Gluten free chocolate torte. This Chocolate Torte keeps covered in the fridge for up to a few days - the taste and texture remains unchanged. Substitutions you can make to this recipe Fudgy Chocolate Torte - This gluten-free, plant-based dessert is the chewiest, moistest, richest cake you will have tasted, and it is packed with nutrients! This delicious chocolate torte is downright good for what ails you-and it might even keep you from ailing in the first place! Sarah Carey makes a simple flourless chocolate torte that's gluten free and is made from only six ingredients. It doesn't get any easier, give it a try!

This naturally gluten-free torte is made with ground pecans and chocolate, for a dense, moist, deliciously nutty chocolate torte! This post is starting to sound more like a motivational pep-talk slash slap-in-the-face to get my buns moving! Such a great recipe, especially when baking for gluten frees. You can have Gluten free chocolate torte using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Gluten free chocolate torte

You need 200 g of dark chocolate (75% cocoa solids is best).
You need 50 g of raisins.
Prepare 50 g of morello or dried cherries (dried cranberries work too).
Prepare 3 tablespoons of brandy.
Prepare 50 g of butter.
You need 150 ml of double cream, lightly whipped.
Prepare 225 g of gluten free biscuits - I used ginger nut but you can vary.
It's 100 g of unsalted pistachio nuts - chopped.
Prepare of Silicon or loosed based cake tin - greased.
You need of Cocoa powder and thick double cream to serve.

This delightful gluten free chocolate torte is utterly delicious, rich, creamy and moreish. Best served with some grated chocolate and dusted with icing sugar. No-Bake Vegan & Gluten Free Chocolate Torte is mouthwatering with a crazy luscious texture. You can't taste the avocado at all, promise!

Gluten free chocolate torte instructions

The day before you want to serve the torte soak the cherries and raisins in the brandy. Cover and leave overnight..
When you are ready to makes the torte, place broken chocolate and butter in a heatproof bowl and melt over a pan of simmering water on a very low heat. Do not let the bowl touch the water.After about 5 minutes the melted chocolate and butter mix should be glossy and smooth.
Remove the bowl from over the water and cool the chocolate mixture for a few minute. Stir..
Fold in the lightly whipped double cream, followed by chopped pistachios, fruit soaked in brandy and chopped gluten-free biscuits..
Mix well and spoon into the prepared cake tin. Cover with cling film and chill in the refrigerator for at least 4 hours. (I usually make a day in advance to really bring out the flavours)..
When you are ready to serve, remove from cake tin, place on a serving plate and dust with cocoa powder. Serve with cream and soft fruit if they are in season..

Texture: Oh my, that filling is luscious and smooth and rich just like chocolate mousse. No one needs to know it's made from avocado!! Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into. We think this is the ultimate chocolate torte.