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Chocolate Torte Au Naturel - Food Gypsy

Chocolate Torte Au Naturel


  • Author: Cori Horton
  • Total Time: 1 hour
  • Yield: Serves 8 to 10 1x
  • Diet: Gluten Free

Description

Chocolate Torte Au Naturel a cake so naked it’s gluten-free and made with 100% organic, fair trade chocolate, sugar, eggs, vanilla and coffee.  Hell, even the butter is organic!


Ingredients

Units Scale
  • 10 ounces bittersweet chocolate
  • 1/2 cup (salted) butter
  • 1 tablespoon leftover espresso
  • 1/2 teaspoon pure vanilla extract
  • 6 eggs, separated
  • 1/4 cup + 2 tablespoons sugar
  • 1/4 cup cocoa nibs or chopped semi-sweet baking chocolate (optional)
  • non-stick spray + parchment OR butter + 2 tablespoons cocoa

Instructions

  1. Preheat oven to 350°F (175°C) and prepare an 8-inch spring-form pan by coating well with non-stick spay and lining the bottom with a round of parchment. (Or, if you want to go old-school French – smear liberally with butter then add 2 tablespoons of cocoa, tap distribute and coat well and discard any residual cocoa.)
  2. Chop chocolate and butter into smallish pieces, add both butter and chocolate along with the espresso into a large sized heatproof bowl set over a pot of simmering water and melt both, stir until smooth and liquid. Remove from heat, add vanilla, and mix then reserve until needed.
  3. While chocolate melts separate eggs. In a fresh bowl whisk together egg yokes and 1/4 cup of sugar for about a minute, until golden and creamy.
  4. Add egg whites to your dry, clean mixer bowl with whisk attachment in place. Whisk on medium-low speed until whites begin to foam and hold slightly. Add remaining 2 tablespoons of sugar and switch speed to high until whites form stiff peaks.
  5. Now let’s mix the batter; add warm chocolate to egg mixture, one third at a time, folding with a spatula as you go. Once combined, fold in egg whites in the same manner being careful not to over mix. Fold gently, until you can see no more white streaks – then immediately pour the batter into your prepared pan and bake at 350°F (175°C) until centre is just set, about 30 – 35 minutes.

Notes

If you’re topping with cocoa nibs, sprinkle them to the top of the cake BEFORE baking.

If using chopped chocolate (as above) remove the cake at the 25 minute mark, sprinkle with chocolate bits and return to the oven to finish.

  • Prep Time: 20 minutes
  • Cook Time: 40 Minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Chocolate Torte Au Naturel, Gluten-free Chocolate Torte