When friends request a cake recipe they can make that is gluten free, I suggest this Chocolate Torte. It’s both easy to make and tastes heavenly.
It’s a recipe I’ve made several times yet I hadn’t yet shared on my blog. So I used a mother group catch up as the perfect excuse to make it again and share on The Naughty Dietitian.
Sadly I can’t claim the original recipe as mine (Thank you Williams-Sonoma). I did however make a few small changes to the recipe to make it a little quicker to make and adapted it to be gluten free.
Hope you enjoy it as much as I do.
- 200 g dark chocolate, chopped (I used Callebaut dark chocolate with 55% cocoa solids)
- 200 g unsalted butter, chopped
- 5 eggs, separated at room temperature
- 1 cup caster sugar
- 2 tablespoons plain flour, gluten free
- ⅛ teaspoon salt
- cocoa powder and icing sugar to decorate
Preheat the oven to 170°C and line the bottom of a 23cm round cake tin with baking paper.
Combine the butter and chocolate in a heatproof bowl and melt over, but not touching, barely simmering water. Remove from the heat and whisk in ⅔ cup caster sugar and the egg yolks, then the flour and salt until combined. Set aside.
Using a stand mixer on medium speed whisk the egg whites until they start to foam. Then add the remaining ⅓ cup caster sugar and whisk the egg whites until soft peaks form but are still wet looking.
Using a rubber spatula, fold ⅓ of the egg whites into the chocolate mixture, then fold in the remaining egg whites until combined.
Pour the mixture into the prepared cake tin and bake for approximately 35 minutes or until a skewer inserted into the torte comes out clean or with only a few fine crumbs.
Allow the torte to completely cool in the cake tin before running a knife around the edges of the tin to assist in removing to a serving plate. Dust with cocoa or icing sugar (or botor simply serve without.