GLUTEN FREE CHOCOLATE TORTE

 In My Little Book of Recipes


Today I got to try out some recipes and this chocolate torte was one of them! It’s absolutely delicious, incredibly easy to make and gluten-free, so it’s ideal for any dinner party (unless you’ve a diabetic coming. Then you’ll definitely have to rethink.)

So here’s how to make this incredibly delicious and super decadent cake:

FLOURLESS CHOCOLATE TORTE:

INGREDIENTS:

220g Dark chocolate (min 50% cocoa)
1 tbsp rum or brandy flavouring
1 tbsp of strong black coffee
150g Brown/ Demarara sugar
150g Butter
100g ground almonds

5-6 large eggs, separated

METHOD: 

1. Preheat the oven to 180C/350F/Gas 4
2. Butter and flour an 8-inch round or square deep cake tin.

Step 4

Step 3

3. Melt chocolate, brandy, coffee, sugar and butter in a bowl. Then put over a pan of simmering hot water.

4. Mix in the ground almonds and egg yolks and stir thoroughly.

5. Whisk egg whites until stiff peaked.

Step 5!

 

6. Stir a couple of spoonfuls of the egg whites into the mixture to lighten it before folding in the rest.

7. Pour into the prepared cake tin. Bake for 40-50 mins.

Just before it goes into the oven…

A skewer in the centre should be reasonably clean, but not squeaky clean as for an ordinary cake i.e. the cake should be a little moist and squishy. (Yeah, I genuinely couldn’t think of a better word… but squishy works!)

Can be dusted with icing sugar or (as I prefer) iced with a mixture of melted chocolate and cream. Apparently the cake can be frozen too, but I can’t say it’ll last that long in this house…
Oh and it’s extra yum when served with berries. Just a heads up!
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