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Chocolate Almond Buckwheat Torte Recipe

GF Recipe Summary

Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 58-59)

Gluten-Free Chocolate Almond Buckwheat Torte: This cross between a chocolate brownie and torte combines the flavors of buckwheat and toasted almonds to create a dessert full of rich nutty flavor.

Chocolate Almond Buckwheat Torte / Cake / Brownie — the picture of this finished dessert is featured prominently on the cover of our Gluten-Free Gourmet Desserts cookbook.

Gluten-Free Recipe Card and Pictures

6 Ounces Semisweet Chocolate
6 Tablespoons Butter
¾ Cup Sugar (divided)
4 Eggs (separated)
2 Teaspoons Vanilla Extract
1 Cup Almond Meal
½ Cup Buckwheat Flour
¼ Teaspoon Cream Of Tartar

Toast ¼ cup of sliced almonds in a pan or oven.

Drizzle chocolate sauce over torte slices when served, and sprinkle with toasted almonds.

1. Melt chocolate in microwave — heating only as much as needed to melt completely when stirred. Set aside.
2. In a 2-quart bowl, cream together the butter and ½ cup sugar.
3. Separate the eggs, adding the yolks to the bowl with the butter and sugar, and placing the whites into a mixer with a whisk attachment.
4. Beat the egg yolks completely into butter and sugar mix. Add molten chocolate, vanilla, and almond meal; mix completely. Mix in the buckwheat flour.
5. In mixer, whisk egg whites and cream of tartar until soft peaks form. Whisk egg whites while gradually adding in ¼ cup sugar, maintaining soft peaks.
6. Gently fold the beaten egg whites into the chocolate mixture, forming final batter.
7. Pour batter into a greased 9x1⅛" tart pan or cake pan (preferably with removable bottom).
8. Bake at 350° for 25-30 minutes.
9. Let cool in pan for at least 30 minutes before removing to serve.

Gluten Free Recipes from Gluten-Free-Desserts.com