A torte is a rich cake made with little or no flour. Works for me; how about you?! This one is almost like eating a candy bar.
¾ cup GF flour blend
1/3 cup cocoa
Pinch of sea salt
¼ t. baking soda
8 ounces semi sweet or bittersweet chocolate*
¾ cup unsalted butter (1½ sticks)
1¼ cups sugar
1 t. GF vanilla extract
3 eggs, beaten
½ cup buttermilk
1 cup toasted walnuts, separated**
4 ounces semisweet or bittersweet chocolate
½ cup heavy cream
Heat oven to 350˚F. Use a non-stick 9 or 10 inch cake pan; no smaller.
In a small bowl, whisk the flour, cocoa, salt and baking soda a set aside.
Microwave chocolate and butter in a medium-sized bowl for one minute, stirring halfway though. Continue microwaving for 15 second intervals and stir mixture until smooth.
Whisk in sugar and vanilla, then stir in beaten eggs, buttermilk and ¾ cup of the walnuts. Mix in the dry ingredients until just combined.
Pour batter into cake pan, tapping the pan against your countertop to assist in removing air bubbles. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Remove to a wire rack and cool in pan for five minutes, then invert cake onto wire rack and cool completely.
Glaze: Place chocolate in a small bowl. Heat cream just until simmering and pour over chocolate. Stir until smooth and chocolate is completely melted. Pour glaze over cake and smooth over top and sides. Pat remaining ¼ cup of walnuts around the top of the cake. Serve cake when glaze is firm.
Notes:*I used a portion of a Trader Joes giant-size Belgium chocolate bar. **I used black walnuts.
Option: Instead of the chocolate glaze, I prepared a berry glaze with mixed (thawed) frozen berries, 2 T. of seedless raspberry preserves, and 1 T. of raspberry liquor and drizzled this mixture over the top of each serving. Decadent!
Makes: Eight to sixteen servings.
This recipe is from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at: