Gluten Free Chocolate Raspberry Torte Recipes

GLUTEN-FREE FLOURLESS CHOCOLATE TORTE

Steps:

• Preheat oven to 250º F and prepare a 9 inch springform pan by adding a circle cut-out of parchment paper to the bottom, then generously coat the bottom and sides with oil or nonstick cooking spray. Dust pan with cocoa powder. Set aside.
• Beat egg whites with mixer at high-speed until soft peaks form. Gradually add sugar and set aside.
• In a microwave safe bowl, melt chocolate and butter. Set aside.
• In a separate large bowl, use a fork to beat the egg yolks and vanilla together.
• Add melted chocolate mixture to the yolk mixture and mix well (by hand) until well combined. Then, gently fold in the egg whites into the chocolate mixture, 1/3 at a time until well combined.
• Add the batter to your well-greased springform pan. Place entire pan on a cooking sheet and bake in oven for 60-75 minutes until toothpick inserted in center comes out almost clean.
• Cool in pan before removing sides of springform pan. You can either invert torte onto a cake platter or simply serve as is.
• Once cake is completely cooled and before serving, top with sprinkle of powdered sugar (optional).

FLOURLESS CHOCOLATE TORTE

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.

GLUTEN-FREE BROWNIE GANACHE TORTE WITH RASPBERRIES

Steps:

• Heat oven to 350°F. Spray bottom only of 8-inch springform pan with cooking spray.
• In medium bowl, stir brownie mix, butter and eggs until well blended. Spread in pan.
• Bake 26 to 29 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean; cool 10 minutes. Run knife around edge of pan to loosen; remove side of pan. Cool completely, about 1 hour.
• In 1-quart saucepan, heat whipping cream over medium-low heat until hot. Remove from heat; stir in chocolate chips until melted and smooth. Let stand 15 minutes to thicken. Carefully pour chocolate mixture onto top center of brownie; spread just to edge. Cut into wedges. Serve with raspberries.

GLUTEN FREE CHOCOLATE RASPBERRY TORTE!

Steps:

• 1. Preheat Oven to 350 F. Grease 2 - 8" or 9" pan.
• 2. If using the Gluten Free Cake Flour (recipe), place ingredients in bowl and shake it up. Spoon Cake Flour into measuring cup, do not scoop it. Please also see Baker's Note 2.
• 3. Combine first 5 ingredients in a medium size bowl. Set aside.
• 4. In a large bowl, beat butter, and sugar together, until light and fluffy. Add Vanilla Yogurt, thawed Raspberries, and reserved Raspberry juice. Blend Well.
• 5. Add Eggs, 1 at a time, blending well between additions. Beat in Raspberry Extract.
• 6. To the wet ingredients, add dry ingredients alternately with the water, beginning and ending with dry ingredients. Mix until just combined, don't overmix.
• 7. Pour batter evenly into 2 cake pans and smack it on the counter a few times to break any air bubbles inside.
• 8. Test Cake at 30 minutes, it all depends on whether you double the recipe or not. Don't over bake.
• 9. Bake for 30-50 minutes at 350 F, until toothpick inserted in the center comes out clean, maybe with a few moist crumbs attached. Cake should be a little spongy, not dense and dry.
• 10. Allow both pans to cool for 10 to 15 minutes. Loosen sides and flip one cake onto platter or 10" round cake board. The second cake onto cooling rack. Allow cakes to completely cool.
• 11. Meanwhile, prepare Chocolate Ganache. Place the heavy whipping cream over medium heat and bring to boil.
• 12. Place chopped chocolate chips in a large stainless-steel mixing bowl.
• 13. Remove the cream from the heat and pour it over the chocolate. Stir chocolate until completely melted, stir in the Raspberry Extract.
• 14. Let it stand for 10 minutes, before spooning it over cooled cake.
• 15. Take the Raspberry Jam, unscrew the lid put it aside, then place the jar in the microwave for 15 to 30 seconds on High.
• 16. Take Raspberry Jam out of microwave and spread it onto the bottom layer of first chocolate cake. You will have 1/2 jar left to use for another time.
• 17. Place 2nd cake onto the 1st cake with Raspberry Jam Filling.
• 18. Take the Ganache Glaze and spoon it over the 2-layer cake. Place slivered Almonds neatly over the top of cake or Choclate sprinkles to decorate the cake with.
• 19. BAKERS NOTE: Gluten Free Cakes are smaller and denser than a standard gluten cake. So, if you want a taller cake, double the recipe for the 2 cake layers.
• 20. BAKERS NOTE 2: If you prefer to use a Gluten Free Cake, instead of making your own cake flour. Please skip the first 5 ingredients, then proceed with recipe. :)

CHOCOLATE TORTE (GLUTEN FREE)

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.

GLUTEN FREE CHOCOLATE HAZELNUT RASPBERRY TORTE

Steps:

• Preheat oven to 350°F Place hazelnuts on a baking sheet, and toast for 8-10 minutes. Be careful that they don't burn. Remove from oven and place on a towel. Take another towel, place over nuts and rub gently to remove skins. Allow to cool, then place in a food processor and pulse untl finely ground. Be careful not to grind into a paste. Set aside.
• Heat sugar, coffee and chocolate in a double boiler. Stir until chocolate melts. Set aside.
• Place butter in mixing bowl and beat until fluffy. Add egg yolks, one at a time, mixing after each addition. Stir in chocolate mixture, almond and vanilla extract, and rice flour.
• In a separate bowl beat egg whites, until stiff enough to hold a peak. Fold half the egg whites into the chocolate batter. Gently fold in the rest of the egg whites. Pour batter into a greased 8-inch cake pan. Bake for 30 minutes, or until a knife inserted in the center comes out clean. Allow to cool.
• Heat heavy cream, with butter, until just boiling. Turn off heat and add chocolate and vanilla, and allow to sit for 3-4 minutes, whisk until smooth.
• Take cake out of refrigerator. Thinly spread two tablespoons of ganache over the cake, as a crumb coat. Spread raspberry jam over the top of the crumb coat. Refrigerate for 10 minutes. Place wire rack on a baking sheet. Place cake on rack and pour ganache over the cake. Evenly coat the cake using a spatula. Decorate the perimeter with whole hazelnuts, place on a plate, refrigerate until ready to serve.