Dairy Free Cherry Chocolate Torte recipe
information
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
for the base
155 g (5 1/2 oz) 1 1/3 cups of Gluten free ratafias (almond macaroon cookies)
2 tablespoons of (Dairy Free / Gluten free) cocoa powder
55 g (2 oz) 1/4 cup of Dairy free margarine, melted
2 tablespoons of (Dairy Free / Gluten free) cocoa powder
55 g (2 oz) 1/4 cup of Dairy free margarine, melted
for the cake
The same weight of 2 large free-range eggs (in their shells), caster (superfine) sugar Dairy free margarine and rice flour
3 tablespoons of (Dairy Free / Gluten free) cocoa powder
3 tablespoons of cherry/brandy liqueur or good quality brandy
1 teaspoon of Gluten free baking powder
100 g (3 1/2 oz) 1 1/4 cups of glace cherries halved and soaked in brandy for 24 hours if possible, or a small jar of cherries in brandy, drained but brandy retained
85 g (3 oz) 3/4 cup of pine nuts
Extra caster (superfine) sugar for sprinkling
3 tablespoons of (Dairy Free / Gluten free) cocoa powder
3 tablespoons of cherry/brandy liqueur or good quality brandy
1 teaspoon of Gluten free baking powder
100 g (3 1/2 oz) 1 1/4 cups of glace cherries halved and soaked in brandy for 24 hours if possible, or a small jar of cherries in brandy, drained but brandy retained
85 g (3 oz) 3/4 cup of pine nuts
Extra caster (superfine) sugar for sprinkling
method
23 cm (9 inch) round loose-bottomed, spring-form cake tin, lined with baking parchment (wax paper)
1. Preheat the oven to 180°C (350°F) gas 4
2. Process the ratafias in the food processor until they resemble breadcrumbs.
3. Add the cocoa and melted margarine and mix well.
4. Transfer to the prepared dish and press down firmly to form an even base. Bake in the oven for 5 minutes.
5. First weigh the eggs, then weigh exactly the same weight of sugar, followed by the margarine and then the flour.
6. Beat the sugar and margarine together until light and fluffy in a food processor.
7. Beat in the cocoa powder and then the eggs, one at a time. Add the cherry/brandy liqueur or brandy, briefly blend in the flour and quickly stir in the baking powder.
8. Gently stir in the cherries, then spoon the mixture into the prepared cake tin.
9. Carefully level off the cake, scatter the pine nuts over it and sprinkle with a little extra sugar.
10. Bake the cake in the oven for 35 minutes, or until the nuts are golden and the cake is firm to touch.
11. Allow the cake cool down in the tin before easing it out and removing the baking parchment (wax paper).
12. Place the cake on a plate and serve warm or cold.
1. Preheat the oven to 180°C (350°F) gas 4
2. Process the ratafias in the food processor until they resemble breadcrumbs.
3. Add the cocoa and melted margarine and mix well.
4. Transfer to the prepared dish and press down firmly to form an even base. Bake in the oven for 5 minutes.
5. First weigh the eggs, then weigh exactly the same weight of sugar, followed by the margarine and then the flour.
6. Beat the sugar and margarine together until light and fluffy in a food processor.
7. Beat in the cocoa powder and then the eggs, one at a time. Add the cherry/brandy liqueur or brandy, briefly blend in the flour and quickly stir in the baking powder.
8. Gently stir in the cherries, then spoon the mixture into the prepared cake tin.
9. Carefully level off the cake, scatter the pine nuts over it and sprinkle with a little extra sugar.
10. Bake the cake in the oven for 35 minutes, or until the nuts are golden and the cake is firm to touch.
11. Allow the cake cool down in the tin before easing it out and removing the baking parchment (wax paper).
12. Place the cake on a plate and serve warm or cold.
serving amount
serves 6 - 8
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