How could I resist sharing this scrumptious dessert with you.
I created this the other day when one of my guests had a gluten intolerance.
This is what I did …..Gluten free Mocha Chocolate torte, with cointreau orange cream and toasted caramelised almonds
180g dark chocolate, melted
180g melted butter
The seeds of a vanilla pod
130g ground almonds
5tsp instant coffee dissolved into 2tsp boiling water
Zest of 1 orange
Pinch of ground cloves and ½ tsp cinnamon
Cointreau cream …..
300ml double cream, seeds from ½ a vanilla pod and 80ml cointreau, 20g icing sugar
lightly whipped until thick but still soft
Almond topping …..
200g flaked almonds, toasted
Juice and zest of 2 oranges
Warm though, butter, sugar, zest and orange juice
Then bring it to a rolling boil until it starts to thicken and add the flaked almonds
Coat well and pour all the mixture onto a lightly oiled baking tray and set aside for decorating later
Fresh strawberries, washed, hulled and cut into quarters to decorate
Icing sugar for dusting
How to …..
Mix the melted chocolate and butter together
Whisk the eggs, vanilla seeds and sugar together for at least 10 mins until very light and fluffy
Fold in the ground almonds, spices and zest being careful not to knock out the air you have just patiently whisked in
Briskly mix in the coffee to the chocolate mixture and then carefully fold the egg mix into the chocolate mix and pour into a prepared, lined high sided cake tin or appropriate mould
Bake for 40 mins when you see the stop is looking slightly crunchy
Cool completely before removing carefully from the tin
Place on a serving dish and cover with the cointreau cream, decorate with fresh strawberries and top with the caramelised almonds
Dust with icing sugar