P. 1
Gluten Free Fudgy Torte

Gluten Free Fudgy Torte

Views: 20|Likes:

More info:

Categories:Types, Recipes/Menus
Published by: Susan Miller Lindquist on Dec 22, 2010
Copyright:Attribution Non-commercial


Read on Scribd mobile: iPhone, iPad and Android.
download as DOC, PDF, TXT or read online from Scribd
See more
See less





The Spice Garden Gluten Free Fudgy Torte Ingredients: 1 c.

butter/margarine (a stick of each to equal the one cup measure) 1 ½ c. sugar 1 ½ tsp. vanilla extract 3 eggs, separated and at room temperature 2/3 c. good quality cocoa ½ c. brown rice flour ¼ tsp. xanthan gum 3 tbsp. water ¾ c. chopped pecans or walnuts 1/8 tsp. cream of tartar 1/8 tsp. salt Royal Glaze (recipe follows) Whole nuts for garnish Parchment paper for lining 9-inch springform pan Making the Torte: 1. Line the bottom of a springform pan with parchment paper. Butter the paper and the sides of the pan and set aside. 2. Pre-heat oven to 350° F. 3. Ina large mixing bowl, beat the melted butter/margarine, sugar, and vanilla until creamy smooth. 4. Add egg yolks, one at a time, beating well. 5. In a 2-cup measure, whisk together the rice flour, xanthan gum, and cocoa. 6. Blend the dry ingredients into the wet and add the water. Stir well to make a smooth batter. 7. Fold in the nuts and set aside. 8. In a small mixing bowl, whip the egg whites, cream of tartar, and salt until stiff peaks form. Fold gently into the cake batter and pour into the prepared pan.

9. Bake 45 minutes or until the top begins to crack slightly. (Cake will not test done in the center.) 10. Cool one hour on counter top and then chill until firm. 11. Remove the sides of the pan and slide a spatula between the pan bottom and the parchment paper, sliding the cake to a pretty serving plate. 12. Dust with confectioner’s sugar and cocoa and garnish with flours or holly OR coat with Royal Glaze and garnish with whole pecan or walnut halves. 13. Cover loosely to store. Royal Glaze In the top of a double boiler, melt: 1 1/3 c. semi-sweet chocolate ½ c. heavy cream Stir and heat until the chocolate and cream are completely incorporated into a smooth sauce. Continue stirring until the sauce begins to thicken slightly. Cool slightly before pouring the glaze over the top of the torte, allowing it to run down over the sides. Allow it to set before garnishing with nuts. Notes:


You're Reading a Free Preview

/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->