This rich, fruity and ever-so-slightly boozy chocolate, almond and prune torte is a must-try recipe! And it’s particularly scrumptious when served with double cream or a little crème fraîche.
Squidgy chocolate, almond and prune torte
By Lucinda Bruce-Gardyne (www.geniusglutenfree.com)
Serves 8-10 | Prep 25 mins plus soaking | Cook 35-40 mins | Calories 366 (per serving)
GF MF
Ingredients
- 55g (2oz) ready-to-eat prunes, pitted, roughly chopped
- 50ml (1¾fl oz) brandy or Amaretto
- 3 medium free-range eggs, separated
- 140g (5oz) caster sugar
- 200g (7oz) gluten-free dark chocolate, roughly chopped
- 110g (4oz) unsalted butter or dairy-free baking margarine, diced
- 100g (3½oz) ground almonds
- 40g (1½oz) cornflour
- Oil, for greasing
- Double cream or crème fraîche, to serve
Method
- Soak the prunes in the brandy for 30 minutes.
- Preheat the oven to 180°C/Gas Mark 4. Grease a 20cm (8in) springform tin with butter and line the base with greased greaseproof paper.
- Beat the egg yolks with the caster sugar on high speed until thick and creamy.
- Place the chocolate and 2 tbsp water in an ovenproof bowl, sitting on the rim of a small pan of simmering water. Stir the melting chocolate and water together until smooth. Slowly incorporate the butter, a few pieces at a time, to form a smooth, shiny liquid.
- Pour the melted chocolate mixture over the whisked egg yolks and gently fold together using a large metal spoon.
- Sift the ground almonds and cornflour over the chocolate mixture, add the soaked prunes and brandy and gently fold through.
- In a clean, dry bowl, whisk the egg whites until they form firm peaks. Stir a large spoonful into the chocolate mixture, then gently fold in the remaining egg whites.
- Pour the mixture into the tin and bake in the centre of the oven for 35-40 minutes, until the centre of the torte is just set. Leave to get cool in the tin on a wire rack.
- Run a sharp knife around the edge of the torte, remove the tin and lining paper, then transfer to a serving dish.
- Serve in narrow slices with double cream or a dollop of crème fraîche on the side.
This recipe is taken from The Genius Gluten Free Cookbook by Lucinda Bruce-Gardyne, photography by Joff Lee, published by Vermilion.
(RRP £14.99)