Best 3 Gluten Free Chocolate Torte Recipes
Are you searching for a delightful and gluten-free treat that will satisfy your sweet tooth? Look no further than our curated collection of the finest gluten-free chocolate torte recipes. Immerse yourself in a world of rich, decadent, and utterly satisfying chocolate creations that cater to your dietary needs. Whether you prefer a classic torte with velvety chocolate ganache, a luscious torte with layers of tender sponge cake, or a delectable torte with a hint of coffee or fruit, our selection has something for every chocolate enthusiast. Get ready to embark on a culinary journey that will leave you craving more.
Here are our top 3 tried and tested recipes!
FLOURLESS CHOCOLATE TORTE
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
- Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
- 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 the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.
GLUTEN FREE CHOCOLATE HAZELNUT RASPBERRY TORTE
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
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
CHOCOLATE TORTE (GLUTEN FREE)
My wife's a coeliac - she can't eat gluten. I'm no cook, but I easily made this for her recently as a surprise- she loved it!
Provided by ___dhj___
Time 1h15m
Yield Serves 8
Number Of Ingredients 5
Steps:
- Switch on your oven and heat to 180C/fan or 200C/Gas 6.
- Grease the tin's sides and line the base with baking parchment.
- Melt the butter and chocolate. Start off briefly in a microwave, then smooth together over simmering water. Leave to cool.
- Whisk the egg yolks and sugar together until smooth - will take a couple of minutes. Add the cooled chocolate mix and combine until nice and smooth.
- Whisk the egg whites until stiff peaks start to form. Place half of the stiffened whites into the chocolate and egg mix. Fold gently until combined, then add the remaining egg white.
- Pour into the tin and bake in the middle of the oven for 45 minutes. Remove from the oven when the middle is just set.
- Leave to cool. It may crack and sink, but don't worry. Carefully turn out of the tin when cool.
- Dust with cocoa, or icing sugar.
- Can be served with cream, but is excellent on its own.
Tips:
- Use high-quality chocolate. The quality of your chocolate will greatly affect the flavor of your torte, so it's important to use the best chocolate you can find. Look for chocolate with a high cocoa content (70% or higher) and a smooth, rich flavor.
- Don't overmix the batter. Overmixing the batter can make your torte tough, so be careful not to overmix it. Mix the batter only until the ingredients are well combined.
- Bake the torte in a water bath. Baking the torte in a water bath helps to create a moist and evenly cooked torte. To make a water bath, place the torte pan inside a larger pan filled with hot water.
- Let the torte cool completely before serving. Letting the torte cool completely will help it to set properly and will make it easier to slice.
Conclusion:
This gluten-free chocolate torte is a delicious and decadent dessert that is perfect for any occasion. With its rich chocolate flavor and smooth, creamy texture, this torte is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this gluten-free chocolate torte a try.
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