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Chocolate Almond Torte (Gluten-Free)

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.

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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.

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Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

I have notice that I am sick much less often.

Thanks everyone. I appreciate the answers. I'm waiting to hear back from her dr and then we will go from there. If the dr doesn't think the results show anything then I will get a second opinion thanks to everything that has been shared on here. I will make sure and not change her diet for now. I am planning on getting tested myself, I have had suspicions since last summer that I could have it. I have a form of autoimmune arthritis, just unclear exactly what it is at this time. I going to ask to be tested for celiac at my next appt though.

I was diagnosed in 2002 and I think I have had maybe 2 actual colds since then. I figured the same as you that with my immune system not having to try and 'save' me from gluten that it now is able to fight off the occasional virus. The only thing it hasn't been able to fight off is shingles. Thankfully those are clearing and I blame myself for that with lack of sleep and a very poor diet for a bit. Lesson learned, one does not live off crackers and cheese alone.

Welcome to the board. I agree with the previous posters that you are very likely looking at celiac. Please do keep her on gluten until all celiac related testing is finsihed. After that do give the diet a good strict try even if the biopsies are negative. Also keep in mind that celiac is genetic so it would be a good idea to screen others in the family even if they don't seem to have symptoms.

@jddh So...did the restricted diet you were going to implement work (FODMAP or Whole Foods)? I recall that you were mis-diagnosed at one point with refractory celiac disease, but it was later determined that you were getting trace amounts of gluten in your diet. If you are not catching colds, I assume that you have healed from the damages of celiac disease? I hope so!!! ?