Lots of people want to try to incorporate gluten-free into their cooking…even just once in a while. We found a way to do it without any pain or difficulty…and just a little bit of deliciousness.
This gluten-free chocolate torte is absolutely divine. And, if you can bear to let it sit for 24 hours after baking it gets even better. And with just a sprinkle of sea salt on top to balance out the sweetness and add that je ne sais quoi to the texture it will wow everyone you serve it to.
- 1 cup coconut oil, plus more for the pan
- 1/4 cup unsweetened cocoa powder, plus more for the pan
- 1 1/4 cups heavy cream
- 8 ounces bittersweet chocolate, chopped
- 5 large eggs
- 1 cup granulated sugar
- 1/2 cup sour cream
- Heat oven to 350 F. Butter a 9-inch springform pan and dust with cocoa powder.
- In a medium saucepan, melt the coconut oil with ¼ cup of the heavy cream over medium-low heat until melted. Add the chocolate and stir until melted and smooth; remove from heat.
- In a medium bowl, whisk together the eggs, sugar, and cocoa powder; whisk in the chocolate-cream mixture.
- Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes.
- Cool completely on a wire rack – cake will fall! Loosen cake from sides of pan and remove to serving platter. Serve with a sprinkling of sea salt, whipped cream or caramel sauce.
This is an all-season cake—great in the summer with ice cream, amazing in the fall with some peaches or caramel sauce, fabulous in the winter with a dollop of chocolate ganache or lovely and light in the spring with some early strawberries. All that and it’s gluten-free? It can’t be (but it is!).