Kathy's Gluten Free Chocolate Torte

You won't believe it's gluten free. Ground nuts replace the flour in this recipe.

KATHY'S GLUTEN FREE CHOCOLATE TORTE

1/2 cup soft butter
5 egg yolks

1 cup chocolate chips melted

5 egg whites
1/2 cup granulated sugar plus 1 Tablespoon

1 1/4 cups ground walnuts, pecans or almonds

The original recipe: Cream butter, and egg yolks one at a time beating well after each addition. Beat in melted chips.

In a separate bowl beat egg whites to soft peaks, gradually add sugar to stiff peaks. Fold 1/4 of whites into chocolate mixture. Fold in remaining whites.

Add ground nuts. Fold in. Pour into greased and floured (REMEMBER if you are making this gluten free, don't dust pan with flour, used ground nuts) 9" springform pan. Bake 350 for 35-40 minutes. A wooden pick inserted in center should come out clean. Cool 15 minutes, run knife around edges to loosen, remove sides. Cool completely.

NOTE: I have also made this recipe by mixing all ingredients together without beating up the egg whites. I thought it came out just as good...in fact perhaps better. Try it either way, then add the Chocolate Glaze below.


CHOCOLATE GLAZE

1/2 cup heavy cream
1 cup chocolate chips

Put ingredients in microwave for 60 seconds on high, stir, heat another 30 seconds, stir. if necessary heat another 20 seconds and stir until all chocolate is melted. Spread on torte. Refrigerate until ready to eat. Serve with whipped topping. For an extra touch serve with raspberry sauce. I didn't have raspberry sauce so I put a spoon of raspberry jam on the plate and microwaved for 60 seconds to melt then put wedge on melted jam, microwave again for 20 seconds to soften torte, add whipped topping and eat. Yummy!

NOTE: To find more gluten free recipes click on Kathy's Gluten Free Chocolate Torte in the column at the left under recent posts.