Gluten Free Chocolate Torte Recipe

Prepare oven and pan

Preheat the oven to 350°F (180°C). Grease a 9-inch springform pan and line the bottom with parchment; grease parchment as well.

Melt chocolate and butter

Place chopped bittersweet chocolate and butter in a heatproof bowl set over barely simmering water (double boiler) or melt gently in 20–30 second intervals in the microwave, stirring until smooth. Remove from heat and let cool slightly (about 5 minutes).

Combine eggs and sugar

In a large bowl, whisk together the eggs and granulated sugar vigorously for 2–3 minutes until lighter in color and slightly thickened. (A hand whisk or electric hand mixer on medium speed works.)

Incorporate chocolate

Slowly fold the slightly cooled melted chocolate into the egg-sugar mixture until homogeneous. Stir in the vanilla extract.

Add dry ingredients

Sift the unsweetened cocoa powder and salt over the chocolate-egg mixture and fold gently to combine. Add the almond flour and fold just until no streaks remain. Do not overmix to keep the torte tender.

Bake

Pour batter into the prepared springform pan, smoothing the top. Bake in the preheated oven for 25–30 minutes, or until the center is mostly set — a thin toothpick inserted in the center should come out with a few moist crumbs (torte is intentionally dense and fudgy).

Cool and remove from pan

Allow the torte to cool on a wire rack for 30 minutes, then run a knife around the edge and release the springform. Cool completely (at least 1 hour) before serving or chill 1–2 hours for a firmer texture.

Combine the mixed berries, granulated sugar, lemon juice, and water in a small saucepan over medium heat. Stir occasionally until the berries begin to break down and the mixture comes to a simmer, about 5–7 minutes.

Mix cornstarch with 1 teaspoon of cold water to make a slurry. Stir the slurry into the simmering berries and cook 1–2 more minutes until the compote thickens slightly. Taste and adjust sweetness if needed. Remove from heat and cool to room temperature; compote will continue to thicken as it cools.

Chill a mixing bowl and whisk (or beaters) in the refrigerator for 10 minutes to help cream whip more quickly.

Pour cold heavy cream into the chilled bowl. Whip on medium-high speed (or whisk vigorously) until it begins to thicken, then add powdered sugar and vanilla extract. Continue whipping to soft peaks — do not overbeat to stiff dryness. Taste and adjust sweetness to preference.

To serve: place slices of the cooled torte on plates, spoon 1–2 tablespoons (or more to taste) of the berry compote beside or atop each slice, add a dollop (2–3 tbs) of whipped cream, sprinkle cocoa nibs over the cream and compote, and finish with a few fresh berries for color and texture.

Storage: leftover torte (without whipped cream) can be refrigerated covered for up to 4 days. Store compote in an airtight container refrigerated for up to 5 days. Whipped cream is best used immediately; it can be refrigerated up to 24 hours but may lose volume.