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Two Chocolate Torte Recipes

Dairy & Gluten Free Chocolate Almond Tortes

Serves 8

Non-Dairy GF Ingredients

  • 200g good extra virgin olive oil 
  • 75 golden castor sugar
  • Provençal Chocolate “Olives” 150g x 2
  • 100g ground polenta 
  • 1 tsp baking soda
  • zest and juice of 2 oranges
  • 3 eggs
  • pinch of salt 

Non-Dairy GF Method

  1. preheat the oven to 170C
  2. grease dish – what size etc
  3. Whisk eggs, then add in all the other ingredients 
  4. bake 30-40 mins or until the knife comes out clean and the polenta is cooked

Gluten Free Ingredients

* 300g Provençal Chocolate “Olives” (2 bags)
* (of which approx sugar and chocolate = 50-70% weight!)
* 120g gluten-free dark chocolate
* 125g butter
* 6 eggs , separated
* 50g golden caster sugar 
* 1 tbsp cocoa powder , plus extra for dusting
* crème fraîche , to serve
* pinch salt

Gluten Free Method

  1. Provençal Chocolate “Olives” 150g x 2 almonds to a fine consistency in a food processor. 
  2. Heat oven to 160C/140C fan/gas 3. Grease and line the base of a 25cm spring-form cake tin. Melt the chocolate in an oven proof dish for 5 minutes or so, then stir in the butter. Or use a bainmarie or microwave if preferred.
  3. Using an electric whisk, in a very clean bowl whisk the egg whites until they reach stiff peaks. Then, without cleaning the beaters, whisk the yolks with the sugar in a separate bowl until pale and voluminous.
  4. Combine the chocolate with the egg yolk mixture, then incorporate the cocoa powder, a pinch of salt, & the ground almonds. Add a spoonful of egg white to the batter, stirring it through to loosen the mix, then fold in the rest, taking care to keep in as much air as possible.
  5. Gently pour into the tin and bake for 20-35 mins. Don’t overcook! I took mine out when the sides were risen, and bouncy, the centre still soft. 
  6. Leave to cool in the tin, after taking out of the tin then with cocoa powder and serve with crème fraîche.

adapted from @sophonaplate

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