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Posted by on May 14, 2012 in Baking, Desserts, Recipes, Special diet | 0 comments

Chocolate almond torte

Chocolate almond torte

I did a lesson this weekend with a family where the one daughter is gluten intolerant. For dessert had I suggested gluten free chocolate brownies. They were delighted with this suggestion as they all love brownies and with a gluten free version the whole family could enjoy them.

I had seen a recipe recently on the Source Management facebook page for a chocolate almond torte. Now a chocolate torte and brownies have many similarities, so much so that I would be willing to bet that the original brownie recipe is derived from a chocolate torte recipe. So I used this recipe as the basis for the gluten free chocolate brownies I made over the weekend.

I however couldn’t resist making it for Adam and I as well, but in its torte form. It is super rich in flavour, moist and dense. An absolute must for all chocolate lovers.

Chocolate almond torte

Makes one 20cm cake

200g butter, diced

200g good quality dark chocolate, broken into pieces

4 large eggs

1 tsp (5ml) vanilla essence

¼ tsp of salt

1 cup of castor sugar (I used treacle sugar)

100g ground almonds

½ tsp of baking powder

100g of pecan or hazel nuts, chopped (optional)

Preheat the oven to 180°C and place the rack in the middle of the oven. Grease and line a 20cm cake tin.

Place the butter and chocolate into a bowl and microwave for 10 – 20 second intervals until the mixture starts to melt, then stir it slowly until the unmelted pieces have melted from the heat of the rest of the mixture and is thick and glossy in texture. Do not be tempted to heat it for long intervals as it will split and be spoiled.

With an electric cake mixer, beat the eggs, vanilla essence, salt and sugar until light and pale in colour. Stir in the melted chocolate and butter mixture into the whisked eggs. The gently fold the ground almonds, baking powder and chopped nuts (if using) into the mixture.

Pour this into the baking tin and bake in the oven for 35 – 40 minutes or until just becoming firm to the touch. (The skewer test may not work as the cake should still be moist in the centre).

Remove this from the oven from the oven and allow to cool for 15 minutes in the tin before turning it out and cooling completely.

Serve with softly whipped cream and fresh berries.

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