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–+ servings

Gluten Free Chocolate Truffle Torte

This gluten free chocolate truffle torte is rich, decadent, and incredibly elegant. Perfect for impressing guests with minimal effort.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine French
Servings 12 slices
Calories 310 kcal
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Equipment

  • springform pan
  • double boiler

Ingredients
  

  • 8 oz Semi-Sweet Chocolate, chopped
  • 1/2 cup Unsalted Butter, cubed
  • 3/4 cup Granulated Sugar
  • 3 Large Eggs
  • 1 tsp Pure Vanilla Extract
  • 1/4 cup Unsweetened Cocoa Powder
  • 2 tbsp Tapioca Starch
  • 1/4 tsp Salt
  • 1 cup Heavy Cream
  • Unsweetened Cocoa Powder, for dusting

Instructions
 

  • Preheat the oven to 325 F. Grease an 8-inch round springform pan and line the bottom with parchment paper. Place the chopped chocolate and butter in a heatproof bowl set over a pot of simmering water. Stir gently until completely melted and smooth. Remove from heat and let cool for 5 minutes.
  • Whisk the sugar into the chocolate mixture until dissolved. Add the eggs one at a time, whisking well after each. Stir in the vanilla extract.
  • Sift the cocoa powder and tapioca starch over the chocolate mixture, add the salt, and fold in gently until smooth and no dry pockets remain.
  • Pour the batter into the prepared pan. Bake for 25 to 30 minutes until the edges are set and the center has just a slight wobble. The torte will firm up as it cools. Let cool completely in the pan, then refrigerate for at least 2 hours.
  • Remove the torte from the springform pan. Whip the heavy cream to soft peaks and spread it over the top, or serve a generous dollop alongside each slice. Dust with cocoa powder just before serving.

Nutrition

Serving: 1servingCalories: 310kcalCarbohydrates: 24gProtein: 3gFat: 22g
Keyword chocolate torte, flourless chocolate cake, gluten-free
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