One of my favorite shows to watch (re-runs) is the Take Home Chef! In one episode he made a flourless chocolate torte with chocolate ganache that made my mouth drool. I immediate went out, got the main ingredients and started playing around for a completely gluten free option (he greased and floured the pan) and dairy free adaptions. I wont lie, it take precision and a few extra dishes but is so incredibly delectable that it is the highest demanded dessert recipe I have.
For the cake:
1½ sticks butter (softened) (For Dairy free alternative us Earth Balance Margarine)
1 cup castor sugar (fine sugar)
6 eggs separated
6oz plain dark chocolate, melted
½ tea spoon of ground cinnamon
For the drizzle
6 oz plain dark chocolate, melted
Method:
Preheat oven to 350 F. Grease with dairy free margarine bunt cake tin. Cream the margarine and sugar together in a large mixing bowl until light and fluffy. Add the egg yolks one at a time (slowly).
Mix in the melted chocolate and the ground cinnamon. Whisk the egg whites in a separate bowl until they form stiff peaks. Stir 1/3 of the egg whites into the mixture to loosen the mixture. Slowly fold the rest of the egg whites into the mixture. Pour mixture into the prepared cake tin. Bake in the oven for 30-40 min. Remove from cake tin and allow to cool for 45min. Cake will deflate during cooling.
1½ sticks butter (softened) (For Dairy free alternative us Earth Balance Margarine)
1 cup castor sugar (fine sugar)
6 eggs separated
6oz plain dark chocolate, melted
½ tea spoon of ground cinnamon
For the drizzle
6 oz plain dark chocolate, melted
Method:
Preheat oven to 350 F. Grease with dairy free margarine bunt cake tin. Cream the margarine and sugar together in a large mixing bowl until light and fluffy. Add the egg yolks one at a time (slowly).
Mix in the melted chocolate and the ground cinnamon. Whisk the egg whites in a separate bowl until they form stiff peaks. Stir 1/3 of the egg whites into the mixture to loosen the mixture. Slowly fold the rest of the egg whites into the mixture. Pour mixture into the prepared cake tin. Bake in the oven for 30-40 min. Remove from cake tin and allow to cool for 45min. Cake will deflate during cooling.
Hint: Be really careful to not deflate the egg whites while folding in, also make sure that everything is even;y incorporated or you will end up with a blotchy result with egg white spots.
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| Chocolate torte with melted semi sweet chocolate drizzle and fresh strawberries. |
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