Archive of ‘Torte’ category

Gluten-free chocolate almond torte

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!

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Ingredients

  • 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

Directions

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!

 

 

 

 

Martha Stewart’s gluten-free chocolate torte

I seem to have a growing obsession with Martha Stewart, not quite as consuming as the Great British Bake Off but growing none the less! In the midst of my torte quest I came across a Martha Stewart gluten-free chocolate torte recipe, and I thought if it is good enough for Martha then it is good enough for me. The directions may seem long, and this recipe has the added twist of cooking in a bain-marie, but it is worth it in the end. The original recipe includes peppermint extract which I have excluded as I am not a huge fan, but you can find the original recipe here.

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Ingredients

  • Vegetable-oil cooking spray
  • 8 ounces semisweet chocolate, chopped (around 226 grams)
  • 1 stick unsalted butter, cut into small pieces (8 tablespoons)
  • 1/4 cup heavy cream
  • 3 large eggs
  • 2 tablespoons sugar
  • 1 teaspoon unsweetened Dutch-process cocoa powder, for dusting
  • Freshly whipped cream, for serving (optional)

Directions

Set a roasting pan on lowest rack of oven. Fill pan halfway with water. Preheat oven to 180 degrees. Coat a 9-by-4 1/4-inch loaf pan with cooking spray. Cut parchment paper large enough to cover bottom and to hang over long sides of loaf pan. Place in loaf pan; coat with cooking spray.

Put chocolate and butter in a medium heatproof bowl set over a pan of simmering water. Heat, stirring, until melted. Remove from heat; let cool slightly.

Put heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form, 1 to 2 minutes. Transfer to a small bowl; set aside.

Put eggs and sugar in the clean bowl of an electric mixer fitted with the whisk attachment and whisk on medium-high speed until tripled in volume, 3 to 4 minutes. Gently fold half of the chocolate mixture into egg mixture until almost incorporated; fold in remaining chocolate mixture. Fold in reserved whipped cream. Reduce oven temperature to 160 degrees. Pour batter into prepared loaf pan. Set loaf pan in roasting pan. Bake until chocolate loses its sheen and appears set when loaf pan is jiggled, about 25 minutes.

Carefully transfer roasting pan to a heatproof surface. Remove loaf pan from water bath; let cool completely on a rack.

Pulling up on parchment, remove torte from pan; transfer to a baking sheet. Refrigerate 30 minutes. Using an offset spatula, gently loosen torte from parchment and then invert onto a serving platter. Torte can be made up to two days in advance.

Using a sieve, lightly dust torte with cocoa. Serve with whipped cream if desired. I also served this with some strawberries and blackberries.

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The recipe does say this serves 8, but with my chocolate loving friends it would not quite have stretched to 8, possibly 6. I would have needed to bake 2, and the teeny size of my original 70’s gas oven meant I could not fit a bain-marie large enough for 2 loaf tins, so it became more of a taste test for 2. The verdict – this does have a very light and moist texture and therefore does not come across as overly rich. I kept this in the fridge for 2 days and it was just as delicious as on baking day.

 

 

Basic gluten-free torte

I think I am about to begin a quest for the best gluten-free torte, inspired by The Great British Bake Off. For unknown reasons DSTV is showing series 3 and the masterclass of series 5 at the same time… oh well one can never have too much of Paul Hollywood! Series 3 episode 5 had a challenge on tortes and I thought aha! My interest was peaked by the med student James Morton who made a gluten-free chocolate and passion fruit torte. Trying to find this recipe was a slightly arduous task, and I ended up buying Morton’s book “How Baking Works”on google books as this was the only way to get my hands on it ( but I did not buy his first book “Brilliant Bread” for obvious reasons). This is actually a great book as he explains in detail what to do and why. Before I even got to the chocolate and passion fruit there was a basic gluten-free torte recipe which seemed to be a good place to start. Hence begins the quest for the gluten-free torte!

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Ingredients

  • 3 medium eggs
  • 140 grams castor sugar
  • 180 grams ground almonds (or any ground nuts of your choice)
  • Pinch of salt
  • Flaked nuts
  • 250 ml cream and mixed berrries for decorating

Directions

Line the bottom of a 23 cm spring form cake tin with baking paper. Grease the sides heavily with butter.

(Greasing and lining is important as tortes can easily stick).

Separate the eggs.

Whisk the eggs whites until stiff. Then add two tablespoons of sugar and whisk for another few minutes until glossy and smooth.

Whisk the egg yolks and the remaining sugar until at least doubled in size and significanly lighter in colour (add the sugar gradually and not all at once).

Add the almonds and salt to the egg yolks and fold together slowly. Make sure the mixture is combined completely.

Add about a third of the whites to the yolk mixture and mix to combine. Then add the rest and fold them in very gently with a metal spoon. Transfer to your lined tin and scatter with flaked or whole nuts.

Preheat overn to 170 degrees and bake for 20-25 minutes. Bake until a light golden brown and a skewer comes out clean.

I added whipped cream, some mixed berries and grated white chocolate just to give some oomph. The edges take on a rather delicious almost meringue texture, and I must say despite the lack of my essential dark chocolate I would definitely make this again. It looks extremely pretty and reminds me of a British Summer – anyone for Pimms?

And for the record what exactly is a torte? There are various definitions all roughly covering the same points – a rich cake, especially one containing little or no flour, usually made with eggs and ground nuts or bread crumbs. It is not automatically gluten-free, so never presume in a restaurant, and always ask!