Recipe: Yummy Gluten free chocolate torte

Gluten free chocolate torte.

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Ingredients of Gluten free chocolate torte

1. It's 200 g of dark chocolate (75% cocoa solids is best).
2. You need 50 g of raisins.
3. You need 50 g of morello or dried cherries (dried cranberries work too).
4. You need 3 tablespoons of brandy.
5. It's 50 g of butter.
6. You need 150 ml of double cream, lightly whipped.
7. It's 225 g of gluten free biscuits - I used ginger nut but you can vary.
8. Prepare 100 g of unsalted pistachio nuts - chopped.
9. It's of Silicon or loosed based cake tin - greased.
10. It's of Cocoa powder and thick double cream to serve.

Gluten free chocolate torte step by step

1. The day before you want to serve the torte soak the cherries and raisins in the brandy. Cover and leave overnight..
   
2. When you are ready to makes the torte, place broken chocolate and butter in a heatproof bowl and melt over a pan of simmering water on a very low heat. Do not let the bowl touch the water.After about 5 minutes the melted chocolate and butter mix should be glossy and smooth.
3. Remove the bowl from over the water and cool the chocolate mixture for a few minute. Stir..
4. Fold in the lightly whipped double cream, followed by chopped pistachios, fruit soaked in brandy and chopped gluten-free biscuits..
5. Mix well and spoon into the prepared cake tin. Cover with cling film and chill in the refrigerator for at least 4 hours. (I usually make a day in advance to really bring out the flavours)..
6. When you are ready to serve, remove from cake tin, place on a serving plate and dust with cocoa powder. Serve with cream and soft fruit if they are in season..

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