Recipes › GF Indulgent Chocolate Torte

GF Indulgent Chocolate Torte

Preparation Time
40 mins

Cooking Time
3 hrs chilling

It is a time consuming dessert but the final taste is so worth waiting for!! ☺ A brilliant make ahead dinner party dessert!

By Innovative

PDF

Ingredients

PURE Gluten-Free Blended Flour


Preparation Method

Ingredients

For the pastry
250g/9oz PURE GF Blended Flour (plus some for dusting)
80g/3oz Caster Sugar
125g/4.4oz Butter/Margarine
Pinch of Salt
1 Egg
2-3 tsp Water to bind if necessary
For the filling
280ml/9.5fl oz Double Cream
Few drops of Vanilla Extract
70g/2.5oz Caster Sugar
280g/ 10oz Dark Chocolate
35g/1.2oz Butter

For the sauce
100g/3.5oz White Chocolate (for melting)
1 tbsp. Single Cream/ Butter

Preparation method

1. For the pastry, place the flour, salt and butter into a mixer and mix until the mixture resembles breadcrumbs.

2. Add the egg and sugar and mix until the mixture comes together to form a dough. You may need to add a splash of ice cold water if the pastry is too dry. Place into a bowl, cover the bowl with cling film and chill in the fridge for 30 - 60 minutes.
By: Innovative Solutions UK Ltd

Serves 10-12
Prep time: 40 mins plus 3 hrs chilling
Baking time: 15 mins

Notes 

It is a time consuming dessert but the final taste is so worth waiting for!! ☺

A brilliant make ahead dinner party dessert!
making food naturally
www.pureglutenfree.co.uk

3. Preheat the oven to 200oC/400oF/Gas 6.

4. Roll the dough out on a lightly floured surface until large enough to line a 20cm/8in
fluted tart tin.

5. Place into the tin, don’t trim the edges of the pastry case. Chill for 1 hour to ensure
that the pastry doesn’t shrink during baking.

6. Place a piece of greaseproof paper on top of the tart and weigh it down with baking
beans or rice. (The leftover pastry pieces can be rolled into a dough balls and spread
evenly on top of the tart too to keep the weigh down).

7. Place into the oven for 15 minutes, then removes the paper and beans and return to
the oven for five minutes, or until lightly browned. Remove from the oven to cool and
trim any excess pastry from the edges.

8. Meanwhile, for the filling, bring the cream, vanilla extract and sugar slowly to the boil
in a pan.

9. Break the chocolate and butter into pieces and place into a large bowl. Pour over the
cream mixture and whisk slowly until the chocolate has melted and the mixture is
smooth.

10. Pour the chocolate mixture into the tart case and leave to cool. Place in the fridge to
set for minimum of two hours.

11. For the white chocolate sauce, place the chocolate in a large heatproof bowl over a
pan of gently simmering water. Add the splash of cream or a tablespoonful of butter and
allow to melt slowly and then remove from the heat. Let it cool for a few minutes and
while still warm pour it over the chocolate tart.

12. Leave in the fridge for 30 mins to 1 hour for the chocolate sauce to set, dust with
icing sugar and serve with pouring cream and handful of raspberries! Enjoy! ☺