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    Flourless chocolate torte.

    • Cumorah Mcomber

      Gluten Free chocolate torte. Have you met CheekyKitchen yet? Kind of amazing.

    • Shelley Rich

      GLUTEN FREE!!! Too many things are not! Finally...something for me!

    • Brittany Badger

      Flourless chocolate torte. YEAH!!! For Gluten Free!!!

    • Cindy Montet

      Gluten free chocolate torte // Cheeky Kitchen

    • Sarah Sweetman

      More gluten free chocolaty goodness

    • Courtney Tompkins

      Gluten free chocolate torte.

    • Joy Dollar

      Easy Gluten-Free Chocolate Torte I love how simple and not-too-sweet this recipe is. It reminds me of the sort of cake you'd eat at a Parisian cafe, just minutes after drinking a hot cup of coffee and eating cheese on a baguette. It's that sort of a cake. Chocolatey and rich, soft and moist, a rather healthy treat compared to those over-frosted, hyper-sugared chocolate affairs one often endured post dinner. Ingredients: 2 tablespoons hot water 4 large eggs, separated 1/2 cup pure maple syrup 1/2 cup cocoa powder 5 tablespoons butter, melted 1 tablespoon vanilla powdered sugar for garnish Directions: Preaheat oven to 350 degrees. Grease a tart pan with nonstick baking spray (the sort that has flour added in). In a stand mixer, beat the egg yolks until thick and light yellow in color, about 5 minutes. You want your beaters to leave a trail in the yolks for a couple seconds before the yolks drizzle back into the bowl. When it looks like that, you'll know you've arrived! Gradually add the 1'4 cup of the maple syrup to yolks and beat for several more minutes. Add half of cocoa powder and stir in with a spatula. Once the cocoa is in, stir in the remaining cocoa powder. Continue stirring with spatula, scraping sides as needed. When cocoa is mostly incorporated, add the melted butter and vanilla. Mix on medium speed with beaters until smooth. Transfer this mixture to a large bowl, then clean the bowl and add the egg whites to the stand mixer. Beat egg whites just until almost at the soft peak stage. Gradually add remaining 1/4 cup maple syrup and beat until soft peaks form. Now use a spatula to add 1/4 of the egg whites to the chocolate mixture. Stir together well. Fold in half of the remaining egg whites. Don't overstir them! Once the are mostly incorporated into the chocolate mixture, add remaining egg whites and continue folding until batter has a consistent color. Scrape into prepared pan & use your spatula to even the top of the cake out until it's flat. Bake for 18 – 22 minutes until the center is set. Let cool on a wire rack for 15 minutes before gently pulling the side wall of the pan away from the cake. Sift powdered sugar over the top of your cake before serving. Serve with fresh berries.

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