This is a very simple, single layer, easy to make torte (no separating of eggs, or folding in meringue) that I put together for a lunch party we were having with friends who need to avoid gluten.
The almond flour gives it a dense, fudgy texture, which is beautifully complemented by the light whipped cream and fresh strawberries topping.
But warning! Gluten free does not = carbohydrate free. (Sadly!)
Apologies to all the Banting and Paleo followers: thus cake contains S-U-G-A-R!
(Could it be made with Xylitol? P-R-O-B-A-B-L-Y.... But I'm no xylitol expert. So if you do try that out, let me know in the comments below!)
I'm sure it is relatively low GI, though. So if that's the eating plan that you follow (and for the rest of us that just wing it!) ... Guilt-free desert ahead ;o)
Flour-less Chocolate Torte with Strawberries and Cream
Recipe by Tea, Cake and Create
Preheat the oven to 180'C
Grease and line a 20cm cake pan.
200g caster sugar
120g melted dark chocolate
200g almond flour
50g cocoa powder
1 tsp vanilla extract
Cream together the sugar and butter.
Add the eggs, 1 at a time. Beat well between additions. Scrape the mixing bowl down, if necessary.
Pour in the melted chocolate. Add the vanilla. Mix well.
Sift in the almond flour and cocoa powder. Beat briefly on low speed.
Pour into the prepared cake pan.
Bake for approx 45 min, or until a cake tester comes out with a few moist crumbs attached.
Cool in the cake pan before turning out onto a cooling rack.
Top with whipped cream and fresh strawberries and a dusting of icing sugar.
250 ml whipping cream
2 TBS sifted icing sugar
Place both ingredients into a mixing bowl that has been chilled in the freezer for 15 minutes.
Whip on high speed until stiff.