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Chocolate Almond Torte (Gluten-Free)
http://www.celiac.com/articles/492/1/Chocolate-Almond-Torte-Gluten-Free/Page1.html
Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 07/26/1996
 
This recipe comes to us from Elizabeth Griffith. Active Work Time: 30 minutes Total Preparation

This recipe comes to us from Elizabeth Griffith.

Active Work Time: 30 minutes
Total Preparation Time: 1 ½ hours plus 2 hours cooling

Grind instant coffee granules in the food processor to make powdered
instant coffee.

½ pound semisweet chocolate chips
12 eggs, separated
½ pound gluten-free powdered sugar
1 teaspoon gluten-free vanilla extract
1 heaping tablespoon powdered instant coffee
½ pound almonds, finely ground (about 1 ¼ cups)
Butter, for greasing
gluten-free Flour, for preparing pan

Melt chocolate in pan in 250-degree oven or in top of double boiler set over, but not touching, simmering water. Allow to cool.

Place egg yolks and powdered sugar in mixer bowl and beat at medium speed until mixture becomes very light in color and light and creamy in texture, about 5 minutes. Add vanilla, cooled chocolate and coffee powder and mix thoroughly. Mix in almonds.

Beat egg whites until stiff. Gradually add a little of egg whites to chocolate mixture to lighten it, mixing with mixer at low speed. When mixture is light, pour it over remaining egg whites and fold in.

Grease 9-inch spring form pan and dust with flour. Pour batter into pan.

Bake at 325 degrees until torte starts to shrink slightly from sides of pan and springs back when touched at center, about 1 hour. A cake tester can also be used.

Cool torte in pan about 2 hours. To remove, gently run thin knife along inside edges of pan. Gently release spring and remove sides. Serve torte on spring form bottom, or carefully run large knife blade underneath and gently lift off and onto cake platter.

Frosting:

1 (12-ounce) bag gluten-free semisweet chocolate chips
1 cup whipping cream

Place chocolate chips in 1-quart glass measuring cup and set in 250-degree oven until melted, 10 to 15 minutes. Stir once or twice while melting.

Pour whipping cream into saucepan and heat until barely simmering. When chocolate is completely melted, add hot cream and immediately start beating on medium high speed until it is thick and smooth, 1 to 2 minutes. Chill 20 minutes.

Frost torte sides first, then pour remaining frosting on top and spread slightly, but do not overwork. Frosting will spread smoothly.

8 to 10 servings. Each of 10 servings: 605 calories; 88 mg sodium; 288 mg cholesterol; 47 grams fat; 46 grams carbohydrates; 16 grams protein; 1.44 grams fiber.