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.