Gluten Free Chocolate Raspberry Torte Recipes

GLUTEN-FREE BROWNIE GANACHE TORTE WITH RASPBERRIES

Gluten-Free Brownie Ganache Torte with Raspberries image

Betty Crocker® Gluten Free brownie mix stirs up into an indulgent fudgy dessert.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h55m

Yield 12

Number Of Ingredients 6

Ingredients

1 box (16 oz) Betty Crocker™ Gluten Free brownie mix
1/4 cup butter, melted
2 eggs
1/3 cup whipping cream
1/2 cup semi-sweet chocolate chips
1 cup fresh raspberries or sliced strawberries

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.

Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 55 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 27 g, TransFat 0 g

GLUTEN FREE CHOCOLATE HAZELNUT RASPBERRY TORTE

Gluten Free Chocolate Hazelnut Raspberry Torte image

Make and share this Gluten Free Chocolate Hazelnut Raspberry Torte recipe from Food.com.

Provided by Chef mariajane

Categories Tarts

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup hazelnuts, toasted, skinned, finely ground
1/2 cup sugar substitute
1/8 cup strong coffee or 1/8 cup espresso
4 ounces semisweet chocolate, chopped
1/4 cup unsalted butter, softened
1/2 teaspoon almond extract
2 teaspoons vanilla extract
1 tablespoon rice flour
2/3 cup raspberry spreadable fruit
4 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons .unsalted butter
1 teaspoon vanilla extract
20 hazelnuts, for garnish

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.

Nutrition Facts : Calories 241.6, Fat 21.5, SaturatedFat 11.1, Cholesterol 34.6, Sodium 24.4, Carbohydrate 13.3, Fiber 2.6, Sugar 7.4, Protein 3.1

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