Sunday, 8 February 2015

Gluten free chocolate and raspberry torte

This chocolate torte is light and airy and goes perfectly with a lovely cup of tea. The whisked egg whites give a glorious ganache like texture to the torte and the end result is indulgent and rich. Don't be put off by the whisking. It's a remarkably easy cake to make but you do need to remember a couple of basic principles when whisking egg whites: always use incredibly clean and dry bowls and utensils as any impurity will result in the whites not whisking quite as well. This is turn will give you a slightly heavier torte. It will still taste like heaven though!






  • 200g gluten-free dark chocolate (70% - 80% cocoa solids)
  • 50g butter
  • 3 eggs, separated
  • 50g caster sugar
  • 50ml single cream
  • 100g ground almonds
  • 150g raspberries
  • 20cm spring-form tin

  1. Preheat the oven to 180°C/350°F/gas mark 4.
  2. Line the base of a spring-form tin with baking paper. and brush the sides with melted butter and then lightly dust with ground almonds
  3. Heat the chocolate and the butter in bain marie
  4. Whisk the yolks and the sugar together until fluffy peaks start to form.
  5. Stir the melted chocolate and butter into the egg and sugar mix and gently combine. 
  6. Stir in the single cream and the ground almonds.
  7. Beat the egg whites until stiff peaks form then gently fold them into the chocolate mixture a third at a time.
  8. Now fold in the raspberries, taking care not to knock too much of the air out of the mix
  9. Pour into the prepared cake tin.
  10. Bake in the oven for about 25–30 minutes. The sides should be cooked but the centre should be slightly underdone.
  11. Leave the cake to cool completely in the tin before turning out. I like to sprinkly the top with a coating of sieved icing sugar and serve with a handful of raspberries and some whisked cream.