Katherine's Freefrom Rich Chocolate Torte
Corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame & wheat free; can be soya free
This torte is very rich and dark so be careful with portion sizes! Dip your blade in boiling water and wipe between cuts if you want a sharp looking slice. Because the torte is not baked, the size of the tin is not critical - the smaller the tin, the thicker the torte. You could also pour the mixture directly into individual glasses to chill and serve.
- 400g dark dairy free chocolate
- 500g dairy free cream (I used Alpro soya single)
- 6 tbsp Cointreau
- 50g coconut butter
- 100g hazelnuts
- icing sugar or cocoa powder or gold leaf to decorate
- Line a 22cm loose bottom shallow cake tin as smoothly as possible with cling film.
- Toast the hazelnuts in a dry frying pan until starting to brown. If they have skins on, place inside a clean towel and rub to remove the skins.
- Chop the nuts small or gently whizz in a food proccessor. You are aiming for little chunks rather than powder.
- Break up the chocolate and place in a large saucepan along with the cream, cointreau and coconut butter.
- Warm gently over the lowest heat possible until everything is combined to make a smooth sauce.
- Check the flavour and add sugar if you prefer a sweeter taste. Leave the pan on the heat to allow the sugar to melt.
- Remove the pan from the heat. Add the hazelnuts and mix through.
- Allow the mixture to cool a little before gently pouring into the prepared tin. Chill for at least 4 hours.
- Place the serving plate on top of the tin and gently flip so that the torte drops onto the plate.
- Gently remove the tin and cling film. Dust with icing sugar or cocoa powder or dot with gold leaf to decorate.
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