Gluten-free Chocolate Torte is a Guilt-free Holiday Treat

As seen in my article on YorkRegion.com - Renata’s Table: Gluten-free chocolate torte is a guilt-free holiday treat

Find more about making the most of your holidays at home in this in-depth article: The Holidays Are Upon Us

The 2020 holidays are near and will be very different than any other year. We’re being urged to celebrate in-person only with those in our household. No parties to host or attend. It will be a "Silent Night". But, have faith, "all will be bright" soon.

Holidays can be stressful, more so with COVID-19. Being organized can help – make to do, gift, baking and ingredient lists and go at each in bite-size pieces. Consider a charitable donation, call extended family and friends, decorate your home.

Most important, look after yourself. Take time for indulgences – don’t deny yourself a treat yet be reasonable about it. These busy and challenging days it’s even more important to keep yourself healthy and strong.

Ask yourself: Am I drinking enough water? Am I eating enough fruits and veggies? Am I getting out of doors for some exercise? Am I getting enough sleep?

This holiday season and always, be kind to yourself and others. Take deep breaths. Be grateful. Make space for hope, joy, contentment, happiness, calm and grace.

Happy Holidays!

This gluten-free chocolate torte is a perfect holiday dessert.

Prep time: 20 Minutes / Bake Time: 55 Minutes / Number of Servings: 10-12

Ingredients

• 1/2 cup butter (or ghee for dairy-free)

• 4 squares Semi-Sweet Chocolate – chopped

• 3/4 cup White Sugar – divided

• 2 Tbsp strong coffee or 1 tsp Instant Coffee dissolved in 2 Tbsp hot water

• 3 Eggs – separated

• 1½ cups Ground Almonds

• ½ tsp Cinnamon

• 1 Tbsp Icing Sugar

• or

• Ganache – recipe HERE

• 1 cup Raspberries or Mixed Berries

How it’s Made

• Heat oven to 325 degrees F.

• Line a 10” springform pan with parchment.

• On the stovetop, or in a microwave-safe bowl, melt the butter, chocolate, ½ cup sugar and coffee and stir until smooth. Cool.

• Break up egg yolks with a fork or spoon and add to the chocolate mixture with the ground almonds and cinnamon.

• Whip egg whites until fluffy. Add in the remaining sugar and beat until glossy stiff peaks form.

• Gently fold the egg whites into the chocolate mixture until no white streaks are visible.

• Pour batter into the pan.

• Bake 55 minutes - test with a sharp knife or toothpick to make sure it’s done.

• Cool. Sprinkle with icing sugar or with chocolate ganache.

Enjoy!