Flourless Chocolate Torte Recipe by Chef Gearóid Lynch
This flourless chocolate torte recipe is both rich yet light in texture. The coffee enhances the chocolate flavour. You could make a raspberry torte by placing fresh or frozen raspberries on the base of the dishes and then covering with the chocolate mixture.
Makes 4 individual tortes
– 125g gluten-free dark chocolate drops (70% cocoa solids)
– 60g butter, plus extra for greasing
– 1 shot of espresso (optional)
– 3 medium eggs, separated
– 125g caster sugar
– Vanilla ice cream or Chantilly cream to serve
1. Preheat the oven to 160°C. Grease four ramekins.
2. Place the chocolate and butter in a heatproof bowl set over a saucepan of simmering water, taking care not to let the bottom of the bowl touch the water. Allow the chocolate and butter to melt while stirring continuously, then add the espresso, if using.
3. Whisk the egg yolks and caster sugar together in a large bowl, then stir in the melted chocolate.
4. Whisk the egg whites in a spotlessly clean, grease-free bowl to soft peaks.
5. Fold 1 tablespoon of the egg white into the chocolate mix, then gradually fold in the remaining egg white.
6. Pour the mixture into the greased soufflé dishes and bake for 8 minutes. The tortes will be soft in the centre and crunchy on the outside.
7. Serve in the soufflé dishes with vanilla ice cream or Chantilly cream. Chantilly cream is single cream with icing sugar and vanilla essence or seeds added to taste, then whisked together. It’s fantastic with this torte.
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