Recipe: Yummy Gluten free chocolate torte

Gluten free chocolate torte. This Chocolate Torte keeps covered in the fridge for up to a few days - the taste and texture remains unchanged. Substitutions you can make to this recipe Gluten-free Chocolate Torte. Remove from pan once the torte has cooled, then dust the top with the remainder of the cocoa powder.

No-Bake Vegan & Gluten Free Chocolate Torte is mouthwatering with a crazy luscious texture. You can't taste the avocado at all, promise! Texture: Oh my, that filling is luscious and smooth and rich just like chocolate mousse. You can have Gluten free chocolate torte using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Gluten free chocolate torte

1. You need 200 g of dark chocolate (75% cocoa solids is best).
2. It's 50 g of raisins.
3. Prepare 50 g of morello or dried cherries (dried cranberries work too).
4. Prepare 3 tablespoons of brandy.
5. You need 50 g of butter.
6. It's 150 ml of double cream, lightly whipped.
7. It's 225 g of gluten free biscuits - I used ginger nut but you can vary.
8. Prepare 100 g of unsalted pistachio nuts - chopped.
9. It's of Silicon or loosed based cake tin - greased.
10. Prepare of Cocoa powder and thick double cream to serve.

Now a saucepan of water on a medium heat. This easy gluten free cake made with dark chocolate is one of my favorite desserts! Skip the cake and learn how to make the best Flourless Chocolate Torte recipe instead! If you can make ganache, you can make this easy dark chocolate dessert recipe that's gluten free, rich and delicious.

Gluten free chocolate torte step by step

1. The day before you want to serve the torte soak the cherries and raisins in the brandy. Cover and leave overnight..
2. When you are ready to makes the torte, place broken chocolate and butter in a heatproof bowl and melt over a pan of simmering water on a very low heat. Do not let the bowl touch the water.After about 5 minutes the melted chocolate and butter mix should be glossy and smooth.
3. Remove the bowl from over the water and cool the chocolate mixture for a few minute. Stir..
4. Fold in the lightly whipped double cream, followed by chopped pistachios, fruit soaked in brandy and chopped gluten-free biscuits..
5. Mix well and spoon into the prepared cake tin. Cover with cling film and chill in the refrigerator for at least 4 hours. (I usually make a day in advance to really bring out the flavours)..
6. When you are ready to serve, remove from cake tin, place on a serving plate and dust with cocoa powder. Serve with cream and soft fruit if they are in season..

An easy gluten-free and paleo flourless chocolate walnut cake made entirely in the food processor! 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. Sacher Torte is one of the most famous cakes around the world. Gluten-Free Brownie Ganache Torte with Raspberries.