Gluten Free Chocolate Truffle Torte
This gluten free chocolate truffle torte is rich, decadent, and incredibly elegant. Perfect for impressing guests with minimal effort.
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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.
Servings: 12 slices
Nutrition
Serving: 1serving | Calories: 310kcal | Carbohydrates: 24g | Protein: 3g | Fat: 22g
Calories: 310kcal
Cost: $15