Chocolate torte recipe

Sinfully rich, easy to make, and very impressive to serve

Wheat/gluten free Chocolate Torte recipe

Allergy Information

Wheat-Free no
Gluten-Free no
Nut-Free no
Dairy-Free no
Sugar-Free no
Vegetarian no
Vegan no
  • Yield: serves 10-12

This is the most amazing chocolate dessert. Using 72% (dark) chocolate it has a rich creamy texture and taste—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.

I 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, or of course have second helpings.

Important note: since my extremely bad experience with strawberries (read For a wheat free dessert how about strawberries?) I would caution the use of strawberries for very sensitive wheat allergy or celiac disease sufferers. If possible make sure that the strawberries used have not been grown on wheat straw, or simply use different fresh fruits.



300g [300g] pecans, coarsely ground
100g [100g] golden granulated sugar (or light brown sugar)
50g [50g] butter, melted
25g [25g] brown rice flour

Chocolate mousse

350ml [350ml] whipping cream
100g [100g] icing sugar, sifted
75g [75g] butter, low fat spread or margarine
250g [250g] 72% cocoa (dark) chocolate
1 [1] grated orange zest
2 tbsp [2 tbsp] orange juice


50g [50g] blueberries
50g [50g] redcurrants
100g [100g] raspberries
300g [300g] strawberries
2 tbsp [2 tbsp] seedless raspberry jam
1 tbsp [1 tbsp] water
Please note this recipe contains nuts


Preheat oven: 170°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. melting chocolate using bain marie techniquePlace 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 then stir in the orange zest and orange juice.
  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 5 hours.
  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. decorated chocolate torte
  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 300g 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.