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
Prepare the Torte
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
Mix Dry Ingredients
In a large bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
Combine Mixtures
Pour the wet ingredients into the dry ingredients and mix until just combined.
Bake
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool
Allow the torte to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Make the Coconut Whipped Cream
Chill Coconut Cream
Refrigerate the canned coconut cream overnight. This helps the cream separate from the liquid.
Whip the Cream
Scoop out the solidified coconut cream into a mixing bowl, add powdered sugar and vanilla extract, and whip with a hand mixer until fluffy.
Serve
Assemble the Dessert
Slice the cooled chocolate torte and serve with a generous dollop of coconut whipped cream, topped with fresh berries and mint leaves.