One of my friends had a Christmas lunch this week (the benefits of having a public holiday the week before Christmas) and my contribution was gluten-free chocolate almond torte. I am not sure why I have never posted this torte, as this is my go to recipe. If I am asked to bring a dessert and I want wow factor then this is it! This is probably the first gluten-free torte/cake that I made and I have absolutely no idea where I saw the original recipe. I apologise to whoever you are, but I thank you!
- 200 grams butter
- 180 grams dark chocolate
- 4 eggs separated
- 1 cup castor sugar
- 2 cups almond flour
- 2 tablespoons cocoa powder (sifted)
- 1 teaspoon instant coffee powder
- ½ cup boiling water
Preheat oven to 180 degrees. Grease and line a 22cm round spring form cake tin.
Place instant coffee and water in a jug and stir to dissolve.
Melt butter, chocolate, cocoa power and coffee in a saucepan over low heat. Stir constantly until melted abut 2-3 minutes. Transfer to a bowl to cool slightly.
Beat eggs yolks and sugar with an electric mixer until thick (about 5 minutes).
Beat eggs whites with an electric mixer until soft peaks form.
Add chocolate mixture and almond flour to the egg yolk mixture and stir to combine.
Using a metal spoon, gently fold in half of the egg whites into the chocolate mixture. Add the rest of the egg whites.
Pour into prepared tin. Bake for 40 to 45 minutes or until a skewer comes out with moist crumbs clinging. Cool completely in pan. Dust with extra cocoa powder.
I always serve with berries but some cream would not go amiss here either.
The centre of this has a delightfully rich, fudgy texture. I have been known to add a chocolate glaze, but only serve that to committed chocolate lovers as is possibly a little over the top. People do not realise that this is a gluten-free recipe, and it goes down extremely well and rather quickly! It did beat out the Pavlova and homemade ice cream as favourite dessert at lunch… not that I am competitive at all when it comes to baking of course!