Gluten Free Chocolate and Raspberry Torte
Tortes and cheesecakes are such an easy thing to turn into a gluten free version - just use gluten free digestive biscuits for the base and you’re good to go! No one could tell the difference.
This chocolate and raspberry torte is rich, decadent and just so delicious. The combo of tangy raspberries with rich dark chocolate is always a winner. The recipe is based on a chocolate and salted caramel torte recipe I’ve been using for years. It’s always a huge hit and frequently gets requested. I’ve adapted the recipe to make it gluten free and to use a raspberry coulis.
The recipe is also really easy. It doesn’t take long to make (other than the time it takes to set in the fridge) and doesn’t use loads of ingredients. If it doesn’t all get demolished in one sitting it keeps well for a couple of days.
Don’t forget to let me know if you make it and share your recipes with me @the.gfg on instagram!
Ingredients
FOR THE BASE:
160g gluten free digestive biscuits (I use Tesco own brand)
75g butter, melted
FOR THE COULIS:
150g raspberries, roughly chopped (leave a few to use to decorate)
100g caster sugar
2tbsp corn flour
2tbsp water
FOR THE CHOCOLATE TORTE:
300g dark chocolate
600ml double cream
25g icing sugar
2tsp vanilla extract
Method
Line the base of a cake tin with a circle of baking paper (I use a 20cm/8in tin but any loose based tin would work).
Make the base. Put the digestive biscuits in a sandwich bag, wrap in a clean tea towel and beat into crumbs using a rolling pin. Place the biscuit crumbs into a large bowl, and stir in the melted butter.
Press the buttery biscuit crumbs into the base of the tin using the back of a metal spoon until you have a flat, even base. Put in the fridge while you make the raspberry coulis.
Add the raspberries and sugar to a saucepan and whisk to mix. Simmer over a low-medium heat for 3-4 minutes. In a separate mug/small bowl, mix the corn flour with the water. Add to the pan, stir, and cook for a further one minute.
Take the raspberry coulis off the heat and let it cool for a few minutes. Then slowly pour the coulis onto the biscuit base, starting in the middle and being careful to ensure there is at least an inch left at the edge of the base (see picture below). Put back in the fridge.
Now we make the torte. Melt the chocolate in a pyrex/heat proof glass bowl over a pan of barely simmering water. Once melted, turn off the heat but leave the bowl where it is. Gradually stir in the cream. Once the cream and chocolate are combined sift in the icing sugar, add the vanilla extract and stir.
Pour the chocolate mixture into the tin, starting at the edges to fill in the gap between the coulis and the edge of the pan. If you have any excess mixture I like to pour it into a mug and make an extra mini-torte.
Leave to set in the fridge until firm for at least 4-5 hours and preferably over night.
