. In a medium bowl beat the eggs until getting a rubban texture (yellow pale homogene texture) and then, add delicately the melted chocolate mixture by folding with a spatula until just combined; add the almond flour and stir. Pour the mixture into lined pan.

6. Place filled pan into a larger pan in order to make a bain-marie. Pour about 1/2-inch of boiling water into outer pan. Bake about 12 to 14 minutes or until edges are raised and centre is just set when gently touched. 

7. Let it cool for 90 minutes. Just before serving, warm up the Port syrup and pour on the sauce over the Torte. 

8. I like to make a quick Chantilly Whipped Cream flavored with vanilla bean but no sugar just for the kick of it! And add some confit orange peels if you have a any in your pantry. It's lovely! you can also find confit orange peel at a pastry shop or at a gourmet shop. Bon appétit!

Find Chef Marie's new cookbook of 100 low-carbs and gluten-recipes absolutely delicious recipes: CHEF MARIE LIFESTYLE FOOD GUIDE! Click here on this link for more details! Bon appétit!