Dark Chocolate Raspberry Torte

Ingredients:

4 Tablespoons unsalted butter
1-9 oz. bag dark chocolate chips (Sunspire 65% bittersweet chips)
½ cup unsweetened cocoa powder
4 eggs, beaten
1/3 cup almond, coconut, or soy milk
1/3 cup Raspberry preserves
¼ cup agave nectar or brown rice syrup
1-teaspoon vanilla extract
1/3 cup tapioca flour
½ cup chopped walnuts

Directions:

1. Preheat oven to 300 degrees
2. In a double boiler, melt butter and chocolate chips, stirring regularly. Add agave nectar or syrup and cocoa powder and stir well. Remove from heat.
3. In a separate bowl using electric mixer, mix eggs, milk, raspberry preserves, tapioca flour and vanilla
4. Add chocolate mixture to egg mixture and mix until thoroughly combined
5. Fold in chopped nuts and pour mixture into 9-inch buttered pie plate
6. Bake in oven for 30-35 minutes. Torte will pull back slightly from sides.
7. Remove from oven and cool on rack several hours before serving

* Recommend organic ingredients