Chocolate Torte (Gluten-Free)

This chocolate torte is a flourless chocolate cake making it naturally gluten-free. It is filled with rich real dark chocolate and whipped egg-whites making it both light and dense at the same time. This version is also dairy-free making it perfect for serving guests with varied food intolerances.

Course Dessert

Cuisine Australian

Prep Time 15

Cook Time 45

Total Time 1

Servings serves

Calories 296kcal

Author Sally

Ingredients

½ cup (125 grams) dairy-free butter
225 grams dark chocolate
6 eggs seperated
½ teaspoon vanilla
½ cup white sugar
cocoa powder for serving (optional)
cherries for serving (optional)

Instructions

Preheat oven to 180°C and line the base and the sides of a round springform pan with oil spray and baking paper.
In a medium sized bowl, add the butter and chocolate and melt in the microwave in 30 second bursts, stirring well in between until it is melted and silky smooth. Set aside to cool slightly.
Using the whisk attachment on a stand mixer, add the egg whites to a clean, dry bowl and whisk until soft peaks start to form. Add in sugar and continue to whisk until glossy. Set aside.
In a second bowl, using the paddle attachment of a stand mixer, beat the egg yolks and vanilla until they start to look a bit pale, then add in melted chocolate mixture and continue to beat until thick. Add in about a third of the egg whites and continue to beat to loosen the chocolate batter.
Add the remaining egg whites and fold through by hand with a spatula to ensure the mixture remains light. Pour batter into the prepared pan and bake for 45-50 minutes, until the cake is set in the middle.
While cooking, the cake will puff up quite high, and when removed from the oven and allowed to cool slightly, it will sink to about half the size. That is normal. Let the cake cool completely in the pan before releasing the sides. Dust the top of the cake with cocoa powder if desired and serve with fresh fruit, such as cherries, blueberries or strawberries.

Notes

This cake can be stored at room temperature for 1-2 days, and in the fridge for up to 4 days. The day after baking you will find it starts to get a little more dense and fudgy, but this is still really delicious.

I use Nuttelex to replace butter in most of my recipes as it is vegan and gives a 'buttery' flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free spread will work.

Nutrition