I took a flourless chocolate torte recipe and adapted it with better ingredients.  Nothing like maple syrup instead of sugar!  Maple syrup is my preferred baking sweetener.  From my experience and from reading about it, maple syrup is much less problematic than sucrose.

We have an excess of eggs from our chickens right now so that was an incentive to making a torte.  Also, I added a few things–some ground flax and a little arrowroot to assist with the excess liquid of maple syrup replacing the sugar.  The result was a moist, just dense enough, and sweet dessert that holds together well.  It does not need icing but for special occasions it would be delicious with whipped cream topped with some fresh berries.

3/4 cup 85% cacao chocolate chips

1/2 cup ghee

3/4 cup maple syrup

4 eggs, separated

1/4 cup cocoa powder

2 Tbsp. ground flax seed

1 Tbsp. arrowroot flour

1/2 tsp. salt

1 tsp. vanilla extract

Grease a pan (I used a 9 inch pyrex pie pan) with some ghee and line the bottom with parchment paper.

Melt ghee and chocolate chips in a metal bowl over very low heat, stirring regularly until melted.  Stir enough to prevent burning on the bottom.  Remove from heat and add maple syrup, cocoa powder, salt, ground flax, arrowroot and vanilla and blend very well.

Beat egg whites in a separate, clean bowl with clean beaters until stiff peaks form.  Then use the mixer to beat the egg yolks in a separate bowl.  Add the beaten egg yolks to the chocolate mixture.  Beat with the mixer until very well blended.  Fold in the egg whites gently until the mixture is homogenous.  Transfer to the prepared baking pan.  Bake in a 350 degree F pre-heated oven until just set.  Do not over-bake or the torte will be dry.  Check every few minutes after about 20 minutes.  As soon as a knife comes out clean in the center of the torte, remove from oven.  Let cool before serving.