You need a Springform Pan that measures 9″ to 10-1/4″. I used a 10-1/4″ one. The torte will just be taller if it is smaller.
Cut a circle to fit inside the springform pan. The way I do this is that I lay the springform pan insert on the parchment paper and draw around the edge. Then I cut right inside of the line.
Place the parchment round inside the springform pan. Brush the paper lightly with some coconut oil.
In a small saucepan add the coffee flavored liqueur and the dates. Cook over low heat for 20 minutes.
Stir in the instant coffee granules when the liquid is hot.
Take off heat and let cool.
When cooled – puree in a food processor until smooth. It does not have to be completely smooth but very close.
In a large bowl mix the pureed date mixture, coconut sugar, almond milk, oil and vanilla.
In another bowl sift the flour, cocoa and baking soda together.
Stir into the date mixture until well mixed.
Pour into the prepared springform pan and bake at 350 degrees for 30 to 40 minutes.
If you use a smaller pan, like 9″, you should go to the 40 minutes.
Remove from oven and let cool in the pan for 10 minutes.
Remove the sides of the pan and let cool on a rack.
Melt the chocolate in a microwave for a few seconds. Stir and heat in the microwave a few more seconds. Keep a very close eye on the chocolate because it can burn.
It does not have to be completely melted because the chocolate will continue to melt in it’s own heat as it sits a minute.
Spread the chocolate in the center of the top of the cake in a nice circle.
After the chocolate cools a bit – take a spoon and with the back of the bowl – tap the chocolate and pull up into little peaks. They will hold themselves up.