French Chocolate Torte Recipe

Dec 8, 06:03 PM

by Katharine Koeppen, RA

It's the holiday season, so why not have another gluten-free cake recipe post? Since this blog is ostensibly about aromatherapy, I've included an optional essential oil addition to the recipe.

This is a special occasion dessert from France which has a texture similar to flourless chocolate cake. Hence, it will collapse quite a bit upon cooling... this is normal. The key to making a stellar torte is using top quality ingredients, especially chocolate. I like Valrhona 70% or Scharffenberger 70% (both are bittersweet).

French Chocolate Torte

10 oz       bitterwseet or semisweet baking chocolate, chopped
1 C          organic unsalted butter, cut into pieces  (2 sticks)
5             large eggs
1 1/4 C    sugar
5 TBS      almond flour (not almond meal)
1 1/2 tsp baking powder
(opt)       2 dr sweet orange, mandarin or neroli essential oil 

Place chocolate and butter in a double boiler over low heat, stirring occasionally until melted and smooth. Meanwhile, preheat oven to 325˚and grease and flour a 9" or 10" springform pan. Beat eggs and sugar until well blended and slightly thickened. If you are using essential oils, add them at this time and blend. Remove the egg/sugar combination from the mixer and sift in almond flour and baking powder. Fold in. Gradually fold in chocolate/butter mixture until fully incorporated. Transfer batter to prepared pan. Bake 20 minutes. Cover pan with aluminum foil and bake approximately 30 minutes more, or until cake yields moist crumbs when tester is inserted. Do not overbake. Cool uncovered on rack before releasing from pan. Decorate with powdered sugar.

Bon appétit!

Commenting is closed for this article.