Gluten Free Chocolate Torte Recipe
coconut whipped cream, berries, mint
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Ingredients
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Torte
Coconut Whipped Cream
Garnish
Method
Making the Torte
Preheat Oven
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
Mix Dry Ingredients
In a large bowl, whisk together the almond flour, cocoa powder, granulated sugar, baking powder, and salt.
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir until well combined.
Bake
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool
Allow the torte to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Making Coconut Whipped Cream
Whip Coconut Milk
Scoop the solidified coconut cream from the chilled cans of coconut milk into a mixing bowl. Discard the liquid or save for another use.
Add Sugar and Vanilla
Add the powdered sugar and vanilla extract to the coconut cream.
Whip Cream
Using a hand mixer, whip the mixture until light and fluffy, about 2-3 minutes.
Serving
Plate the Torte
Slice the torte and serve with a generous dollop of coconut whipped cream on top.
Garnish
Top with fresh berries and mint leaves.