Gluten free chocolate torte. My gluten free son doesn't hate chocolate but doesn't love it either. My two girls and my husband are deep, rich chocolate lovers. This easy gluten free chocolate cake is rich, dense and fudgy, and it's all made in just one bowl.

It doesn't get any easier, give it a try! This Gluten-Free Vegan Chocolate Torte is gooey, fudgy, super rich and a complete dream for lazy bakers! How long does this Gluten-Free Vegan Chocolate Torte keep for? You can have Gluten free chocolate torte using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Gluten free chocolate torte

Prepare 200 g of dark chocolate (75% cocoa solids is best).
It's 50 g of raisins.
You need 50 g of morello or dried cherries (dried cranberries work too).
You need 3 tablespoons of brandy.
Prepare 50 g of butter.
Prepare 150 ml of double cream, lightly whipped.
You need 225 g of gluten free biscuits - I used ginger nut but you can vary.
It's 100 g of unsalted pistachio nuts - chopped.
Prepare of Silicon or loosed based cake tin - greased.
It's of Cocoa powder and thick double cream to serve.

This Chocolate Torte keeps covered in the fridge for up to a few days - the taste and texture remains unchanged. You can't get anything like this Flourless Dark Chocolate Torte at our limited restaurant options in the mountains. This decadent flourless chocolate torte is sure to wow your guests! It's an easy gluten free dessert that looks and tastes professionally made.

Gluten free chocolate torte instructions

The day before you want to serve the torte soak the cherries and raisins in the brandy. Cover and leave overnight..
When you are ready to makes the torte, place broken chocolate and butter in a heatproof bowl and melt over a pan of simmering water on a very low heat. Do not let the bowl touch the water.After about 5 minutes the melted chocolate and butter mix should be glossy and smooth.
Remove the bowl from over the water and cool the chocolate mixture for a few minute. Stir..
Fold in the lightly whipped double cream, followed by chopped pistachios, fruit soaked in brandy and chopped gluten-free biscuits..
Mix well and spoon into the prepared cake tin. Cover with cling film and chill in the refrigerator for at least 4 hours. (I usually make a day in advance to really bring out the flavours)..
When you are ready to serve, remove from cake tin, place on a serving plate and dust with cocoa powder. Serve with cream and soft fruit if they are in season..

Fudgy Chocolate Torte - This gluten-free, plant-based dessert is the chewiest, moistest, richest cake you will have tasted, and it is packed with nutrients! This delicious chocolate torte is downright good for what ails you-and it might even keep you from ailing in the first place! This naturally gluten-free torte is made with ground pecans and chocolate, for a dense, moist, deliciously nutty chocolate torte! This post is starting to sound more like a motivational pep-talk slash slap-in-the-face to get my buns moving! So simple to make and delicious!