Bangladesh Artisans

cakeI’m the assistant manager at Ten Thousand Villages on Henderson Highway in Winnipeg. I believe Fair Trade is important, and I want to share a recipe with you that incorporates some delicious Fair Trade ingredients we sell at our store!

A “flourless chocolate torte” sounds like it would be hard to make – but trust me, it’s actually quite easy.

Shortly after my husband and I were married two years ago, we decided to have some friends over to our apartment for a get-together. Being the new bride that I was, I wanted to impress my friends and family with a glorious dessert.

I had recently tried an amazing flourless chocolate torte at a local restaurant here in Winnipeg and absolutely fell in love with it. So I googled the recipe to see if I could find it. Sure enough, I discovered a recipe that looked quite similar. After tweaking it a bit to make it more Fair Trade-friendly, I came up with the perfect recipe! It was a hit among my friends, and it’s been a favorite in my family ever since! It’s gluten-free, vegetarian-friendly, and it uses some great Fair Trade products you can pick up at your local Ten Thousand Villages store. I hope you’ll give it a try. I promise… you’ll love it!

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FT ingredients
Total time to prepare: 1 hour (20 minutes to prepare, 40 minutes to cook)
Yield: 8 to 10 servings
Level: EasyYou will need:

Start out by preheating your oven to 350°F. Lightly butter the bottom and side of a 9” spring form pan.Combine the baking chocolate and butter in a double boiler. (If you do not have a double boiler, like me, simply put several inches of water on the bottom of a large pot, and put a smaller pot inside with the ingredients.)Let the water come to a simmer, and stir the butter and chocolate until melted and combined.Remove bowl/second pot from heat and let it cool slightly.
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Melting chocolate,butter
Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high until pale and thick. This will take approximately 5 to 8 minutes.
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Beating eggs
Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest.
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Cake 2
Pour the batter into the prepared pan and bake until the top is no longer shiny, barely jiggles, and a toothpick comes out clean – about 35 to 45 minutes.
Transfer to a rack and let it cool completely in the pan. Remove the spring form ring and transfer to a platter. Dust with cocoa powder and cinnamon. When serving, add a dollop of whipped cream and a couple raspberries to each piece to garnish.
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Nature’s Gift Canister Tanzanian Medium Roast Coffee Beans Recycled Aluminum Tray





















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