Chocolate Torte Gluten Free Recipes

FLOURLESS CHOCOLATE TORTE

Flourless Chocolate Torte image

Provided by Food Network Kitchen

Categories dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 6

Ingredients

1 1/2 sticks (12 tablespoons) unsalted butter or margarine, cut into small pieces, plus more for the pan
12 ounces bittersweet chocolate, chopped
6 large eggs
1/2 cup sugar
Pinch of kosher salt
Unsweetened cocoa powder, for dusting

Steps:

Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.

CHOCOLATE TORTE (GLUTEN FREE)

Chocolate Torte (Gluten Free) image

My wife's a coeliac - she can't eat gluten. I'm no cook, but I easily made this for her recently as a surprise- she loved it!

Provided by ___dhj___

Time 1h15m

Yield Serves 8

Number Of Ingredients 5

Ingredients

200g butter, in small cubes.
200g of dark chocolate. (A Cadbury Bournville bar weighs exactly 200g - so no stealing!)
6 large eggs, separate out the yolks.
200g castor sugar.
A 24cm cake tin (ideally with a loose base).

Steps:

Switch on your oven and heat to 180C/fan or 200C/Gas 6.
Grease the tin's sides and line the base with baking parchment.
Melt the butter and chocolate. Start off briefly in a microwave, then smooth together over simmering water. Leave to cool.
Whisk the egg yolks and sugar together until smooth - will take a couple of minutes. Add the cooled chocolate mix and combine until nice and smooth.
Whisk the egg whites until stiff peaks start to form. Place half of the stiffened whites into the chocolate and egg mix. Fold gently until combined, then add the remaining egg white.
Pour into the tin and bake in the middle of the oven for 45 minutes. Remove from the oven when the middle is just set.
Leave to cool. It may crack and sink, but don't worry. Carefully turn out of the tin when cool.
Dust with cocoa, or icing sugar.
Can be served with cream, but is excellent on its own.

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