I have a friend who cannot eat wheat, so last week when I made my Christmas cake and went on Facebook to boast about it, she came back with the following comment:
Cake you make me a wheat free one please and I’ll have mine basted with brandy and not rum thank you!
Hmm a challenge… I like challenges, so I searched through my library of baking books and travelled through cyberspace and managed to find a couple of recipes for Wheat-free, Dairy-Free Christmas Cake, but for some reason the idea of using rice flour just didn’t feel right.
I didn’t give up though, I kept searching and then I found the recipe for this lovely torte which isn’t exactly a Christmas Cake but I am sure it will be perfect for a self-confessed chocoholic who lives in a wheat free world.
What the heck is a torte?
A torte (pronounced tort-aye) is a rich, usually multilayered, cake that is filled with whipped cream, buttercreams, mousses, jams, or fruits. Ordinarily, a cooled torte is glazed and garnished. A torte may be made with little to no flour, but instead with ground nuts or breadcrumbs, as well as sugar, eggs, and flavorings.
Skill level: a bit of effort
Preparation time: 30 minutes
Cooking time: 1 hour
Equipment needed: food processor, hand mixer, 8 to 10 inch (25cm) cake tin
- 150g/5½ oz shelled and peeled almonds (I used almond flakes)
- 150g/5½ oz shelled walnuts
- 300g/11 oz best-quality cooking chocolate (70% cocoa solids)
- 1 heaped teaspoon cocoa powder
- 255g/9oz butter
- 100g/3½ oz caster sugar
- 6 large eggs, separated (see video)
- pinch of salt
- Preheat the oven to 190°c/375°F/gas 5 and then line the bottom of a 20 or 25cm baking tin with a piece of greaseproof paper before buttering the bottom and sides and dusting with flour (gluten-free rice flour will work).
- Place the nuts into a food processor and chop until finely ground.
- Add the chocolate and cocoa powder to the food processor and whizz for 30 seconds to break up the chocolate.
- Put the mixture to one side, then add the butter and sugar to the food processor and beat until fluffy and pale.
- Separate your eggs. Keep the whites to one side and then add the yolks to the sugar and butter mixture one at a time.
- Mix together the butter/sugar/egg yolk mixture and the chocolate/nut mixture.
- In a separate clean bowl beat the egg whites with a pinch of salt until the form stiff peaks.
- Gently fold the mixtures together.
- Bake in the heated oven for around an hour. To test if the torte is cooked insert the tip of a knife in for 5 seconds, it should be fairly clean when removed.