Chocolate Torte Recipe
Gluten free flourless chocolate torte, house whipped cream and berries.
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Ingredients
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Torte
Whipped Cream
Berries
Method
Torte
- 1
Melt Chocolate and Butter
Preheat the oven to 180°C (350°F). In a heatproof bowl, combine the dark chocolate and unsalted butter. Place the bowl over a pot of simmering water (double boiler) and stir until melted and smooth. Remove from heat and let cool slightly.
- 2
Mix in Sugar and Eggs
Once the chocolate mixture has cooled slightly, add the granulated sugar and mix until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 3
Add Dry Ingredients
Sift in the cocoa powder and salt. Gently fold until just combined, being careful not to overmix.
- 4
Bake the Torte
Grease a round cake pan (8 inches) and line the bottom with parchment paper. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until the edges are set but the center is still slightly soft. Let the torte cool in the pan for 10 minutes before inverting onto a plate.
Whipped Cream
- 5
Prepare Whipped Cream
In a large mixing bowl, pour the heavy cream. Add the powdered sugar and vanilla extract. Using an electric mixer, whip the cream on medium-high speed until soft peaks form. Be careful not to overwhip.
Berries
- 6
Prepare Berries
Rinse the mixed berries under cold water and gently pat them dry with a paper towel.
