Amazing gluten-free Chocolate Torte Recipee

[Robix]

I have been wanting to post this recipee, but I only have it in PDF form, so can't cut and paste - and don't know how to attach a pdf to a post ...its to die for and pretty easy to make.

If someone can help me with the techie stuff, I'll post it this afternoon!

EDIT EDIT EDIT EDIT EDIT EDIT **********

Divine Chocolate Torte (Gluten Free)

1/2 cup (1 stick) unsalted Passover margarine

1/3 cup plus 2 tablespoons granulated sugar

6 large eggs, separated

1 1/2 cups cooked and mashed sweet potatoes, fresh or canned

1 teaspoon Passover rum extract (optional)

10 ounces good-quality semi-sweet chocolate, melted and cooled

1/4 teaspoon salt

Chocolate Ganache Glaze

1/2 cup water

6 ounces semi-sweet chocolate, coarsely chopped

Toppings (optional)

Unsweetened cocoa powder, sifted

Curls of semi-sweet chocolate

Pureed strawberries or raspberries

Preheat the oven to 350°F. Line a 9-inch springform pan with baking parchment.

Torte:

In a mixing bowl, cream the unsalted margarine or butter with the 1/3 cup sugar. Blend in the egg yolks, then the mashed sweet potatoes, rum extract (if using), and cooled chocolate.

In another bowl, with clean beaters, whip the egg whites gently until they are a bit foamy.

Then add in the salt and whip on a higher speed, slowly dusting in the two tablespoons of sugar to form stiff,

glossy (but not dry) peaks.

Fold one third of the egg whites into the sweet potato/chocolate mixture and work them in well to loosen the

batter. Then, gently fold in the remaining egg whites, blending well but taking care not to deflate the mixture.

Spoon the batter into the prepared pan and bake for about 40 minutes. The cake rises and looks dry, and slightly cracked on top when done. The middle should be soft but firm.

Cool in the pan for 20 minutes, then remove to a wire rack. At this point, the cake can be frozen for up to a month.

To decorate:

Simply sift some cocoa over the top of the cake or decorate it with curls of chocolate (using a vegetable peeler and a warmish chocolate bar). The cake can also be offered with a pureed raspberry or strawberry sauce, garnished with chocolate shavings, or left as is, with a citrus leaf, a sweetheart rose, or several berries in the center.

Makes 14 to 18 servings.

[Rusla]

Just post it the normal way.

[Robix]

ok check recipee in first post! its there!

[Rusla]

Of course you could open your pdf and copy and paste it to here.

[jerseyangel]

Rusla--you are so funny! Can't wait to get the rest of the recipe--looks really good

[Robix]

see recipee in first post! I did it!

[Rusla]

My mouth is watering, this looks so good. It has one of the major food groups necessary to sustaining life...chocolate.

Highlight the recipe in the pdf file and then paste it to here.

[megsylvan2]

I have been wanting to post this recipee, but I only have it in PDF form, so can't cut and paste - and don't know how to attach a pdf to a post ...its to die for and pretty easy to make.

If someone can help me with the techie stuff, I'll post it this afternoon!

Robix - Usually at the top of the pdf there is a button 'Select Text Tool' or something similar that changes the pointer and enables you to select & copy & paste.

Looks good. Can't wait for the rest.

[lonewolf]

10 ounces god quality semi-sweet chocolate, melted and cooled

Wow! This recipe must be heavenly!

[Robix]

All right! I just posted the recipee in my first post, please let me know how your versions turn out!

[jerseyangel]

All right! I just posted the recipee in my first post, please let me know how your versions turn out!

I have to pick up a couple of the ingredients, but am going to try it--love that it uses sweet potatoes! Thanks again