This Gluten Free Chocolate Torte is all the gooey and rich you need.
For the Cake Base
- 250g Salted Butter
- 125g Milk Chocolate
- 125g 70% Dark Chocolate
- 5 Medium Free Range Eggs (Seperated)
- 250g Golden Caster Sugar
For the Glaze
- 150g Dark Chocolate
- 2 tbs Amaretto
- 1 tbs Water
Preheat oven to 160c fan/180c/ or gas mark 4 and prepare a 20cm tin by greasing it with butter thoroughly.
Melt the butter and chocolate on a bain-marie, stirring until combined.
Whilst the butter and chocolate mixture cools, whisk the egg yolks with half of the sugar until pale and and in stiff peaks (I used a mixer with a whisk attachment).
Then, whisk the egg whites until forming stiff peaks and add the remaining sugar gradually a tablespoon at a time. You should have a stiff, glossy meringue by the end.
Fold the chocolate and butter in to the yolk mixture until combined then fold in the egg white mixture in half at a time until all is combined, do this slowly and gently, being careful not to over work and knock the air out of the mix.
Place in the oven and cook for 50-60 minutes checking whether baked by using a skewer into the cake, once the skewer comes out clean it is ready to remove from the oven and set aside to cool.
Over a bain-marie heat the chocolate, amaretto and water and mix until combined. Once this has come together, spread on top of the cake and put in the fridge to set.
Brought to you by our partners Ridiculously Rich by Alana.