Gluten-Free Classic Chocolate Torte
Indulge in the rich decadence of this *Gluten-Free Classic Chocolate Torte*, a simple yet stunning dessert that's perfect for any occasion. Crafted with 70% dark chocolate, unsalted butter, and a touch of vanilla, this torte delivers an intensely chocolatey flavor with a luscious, fudgy texture. Naturally gluten-free, it relies on the magic of cocoa powder and eggs for structure, making it a fantastic choice for those avoiding gluten. With just 15 minutes of prep and a quick bake time, this elegant dessert is as easy to make as it is to savor. Serve it with a dusting of powdered sugar for a sophisticated finish, or pair it with a dollop of whipped cream or fresh berries for added flair. Perfect for celebrations or quiet evenings, this chocolate torte is sure to impress!
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Recipe Information
Ingredients
- 200 grams Dark chocolate (70% cocoa or higher)
- 150 grams Unsalted butter
- 150 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 4 Large eggs
- 2 tablespoons Cocoa powder (unsweetened)
- 0.25 teaspoon Salt
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 175°C (350°F).
Grease a 9-inch (23 cm) springform pan and then line the bottom with parchment paper.
In a medium-sized heatproof bowl, combine the dark chocolate and butter. Melt the mixture using a double boiler or in the microwave in 30-second intervals, stirring after each interval until smooth.
Once melted, remove from heat and stir in the granulated sugar and vanilla extract until well combined.
Let the mixture cool slightly before adding the eggs, one at a time, beating well after each addition, until the mixture is smooth and glossy.
Sift the cocoa powder and salt together directly over the chocolate mixture, then fold in gently with a spatula until just combined.
Pour the batter into the prepared springform pan, smoothing the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the edges are set and a skewer inserted into the center comes out mostly clean with a few moist crumbs.
Allow the torte to cool completely in the pan set on a wire rack. Once cooled, release the springform pan and carefully lift the torte out using the parchment paper base.
Optionally, dust the top of the torte with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
3235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.3 g | 302% | |
| Saturated Fat | 130.9 g | 654% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1076 mg | 359% | |
| Sodium | 934 mg | 41% | |
| Total Carbohydrate | 267.6 g | 97% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 213.7 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 305 mg | 23% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 1912 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
