I have experimented with quite a few gluten-free chocolate tortes/cakes and I am going to share all of them as they are genuinely all fab! Some are completely grain and nut free, some use almond flour and for others I substitute gluten-free biscuits to make a base. This weekend I made a gluten-free torte to take to the Vaal (and yes a little chilly in winter, this is when Ugg boots do come in rather handy) so no baking required in this instance, just a little whizzing and melting really.
This is decadent (as most of my desserts seem to be) and not for the faint-chocolate hearted but I only create these desserts for special occasions or dinner parties. I believe in everything in moderation. I do eat a very strict healthy diet 99.9% of the time so every now and then it’s time to kick off the shoes and have some chocolate!
I found this recipe in and old issue of Food and Home magazine (September 2007 to be exact).
350g biscotti (replace with gluten free option)
150g butter, melted
5ml ground allspice
250ml fresh cream
500g 70% dark chocolate, finely chopped
30ml castor sugar
(25ml vermouth per slice – I did not do this step)
To make the base, grind the biscotti/biscuits to coarse crumbs and mix in the butter and allspice. Pat the mixture into a loose bottom tart tin (or cake tin works just as well) and set aside.
For the filling, heat the cream until it comes to a simmer then remove from the heat and pour over the chocolate pieces.
Stir until the chocolate has melted. Allow to cool for 5 minutes before tipping into the tart tin and letting it set in the fridge overnight.
For the strawberries, wash, trim and quarter them. Sprinkle the castor sugar over the mixture and set aside in order for the fruit juices to be released, at least 20 minutes.
To serve, cut the tart into slices and serve with the strawberries. (Serve with a shot of vermouth to be poured over by the quests).
I found it best to take the torte out of the fridge 20 minutes or so before serving to make it easier to slice. One can easily skip the castor sugar and just serve with plain strawberries. In this instance for the biscuit base I used gullón gluten-free cookies with chocolate chips. Manufactured in Spain, these biscuits are also egg and nut free, contain no sugar and use only high oleic sunflower oil. Each biscuit contains 104kj/25kcal.