We were heading over to a friend’s house to meet their brand new baby boy and to catch up for dinner. The catch? One of us is allergic to dairy (me!) and the other is gluten intolerant (the new mum). I was in charge of dessert and so with many allergies to cater for, I headed towards the gluten free stable: a flourless chocolate cake.
However, I came across this recipe on Bake, Bike, Blog and was practically drooling! It was as suggested, a super rich chocolatey treat and went down very well. It was really moist and I loved the different taste the hazelnuts added to the cake.
Instead of adding berries to the top of the cake, I used some raspberry coulis which was delicious.
Super rich GF chocolate torte
From: Bake, Bike, Blog
- 250g dark chocolate
- 200g butter (I used nutelex)
- 1/4 cup cocoa powder
- 1 tbs amaretto or almond essence
- 200g caster sugar
- 1/2 cup ground hazelnuts
- 1 cup ground almonds
- 6 eggs
- Punnet of berries
- Icing sugar to dust
- Preheat oven to 160C. Grease and line the base of a round spring form cake pan.
- Melt the chocolate and butter together until smooth.
- In a separate bowl, whisk the chocolate mixture with the cocoa, sugar and amaretto until smooth.
- Add the ground nuts and beat until combined.
- Add the eggs, one at a time, ensuring each one is incorporated into the mixture before adding the next one.
- Pour the batter into the prepared pan.
- Bake for 50 minutes. Allow to cool in the pan.
- Remove from pan, top with berries and sprinkle with icing sugar.