Gluten-Free Chocolate Torte + Fresh berries
- Abigail Schmitt
- Oct 24
- 2 min read
This is one of my new favorites, one that I've made countless times this summer - in the oven or over the fire. It is fantastic even if you undercook (melty chocolate brownie feel) or "over cook" - crispy brownie mouthfeel.
Gluten-Free Chocolate Torte + Fresh berries
Ingredients:
6 ounces/170 grams roasted (see Tip) | hulled almonds |
1 cup/200 grams | granulated sugar or coconut sugar |
8 ounces/227 grams | bittersweet chocolate, chopped |
1 cup/227 grams | salted butter, cubed |
1 tablespoon pure | vanilla extract |
½ teaspoon | kosher salt (such as Diamond Crystal) |
6 whole | large eggs |
Chocolate Ganache + Topping | |
4 oz | Chocolate |
4oz | Cream |
4 oz | fresh or macerated berries (blueberries, blackberries, huckleberries are my favorite) |
Method:
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan or cast iron pan and spray or butter the bottom and sides evenly.
Prepare the almond base.
In a food processor, combine the roasted almonds and all but 2 tablespoons of the sugar.
Pulse until the mixture becomes a fine meal, smooth but not oily. Set aside.
Melt the chocolate and butter.
Using a double boiler (or a heatproof bowl set over simmering water), melt the chopped chocolate and butter together until smooth.
Remove from heat, then stir in vanilla extract and salt. Let cool slightly.
Separate and whip the eggs.
In a clean bowl, beat the egg whites until soft peaks form.
Gradually add the reserved 2 tablespoons of sugar and continue whisking until stiff, glossy peaks form.
Combine yolks and chocolate mixture.
Whisk the egg yolks into the slightly cooled chocolate mixture until fully incorporated.
Fold in the almond mixture until smooth.
Fold in egg whites.
Gently fold the beaten egg whites into the chocolate mixture in three additions, keeping as much air in the batter as possible.
Bake.
Pour the batter into the prepared pan and smooth the top.
Bake for about 30 minutes, or until a cake tester inserted in the center comes out clean.
Cool completely in the pan on a wire rack.
Make the ganache.
In a small saucepan, heat the cream until just simmering.
Pour over the chopped chocolate and let sit 1 minute, then stir until smooth and glossy.
Finish and serve.
Unmold the cooled torte (or leave it in the cast iron) and transfer to a serving plate.
Pour the ganache over the top, spreading evenly.
Top with fresh berries just before serving.
Tip: To roast almonds, bake at 350°F (175°C) for 8–10 minutes until fragrant and lightly golden. Cool completely before grinding.
Cheers!
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