Paleo Chocolate Chestnut Torte

[nverland]

Paleo Chocolate Chestnut Torte
Serves: 12

Ingredients
12 ounces unsweetened chocolate squares or any dark chocolate
½ cup any milk or cream (or full fat coconut milk)
2 cups granulated sugar
½ cup ghee, palm shortening, coconut oil, or any solid fat
4 eggs
1 cup roasted and peeled chestnuts
2 teaspoons vanilla extract
¼ teaspoon sea salt

Instructions
Preheat oven to 350 degrees and grease a 9 inch cake pan.
In a small saucepan, gently melt the chocolate with the milk over low heat.
Transfer mostly melted chocolate to a food processor and add the remaining ingredients. Puree until smooth, a couple of minutes. Taste and make sure the sweetness is to your liking.
Scoop into the prepared pan, smoothing out the top.
Bake for 20-30 minutes until the top looks dry and a toothpick inserted in the center comes back clean.
Let cool, then chill in the fridge for best texture.
You can add a glossy ganache (melted chocolate with coconut milk to thin) and cranberries, but this torte is good by itself. Some tart leftover cranberry sauce on top would be fun too.