Chocolate torte - wheat free recipe
This is the most amazing chocolate dessert. Using 72% chocolate (dark) it has a rich, creamy texture and taste, and chocoholics will absolutely love it.
The glazed fresh fruit on the top adds the final touch, with the contrasting flavours of blueberries and redcurrants or raspberries (or both) setting off perfectly the chocolate filling. This is one dessert that you'll want to make again and again, and dinner party guests will all be asking for the recipe.
We can also recommend this chocolate torte as the finale to a romantic Valentine's Day dinner, dark chocolate, rich cream, luscious berries, very romantic. Just halve the quantities to make it a bit more manageable for two.
Important note: that since the extremely bad experience with strawberries in July (read For a wheat free dessert how about strawberries?) we have amended the recipe to remove strawberries from the ingredients list. The photographs showing strawberries will be replaced as soon as an alternative photograph is available.
dietary information: | |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
| vegan |
|
serves 10-12
base
| 300 | g | pecans, coarsely ground |
| 100 | g | dark brown sugar |
| 50 | g | butter, melted |
| 25 | g | brown rice flour |
chocolate mousse
| 350 | ml | whipping cream |
| 100 | g | icing sugar, sifted |
| 75 | g | butter, low fat spread or margarine |
| 250 | g | 72% cocoa chocolate |
decoration
| 50 | g | blueberries |
| 50 | g | redcurrants (or 100g raspberries) |
| 2 | tbsp | seedless raspberry jam |
| 1 | tbsp | water |
WARNING: this recipe contains pecan nuts
preheat oven: 170°C, fan 150°C, 325°F, Gas 3
| 1. | Line a 23cm (9") diameter springform tin with non-stick baking paper. |
| 2. | To make the base melt the butter and sugar together. Add the pecans and rice flour and mix until well combined. Press the mixture into the base of the prepared tin. |
| 3. | Bake for 30 minutes until lightly browned. Remove from the oven and allow to cool completely before putting the chocolate mousse on top. |
| 4. |  Place 75g of butter or alternative into a bowl
with the chocolate that has been broken into small pieces. Put the bowl over a saucepan of gently simmering water (see picture), making sure that the base of the bowl does not touch the water.
Ensure that all the chocolate has melted and mixed thoroughly with the butter. Remove from the heat and set aside to cool slightly. |
| 5. | Place the whipping cream into a large bowl and whisk until thickened slightly, and increased in volume. Add the sifted icing sugar and beat well together. The softer you leave the cream then the softer the finished filling will be. This means you can get completely different textures, from soft and moussey to firm and more of a ganache just by how much you whisk the cream. |
| 6. | Using a large metal spoon add 2 spoonfuls of the cream mix to the chocolate mix and gently fold together. Then add the remaining cream to the chocolate mix and gently fold in until the mixture is fulled mixed and no marbling is present. |
| 7. | Pour the chocolate mix onto the prepared base and return to the fridge for at least 6 hours, overnight preferably. |
| 8. | 1-2 hours before serving glaze the fruits for the topping. Heat the raspberry jam with 1 tbsp of water (this will thin it slightly to make it easier for glazing the fruits). Dip the fruits into
the glaze and then arrange on the top of the chocolate dessert. Return to the fridge and chill until ready to serve.
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| 9. | To serve, remove the springform tin carefully to avoid disturbing the fruits. Gently peel off the baking paper from the sides and the base and place on a serving dish. |
This dessert makes an impressive finale to a dinner party. Serve with an ice cold crisp sparkling wine for a wonderful combination of flavours.
If you don't have time to make the baked base then simply use 200g of crushed wheat free or gluten free biscuits and mix them with 75g of melted butter, leave in the fridge to set, no baking is required.
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