During the holiday season, it’s hard not to think about food. You have so many dinners and parties coming up, and food seems to be at the center of them all. You can’t help but think of all the delicious sweets and treats you’re bound to enjoy over the holiday season, but, what about those who have a gluten intolerance? The week before Christmas every year is celebrated as Gluten-Free Baking Week and is meant to bring awareness to those dealing with gluten allergies and the difficulties they may face during the holiday season. To observe, try making a gluten-free dessert, like this flourless chocolate torte, that can be enjoyed by all during the holidays.
- 1 and 2/3 cups semisweet chocolate chips
- 3/4 cup unsalted butter, divided
- 1/4 cup unsweetened cocoa powder, sifted
- 1 teaspoon vanilla extract
- 5 large eggs
- 1 cup sugar
- 1 teaspoon salt
- Fresh red raspberries, for garnish
- Powdered sugar, for garnish
- Preheat oven to 350 degrees. Butter the bottom and the sides of a 9″ springform pan. Open up your springform pan and cover the bottom of the pan with parchment paper. Lock your springform pan back and butter the parchment paper on the bottom.
- Combine 1 and 2/3 cups chocolate chips with 3/4 cup butter in a saucepan. Melt, over low heat until completely smooth.
- Whisk in the sifted 1/4 cup of cocoa powder and vanilla, and let cool for 10 minutes.
- While the chocolate is cooling, combine the 5 eggs with 1 cup of sugar and 1 teaspoon of salt and mix on high until your mixture is very thick – about 6 minutes.
- Carefully fold in the melted chocolate mixture into the egg and sugar mixture. Pour batter into the prepared springform pan.
- Bake for 42 minutes. The center will fall and this is normal. The edges will also remain lofty. Let the cake cool in the pan for an hour before using a spatula to press the edges down to the same height as the center.
- Invert the torte onto a plate or cake stand and remove the parchment paper.
- Garnish with fresh raspberries and powdered sugar.