gluten free chocolate torte

 

Every gluten free baker needs to have a flourless chocolate torte in their recipe arsenal. This is one of my favorites because it is a show stopper for every occasion. It is decadent and rich with only a few ingredients that you probably already have in your pantry. It's also great to make ahead and keep in the freezer until you are ready to serve. Don't tell anyone, but I have been known to cut this dessert up into bite sized pieces and pull a taste out every time I have a sweet urge! If you are obsessed with chocolate like I am, this will become one of your favorites too! Serve with homemade whipped cream, whipped coconut cream or fruit compote.

What you will need

2.5 cups chocolate chips (I use Enjoylife gluten, dairy and soy free chips)

2 sticks unsalted butter

6 eggs

1 tsp. sea salt

1 tsp. vanilla

8 inch round springform pan

How to pull it all together

 

    Crack 6 large eggs into a stand mixer or bowl. Mix at high speed for a few minutes until eggs are fully incorporated. They should look like this. Add vanilla and salt to egg mixture   

 

Crack 6 large eggs into a stand mixer or bowl. Mix at high speed for a few minutes until eggs are fully incorporated. They should look like this. Add vanilla and salt to egg mixture

 

    Melt chocolate chips and butter in a double boiler. I just use a glass bowl on top of a sauce pan with a few inches of water. Its best to leave untouched for awhile until completely melted. Stir with a whisk until chocolate is smooth. Remove from heat.  Bring melted chocolate over to mixer and turn speed to low. SLOWLY add chocolate in a steady stream to egg mixture. You don't want to scramble the eggs!  When all ingredients are fully incorporated, pour into a buttered springform pan.    

 

Melt chocolate chips and butter in a double boiler. I just use a glass bowl on top of a sauce pan with a few inches of water. Its best to leave untouched for awhile until completely melted. Stir with a whisk until chocolate is smooth. Remove from heat.

Bring melted chocolate over to mixer and turn speed to low. SLOWLY add chocolate in a steady stream to egg mixture. You don't want to scramble the eggs!

When all ingredients are fully incorporated, pour into a buttered springform pan. 

 

    It is important to wrap the bottom of the springform pan with foil. This torte cooks best in a water bath, and this protects the finished product from water. Add a cup or so of water to bottom of baking sheet.

 

It is important to wrap the bottom of the springform pan with foil. This torte cooks best in a water bath, and this protects the finished product from water. Add a cup or so of water to bottom of baking sheet.

Place torte in a 300 degree oven for 35-40 minutes. All ovens are different, so take a peak around the 30 minute mark. It should look solid but still a slight bit jiggly. Let cool completely in a cool place before removing from pan. Works best if stored in refrigerator overnight before serving. Enjoy!